Thenkuzhal Murukku Recipe | Diwali Recipes

Thenkuzhal murukku is a savory snack commonly made at every households during festivals like diwali. It is actually originated in Tamil Nadu but also popular in countries like sri lanka, malaysia and singapore where most tamilians are settled. Murukku is most often named by its shape. Thenkuzhal murukku is a light crispy white murukku which when broken has a hole at its center like honey comb.

Variations of murukku are based on the proportions of flours used and the shapes.

Thenkuzhal Murukku Recipe

 
Ingredients:

Raw rice flour - 2 cups

Urad dhal flour - 1/4 cup (approx 3 tblspn)

Cumin / Sesame seeds - 1 tsp

Asafoetida / Perungayapodi - 1/4 tsp

Butter / oil - 3 tblspn

Salt - as required

Water - as needed

Oil - to deep fry

Method:

In a bowl, combine together rice flour, urad dal flour and mix it properly.

Add in cumin, salt and butter and give it a nice mix.

Add water little by little and knead it like a soft chapati dough.

In a kadai, heat oil to deep fry. Meanwhile, take a portion of dough and fill the murukku press with the dough.

Now, in a polythene cover or a ladle or in a aluminium foil press the murukku to make the process easier. Gently remove it from the cover and place it in the hot oil. Flip and cook on the other side.

Once the bubbles around the murukku stops, remove from the oil and drain it.

Enjoy!

Tips for making flour:

Soak raw rice for 30 min, drain water and dry. Now, dry roast raw rice and urad dal separately. Both the rice and dal should be roasted slightly(till it gets heat) without changing its colors. Grind it in a flour mill to get a nice powder like flour.

Note:

• For nice white color murukku do not roast urad dal for a longer time. Also do not fry the murukku for a longer time. Remove it once it is cooked.
• Adding less urad dal can be one of the reason of hard murukku.
• You can add roasted gram dal flour for crispness.
• Store bought rice flour and urad dal flour can also be used.
• Too much of water or butter for kneading the dough can lead to oily murukku.
• Less water will lead to breaking of murukku. So add correct amount of water.
• Cover the rest of the dough with a damp cloth for even colouring of murukku till the last batch.

Pictorial:

Keep all your ingredients ready

Dry roast urad dal without changing its color

blend them into a smooth powder

Take rice flour, urad dal fllour, cumin, asafoetida, salt and butter in a bowl

Mix well to incorporate

Add water little by little to make a soft pliable dough. Do not make a dry dough

Take a small hole acchu

Take a small portion of dough and fill the press

If you are afraid of squeezing the murukku directly into the hot oil, you can follow this method. Take a polythene cover, squeeze the murukku

Gently transfer it to a ladle and place it on the hot oil. You can also use the ladle instead of cover

Once you placed in hot oil, you will see bubbles around the murukku

Once bubbles around the murukku stops remove from flame

Drain excess oil and store it in a air tight container once cooled

Enjoy!