Thenkuzhal Murukku

Whether it's for a festive occasion or as a tasty treat for yourself, Thenkuzhal Murukku is a beloved snack that is sure to delight your taste buds.

Thenkuzhal Murukku

In this blog post, we will be exploring the delicious and crispy South Indian snack, thenkuzhal murukku. This popular snack is made with rice flour, urad dal, and a blend of flavorful spices. Join us as we walk you through a step-by-step guide on how to make this traditional snack at home. Get ready to impress your family and friends with this crispy treat!

What Is Thenkuzhal Murukku?

  • Thenkuzhal Murukku is a traditional South Indian snack that is made with a combination of rice flour and urad dal. This savory treat is seasoned with Indian spices like ajwain seeds or cumin seeds and asafoetida powder, giving it a unique and delicious flavor. The butter adds a richness to the murukku, making it a perfect accompaniment to a cup of tea or coffee.
  • The dough is shaped using a murukku maker and then deep-fried until it becomes crispy and golden brown. The end result is a crunchy and flavorful snack that can be stored in an airtight container for future enjoyment. Whether it's for a festive occasion or as a tasty treat for yourself, Thenkuzhal Murukku is a beloved snack that is sure to delight your taste buds.

Why You'll Love Thenkuzhal Murukku?

  • Crunchy Texture: The thenkuzhal murukku offers a delightful crunchy texture that makes it a perfect snack to munch on. The satisfying crunch with every bite is what makes this snack a favorite among all age groups.
  • Healthy Ingredients: Made with rice flour and urad dal, thenkuzhal murukku is a healthier option compared to other deep-fried snacks. Urad dal is a great source of protein and dietary fiber, making this snack a healthier alternative.
  • Gluten-Free: The use of rice flour makes thenkuzhal murukku gluten-free, which makes it suitable for those with gluten sensitivities or celiac disease. It's a great option for anyone looking for gluten-free snack options.
  • Low in Calories: When enjoyed in moderation, thenkuzhal murukku can be a guilt-free indulgence. It is low in calories compared to other fried snacks, making it a better choice for those watching their calorie intake.
  • Full of Flavour: With the addition of ajwain seeds or cumin seeds and asafoetida powder, thenkuzhal murukku is full of aromatic flavors that make it a truly delightful snack. The combination of spices adds a burst of flavor to every bite.
  • Long Shelf Life: Once prepared and stored in an airtight container, thenkuzhal murukku has a long shelf life, making it a convenient snack option to have on hand for sudden cravings or when entertaining guests.

Ingredients for Thenkuzhal Murukku

  • Rice Flour: Rice flour serves as the base ingredient for thenkuzhal murukku, providing it with the required texture and structure.
  • Urad Dal: Urad dal adds a nutty flavor to the murukku and helps in binding the ingredients together.
  • Butter: Butter adds richness and a hint of savory flavor to the murukku, enhancing its overall taste.
  • Salt: Salt acts as a flavor enhancer, bringing out the taste of the other ingredients in the murukku.
  • Ajwain Seeds or Cumin Seeds: These seeds add a distinct flavor and aroma to the murukku, making it more flavorful.
  • Asafoetida Powder: Asafoetida powder contributes a unique and pungent flavor to the murukku, elevating its taste profile.

How To Make Thenkuzhal Murukku?

To make delicious thenkuzhal murukku, follow these simple steps:

  • Dry roast the urad dal until it is lightly golden brown in color. This step is important as it enhances the flavor of the murukku.
  • Grind the roasted urad dal into a fine powder and sieve it along with rice flour in a wide bowl.
  • Add salt, ajwain or cumin seeds, and asafoetida powder to the flour mixture and mix well to ensure even distribution of flavors.
  • Add butter and mix until well combined. This step is crucial for achieving the right consistency and texture of the dough.
  • Sprinkle water and knead the mixture into a soft dough, then cover it with a wet cloth and let it rest. This helps to ensure that the murukku turns out crispy and delicious.
  • Heat oil in a pan over medium-high heat and fill a murukku maker with the dough. Press the dough onto a perforated ladle and gently drop it into the hot oil. Frying the murukku evenly on both sides is important for achieving a golden brown color and crispy texture.
  • Once the murukku turns golden brown, remove it from the oil and place it on a kitchen tissue to absorb any excess oil. Repeat the process for the remaining dough.
  • Finally, cool the murukku and store it in an airtight container to preserve its freshness and flavor.

Following these steps will ensure that you make delicious thenkuzhal murukku that everyone will enjoy.

Serving Suggestions

  • Murukku as a snack: Thenkuzhal Murukku is a popular South Indian snack that can be enjoyed on its own as a tea-time snack or as a crunchy accompaniment to a hot cup of coffee.
  • Pair with chutney: Serve these crispy murukku with coconut chutney or tomato chutney for an extra burst of flavors.
  • Dip in sambar: Another great way to enjoy Thenkuzhal Murukku is by dipping it in hot and tangy sambar for a delicious snack.
  • Serve with a hot beverage: These crunchy snacks pair well with a hot beverage such as masala chai, filter coffee, or even a refreshing cup of South Indian filter kaapi.
  • Accompaniment to a meal: Thenkuzhal Murukku can also be served as a side dish to a traditional South Indian meal, alongside dishes like sambar, rasam, and rice.
  • In a gift hamper: You can also pack these delicious murukku in a gift hamper with other South Indian snacks and sweets for a festive or special occasion.

Tips for Making 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.

Variations for Thenkuzhal Murukku

  • Flavorful Twist: Add in some finely chopped curry leaves or chili powder to the dough for an extra burst of flavor.
  • Nutty Addition: Incorporate some crushed peanuts or cashews into the dough for a delightful nutty crunch in every bite.
  • Healthier Option: Swap out a portion of the rice flour with whole wheat flour for a healthier twist on this traditional snack.
  • Spicy Kick: For those who enjoy a bit of heat, mix in some red chili flakes or finely chopped green chilies to the dough.
  • Sweet Surprise: If you have a sweet tooth, add some powdered sugar or jaggery to the dough for a unique sweet and savory combination.
  • Herbs and Spices: Experiment with different herbs and spices such as dried mint, coriander powder, or even garlic powder to create your own custom flavor profile for the murukku.

How to Store Thenkuzhal Murukku

  • Storing Freshness: After making thenkuzhal murukku, allow it to cool completely before storing it in an airtight container. This will help maintain its crispness and freshness for a longer period.
  • Proper Ingredient Storage: It is important to store the key ingredients such as rice flour, urad dal, and spices in airtight containers to prevent them from losing their flavor and texture.
  • Avoid Moisture: Make sure to store the murukku in a dry place away from moisture, as exposure to moisture can lead to sogginess and loss of crunchiness.
  • Use of Desiccants: Including desiccants like a silica gel packet in the container can help absorb any moisture and maintain the crispness of the murukku for a longer time.
  • Refrigeration Tip: If you live in a humid climate, consider storing the thenkuzhal murukku in the refrigerator to keep it fresh and crunchy for a longer period.
  • Consume Within Timeframe: Despite following proper storage techniques, it is best to consume the thenkuzhal murukku within a reasonable timeframe to enjoy its best flavor and texture.

Frequently Asked Questions (FAQs)

1. How do I know if the dough is the right consistency for making thenkuzhal murukku?

  • To check the dough consistency, squeeze a small portion of the dough in your palm and it should hold its shape without breaking. If the dough is too dry, add a little more water. If it's too wet, sprinkle some more rice flour.

2. Can I substitute urad dal flour with something else?

  • If you don't have urad dal, you can use roasted gram flour (besan) as a substitute. The flavor and texture may vary slightly, but it will still result in a delicious murukku.

3. How can I ensure that my thenkuzhal murukku turns out crispy?

  • To make sure your murukku comes out crispy, it's important to deep fry it on medium-high heat. Also, make sure the dough is not too dry, as this can result in a hard and dry murukku.

4. Is it necessary to use a thenkuzhal murukku plate or maker?

  • Yes, the thenkuzhal murukku plate or maker helps to achieve the traditional shape and texture of the murukku. If you don't have one, you can use a piping bag with a star-shaped tip as an alternative.

5. How long can I store thenkuzhal murukku?

  • If stored in an airtight container, thenkuzhal murukku can stay fresh for up to 2 weeks. Make sure it's completely cooled before storing to prevent it from becoming soggy.

6. Can I add any other spices or seasonings to the dough?

  • Yes, you can customize the flavor of thenkuzhal murukku by adding chili powder, black pepper, or even some grated cheese for a creative twist. Just make sure to adjust the quantity according to your preference.

Recipe Card

Thenkuzhal Murukku

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

Serves 10                     


Prep Time   00:20        

Cook Time   00:30        

Total Time   00:50                      


  • 2 cups rice flour
  • 1/2 cup urad dal
  • 1 tbsp butter ( at room temperature)
  • 1/2 tsp salt
  • 1 tsp ajwain seeds or cumin seeds
  • 1/8 tsp of asafoetida powder
  • 1&1/2 cups water
  • Oil to deep fry          


  • 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 Murukku /Chakli, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Kara Sev Recipe, Sweet Boondi, Milk Halwa .

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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 Murukku /Chakli
Green Gram Payasam/Kheer
Kozhukattai Recipe
Kara Boondi Recipe
Moong Dal Susiyam
South Indian Mixture Recipe
Kara Sev Recipe
Sweet Boondi
Milk Halwa

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