Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Murukku - Traditional Snack

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 10 servings

2 cup Rice flour — roasted
4 tbsp Urid dal
2 tsp Chilli powder — optional
Salt, to taste
1/2 tsp Asafoetida Kaayam / Hing
2 tsp Cumin
1 tsp Black sesame seeds — optional
1/2 tsp Ajwain , Ayamodakam — optional
Oil To fry

Preparation

Step 1
Roast urid dal till pale brown in colour. Grind it into fine powder and mix it with roasted rice flour along with chilli powder, salt, asafoetida, cumin seeds / sesame seeds / ajwain and 2 tbsp butter / oil.Stir everything together thoroughly and knead it into a smooth dough by adding lukewarm water, little by little at a time(around1.5 cups). The dough should have the consistency of a smooth chapathi dough. It shouldn't be sticky or too dry, should be easy enough to press into long continuous strips to make a chain of concentric circles. If the dough is dry, it breaks by itself as we squeeze. Then add little more water and make it into a smooth dough.Fill the dough in an idiyappam press fitted with a base having star shaped hole.
Step 2
Press and squeeze the dough through the star shaped hole on a greased plate or a big round greased spatula to make it into continuous concentric circles or the shape of round murukku.Heat the oil in a heavy bottom pan. Keep the spatula with the squeezed murukku dough in the hot oil and slowly transfer the murukku into the oil.When one side is done, carefully flip the murukku so that the other side is also cooked well. When it is done (refer tips), remove from the oil and keep on a tissue paper to absorb any excess oil.Repeat the same process with the remaining dough.Cool the murukku before storing it in an air tight container.
Step 3
Tips:When we transfer the murukku into the hot oil, the oil will start bubbling a lot. The bubble will decrease as the murukku gets cooked and when it is done, the bubble almost disappears.You can increase or decrease the quantity of chilli powder according to your taste.You can decide the shape of the murukku, how big or small it should be, by increasing or decreasing the number of concentric circles.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Olan

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each com...

30 min|4 servings|4

Breakfast

Oats Coconut Pathiri | Oats Thenga Pathiri

A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart w...

30 min|4 servings|5

Side Dish

Oats Ulli Dosa | Oats Jeera Dosa

Crispy on the edges, soft in the middle — this oats ulli dosa is a breakfast staple across Kerala. The batter comes t...

30 min|4 servings|5

Breakfast

Oats Puttu | Healthy Breakfast Recipe

The breakfast that powers most of Kerala before 8 AM. Rice flour, grated coconut, and steam — nothing more, nothing l...

20 min|2 servings|5

Preparation

Step 1

Roast urid dal till pale brown in colour. Grind it into fine powder and mix it with roasted rice flour along with chilli powder, salt, asafoetida, cumin seeds / sesame seeds / ajwain and 2 tbsp butter / oil.Stir everything together thoroughly and knead it into a smooth dough by adding lukewarm water, little by little at a time(around1.5 cups). The dough should have the consistency of a smooth chapathi dough. It shouldn't be sticky or too dry, should be easy enough to press into long continuous strips to make a chain of concentric circles. If the dough is dry, it breaks by itself as we squeeze. Then add little more water and make it into a smooth dough.Fill the dough in an idiyappam press fitted with a base having star shaped hole.

Step 2

Press and squeeze the dough through the star shaped hole on a greased plate or a big round greased spatula to make it into continuous concentric circles or the shape of round murukku.Heat the oil in a heavy bottom pan. Keep the spatula with the squeezed murukku dough in the hot oil and slowly transfer the murukku into the oil.When one side is done, carefully flip the murukku so that the other side is also cooked well. When it is done (refer tips), remove from the oil and keep on a tissue paper to absorb any excess oil.Repeat the same process with the remaining dough.Cool the murukku before storing it in an air tight container.

Step 3

Tips:When we transfer the murukku into the hot oil, the oil will start bubbling a lot. The bubble will decrease as the murukku gets cooked and when it is done, the bubble almost disappears.You can increase or decrease the quantity of chilli powder according to your taste.You can decide the shape of the murukku, how big or small it should be, by increasing or decreasing the number of concentric circles.