Thenkuzhal Murukku

Thenkuzhal Murukku is one of the favorite festival snacks of Tamil Nadu. I have already posted Butter Murukku during the Diwali season. This version is also very easy to make.

Thenkuzhal Murukku
thenkuzhal murukku main picture


Thenkuzhal Murukku is one of the favorite festival snacks of Tamil Nadu. I have already posted Butter Murukku during the Diwali season. This version is also very easy to make. It is also really good to munch during the rainy day! So try this out and share your comments!

Thenkuzhal Murukku

Furthermore, I would like to share some of my suggestions for crispy thenkuzhal murukku. Firstly, dry roast urad dal until you get a nice aroma or until golden browned. Cooldown completely and then place them in a mixie jar and grind until a fine powder. The dough should be smooth. The dough should not be too hard nor too soft. If it breaks while making murukku, then add 1 or 2 tsp of water to the dough and mix well.

Secondly, to check if the temperature of the oil is correct, add in a small ”flat” piece or press a small piece of murukku (IMPORTANT: not a ball shape, this is very important, because it will burst) dough to the hot oil, the dough should raise immediately.Finally, you can also add 1 tbsp of hot oil to the flour mixture instead of adding butter.

Thenkuzhal Murukku 2016-11-28 06:08:55

Serves 10    Thenkuzhal Murukku is one of the favorite festival snacks of Tamil Nadu. I have already posted Butter Murukku during the Diwali season. This version is very easy to make. It is also really good to munch during the rainy day! Try this out and share your comments!                              Print        Prep Time   00:20        Cook Time   00:30        Total Time   00:50

Prep Time   00:20        Cook Time   00:30        Total Time   00:50                      Ingredients

  1. 2 cups rice flour
  2. 1/2 cup urad dal
  3. 1 tbsp butter ( at room temperature)
  4. 1/2 tsp salt
  5. 1 tsp ajwain seeds or cumin seeds
  6. 1/8 tsp of asafoetida powder
  7. 1&1/2 cups water
  8. Oil to deep fry          Instructions
  9. Dry roast urad dal on a medium heat until lightly golden brown in color.
  10. Cool and place them in a mixie jar and grind until a fine powder.
  11. In a wide bowl, sieve the rice flour, urad dal flour and mix well.
  12. Then add salt, ajwain seeds or cumin seeds and asafoetida powder, mix well.
  13. Then add butter, mix well until combined.
  14. Sprinkle water and start mixing to make a soft dough and cover it with a wet cloth.
  15. Meanwhile, heat oil in a pan over medium high heat.
  16. Place a thenkuzhal murukku plate in a murukku maker.
  17. Then fill the mould with enough dough and press it on the perforated ladle (back side).
  18. When the oil is hot enough, gently drop the murukku in the hot oil.
  19. Fry both sides evenly. When they turn golden brown, remove it from the oil and place them on a kitchen tissue.
  20. Repeat the same process for the leftover dough. Cool murukku and store it in an airtight container.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Thenkuzhal Murukku

Serves 1
Prep Time: 00:20
Cook Time: 00:30
Total Time: 00:50

Ingredients

  • 2 cups Rice Flour
  • 1/2 cup Urad Dal
  • 1 tbsp (at room temperature) Butter
  • 1/2 tsp Salt
  • 1 tsp Ajwain Seeds or Cumin Seeds
  • 1/8 tsp Asafoetida Powder
  • 1&1/2 cups Water
  • to deep fry Oil

Instructions

  • Dry roast urad dal on a medium heat until lightly golden brown in color.
  • Cool and place them in a mixie jar and grind until a fine powder.
  • In a wide bowl, sieve the rice flour, urad dal flour and mix well.
  • Then add salt, ajwain seeds or cumin seeds and asafoetida powder, mix well.
  • Then add butter, mix well until combined.
  • Sprinkle water and start mixing to make a soft dough and cover it with a wet cloth.
  • Meanwhile, heat oil in a pan over medium high heat.
  • Place a thenkuzhal murukku plate in a murukku maker.
  • Then fill the mould with enough dough and press it on the perforated ladle (back side).
  • When the oil is hot enough, gently drop the murukku in the hot oil.
  • Fry both sides evenly. When they turn golden brown, remove it from the oil and place them on a kitchen tissue.
  • Repeat the same process for the leftover dough. Cool murukku and store it in an airtight container.

By Santhi Therese
The Indian Claypot

You may also like my other Diwali Sweets posts and recipes like Semiya Payasam Recipe, Ashoka Halwa /Pasi Paruppu Halwa, Milk Cake Recipe, Fried Gram Murukku Recipe, Mango Sago Dessert, Restaurant Style Rava Kesari Recipe, Badusha Recipe, Kasi Halwa Recipe / White Pumpkin Halwa Recipe, Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit, Moong Dal Murukku, Traditional Mysore Pak Recipe, Baked Chakli/Murukku, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Pepper Kara Sev Recipe, Sweet Boondi, Milk Halwa .


All Recipes

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You may also like





All Recipes

Check it out→


Other Recipes


Semiya Payasam Recipe
Ashoka Halwa /Pasi Paruppu Halwa
Milk Cake Recipe
Fried Gram Murukku Recipe
Mango Sago Dessert
Restaurant Style Rava Kesari Recipe
Badusha Recipe
Kasi Halwa Recipe / White Pumpkin Halwa Recipe
Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit
Moong Dal Murukku
Traditional Mysore Pak Recipe
Baked Chakli/Murukku
Green Gram Payasam/Kheer
Kozhukattai Recipe
Kara Boondi Recipe
Moong Dal Susiyam
South Indian Mixture Recipe
Pepper Kara Sev Recipe
Sweet Boondi
Milk Halwa

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