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  • Thenkuzhal Murukku Recipe

Thenkuzhal Murukku Recipe

Posted on Oct 17th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Snacks
4.09 from 12 votes
Thenkuzhal Murukku is a popular savory snack usually made for festivals especially for Diwali and Krishna Jayanthi. It's a crispy and tasty snack made using rice flour and urad dal flour. Let's learn how to to make Thenkuzhal recipe with step by step pictures and a detailed video
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Jump to Recipe Jump to Video Print Recipe
The literal translation of Thenkuzhal into english is “Tubes of Honey”. I dont know to be honest why the name Thenkuzhal for this recipe because it is not a sweet recipe. Neverthless, it is a very good crispy evening snacks and in our home we make this for many festivals. As you know during festival days, we used to share the snacks and sweets to the friends and relatives and we can not afford buying them from the shops. So usually we make them in our home and thenkuzhal is one of the common recipe.

Recipe card

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Thenkuzhal Murukku Recipe

Course: Festival, Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Thenkuzhal Press and Mould
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20 Thenkuzhal
Calories: 78kcal
Author: Sowmya Venkatachalam
Thenkuzhal Murukku is a popular savory snack usually made for festivals especially for Diwali and Krishna Jayanthi. It's a crispy and tasty snack made using rice flour and urad dal flour. Let's learn how to to make Thenkuzhal recipe with step by step pictures and a detailed video
Print Recipe

Ingredients

  • 2 cups Rice Flour 1 cup = 250 ml
  • 3 tbsp Urad Dal (whole)
  • 1 tsp Cumin Seeds
  • 2 tsp Oil (Hot Oil) We can also use butter at room temperature
  • 1 pinch Asafoetida (Asafetida / Hing)
  • Salt to taste
  • Oil for frying

Instructions

  • Break the cumin seeds. You can put this in a mixer and grind it for a second. Don’t make it into a nice powder. 
  • Dry fry the urdhal in a pan and grind it in a mixer to a nice powder. Sieve the urdal powder to get a smooth and nice flour.
  • Mix the rice flour, urdhal powder, cumin seeds powder, salt, hot oil and hing in a vessel. 
  • Add water little by little and knead the flour into a soft chapati like dough. 
  • Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying. Put 1 hand full of dough in a press, and close the press with Thenkuzhal mould. Squeeze the dough to a big circle.
  • Deep fry the Thenkuzhal in low flame till it is crisp and turns golden brown color. Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool. Store it in a air tight container and serve.
  • The delicious Thenkuzhal is ready to serve.

Video

Notes

  1. Urad dal flour and rice flour should be smooth without any lumps or coarse texture. if there are any lumps it may cause bursting in the oil .. and breaking of murukku
  2. Thenkuzhal dough should be soft and squeezable. If it's very dry then the murukku will turn out red color. Make sure you keep the dough covered throughout to avoid drying of the dough.
  3. I recommend making the dough in batches. It will help to keep the dough wet and soft. Otherwise the dough will dry and the murukku will not come in consistent color
  4. While frying urad dal (to get the Urad dal flour), don't fry it till it become red.. as soon as the flavor comes stop frying it. otherwise the murukku also turn red
  5. You can very much use store bough urad dal flour. Just dry fry it once in a tava before mixing it with the rice flour. 
  6. I have added oil in the dough mixture. This can be replaced with butter as well. The butter should be in a room temperature. 
  7. Please ensure enough oil to deep fry the thenkuzhal to ensure that we get uniform cooking 
  8. Store it in air-tight container and use it for upto one month

Nutritional Info

Nutrition Facts
Thenkuzhal Murukku Recipe
Amount Per Serving (1 piece)
Calories 78 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 25mg1%
Potassium 43mg1%
Carbohydrates 10g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:

  • Break the cumin seeds. You can put this in a mixer and grind it for a second. Don’t make it into a nice powder. Dry fry the urdhal in a pan and grind it in a mixer to a nice powder. Sieve the urdal powder to get a smooth and nice flour. Mix the rice flour, urdhal powder, cumin seeds powder, salt, butter and hing in a vessel.
  • Add water little by little and knead the flour into a soft chapati like dough. Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying. Put 1 hand full of dough in a press, and close the press with Thenkuzhal mould. Squeeze the dough to a big circle.
  • Deep fry the Thenkuzhal in low flame till it is crisp and turns golden brown color. Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool. Store it in a air tight container and serve.
  • The delicious Thenkuzhal is ready to serve.
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

39 Comments Hide Comments

raje says:
August 21, 2011 at 10:14 am

Dear Aunty,
I have been following all the festival procedures sited in this website.
I have one more request if you give the no of servings it would be easy .
thanks
raje

Reply
Anonymous says:
August 21, 2011 at 2:56 pm

Dear Aunty,
Thanks a lot for this recipe. Tried this recipe today and it came out very well. And this is the first time I am trying out a bhakshanam.
Thanks
meena

Reply
Anonymous says:
October 15, 2011 at 11:41 pm

can you post the recipe for mullu thenkuzhal because it is not showing up

Reply
Anonymous says:
October 19, 2011 at 3:32 pm

Hello Aunty,

Is this Uraddhal quantity as a powder or as dry dhal itself? If its powder, how much should I use?

thanks
purnima

Reply
subbuskitchen says:
October 23, 2011 at 9:24 am

Hi Purnima

Its Uraddhal powder !. You can fry Uraddhal and make a powder. For 2 cups of Rice flour you would need 3 table spoon of Uraddhal powder.

Reply
Anonymous says:
October 24, 2011 at 10:43 am

you can try the plastic ketchup bottles as an alternative to thenkuzhal press.

Reply
Vasanthi says:
November 11, 2011 at 11:36 am

Dear Mami

Tried thenkuzhal recipe came out well thanka a lot

Reply
Sowmya L says:
May 20, 2012 at 2:32 pm

awesome..

Reply
Anonymous says:
August 24, 2012 at 12:45 pm

Hello Aunty,
Thanks for a wonderful and helpful blog. When I tried making this today, the thenkuzhal didnt remain whole. It broke into small piieces as soon as I put the dough in oil. what could be wrong? Is it the consistency? How do I avoid it next time?
Thanks
Savitha

Reply
Anonymous says:
October 10, 2012 at 9:44 am

Even i had the same issue… i tried adding little water and tried it was better but it was very fragile….

Reply
Anonymous says:
October 10, 2012 at 9:48 am

it will be very helpful if aunty could help us with amount of water and butter as this is affecting the crispness.

Reply
Sudha Ramakrishnan says:
November 11, 2012 at 1:37 pm

Dear mami,

I tried the thenkuzhal today. It came out very well. Thank you very much for the recipe.

Reply
Anonymous says:
January 9, 2013 at 1:09 am

Hello aunty,
I tried thenkuzhal recipe today. I couldnt press the dough in complete circle… It broke into pieces… I fried these pieces itself as murrukku… It tasted good but was very very fragile… It would be very helpful if you would let me know where i went wrong.

Thanks in advance,
Rohini

Reply
subbuskitchen says:
January 11, 2013 at 8:03 am

Hi Rohini, sorry to hear about this. I guess you have made the dough very hard i.e you must have added little water. If the dough is very dry, it will make the dough brittle. So try one more time by adding enough water to make like a chapati dough and give a try.

Reply
Anonymous says:
January 18, 2013 at 10:53 pm

Thank you so much aunty for the reply…. Will try again correcting the mistake… 🙂

Rohini

Reply
cvnxvnreq says:
August 18, 2013 at 3:34 am

To prepare rice flour, do we need to soak rice for 30 minutes, Drain , dry and then grind?

Reply
subbuskitchen says:
August 18, 2013 at 8:21 am

Hi,

Yes you are correct. We have to soak the rice for 30mins and then drain, dry and grind it to a nice powder. Sieve it twice to get a nice and smooth flour.

Reply
Anonymous says:
August 24, 2013 at 6:53 am

Dear Subbalakshmi, Your recipes are very good. Just like what we make at home. I have recommended your page to my daughter in US. Thank you. Sabarmathy.

Reply
subbuskitchen says:
August 27, 2013 at 7:13 pm

Thanks a lot Sabarmathy. Your comments are very encouraging for me.

Reply
Meenu27 says:
August 27, 2013 at 7:08 am

Dear mami I tried this receipe today. It became brittle and broke completely into pieces. Need help to rectify. Vella Seedai and uppu Seedai and even small amount of coconut Seedai has come out very well. Thank you…

Reply
subbuskitchen says:
August 27, 2013 at 7:16 pm

Hi Meenu, Sorry to hear about your try. There are 2,3 reasons why this would have happened. First the dough might be very dry, if prepared very dry, then while squeezing through the mould it will tend to break. Second is adding of ghee. If we add more ghee, it will make the dough brittle while frying. Third reason is the smoothness of rice flour and urid dal flour. We need to sieve the rice flour and urid dal flour together so that they are very smooth. Please try any of these and let me know your result.

Reply
Anonymous says:
September 16, 2013 at 7:12 am

.hi aunty i have tried this at my home.mine is very hard would i know the reason mam

Reply
subbuskitchen says:
October 8, 2013 at 10:10 am

Hi, Please increase the quantity of butter. The butter is the ingredient which makes the murukku soft

Reply
Betty says:
October 7, 2013 at 1:52 pm

Hi aunty,
Is there any difference between normal murukku press and thenkuzhal press. Can this be made in a normal murukku press with three holes. If possible, can you add a picture of the press you are using..

Thanks in advance

Reply
subbuskitchen says:
October 8, 2013 at 10:12 am

Hi We can use the press with 3 holes. There is another mould with star which is also used for murukku. But 3 holes mould is only used for thenkuzhal

Reply
Bety says:
October 7, 2013 at 8:49 pm

Another question: Do you mean butter or ghee. since in ingredients list, you have mentioned butter. but in the comments section, you said ghee..

Reply
subbuskitchen says:
October 8, 2013 at 10:12 am

Sorry Betty, that is a typo. We need to use butter.

Reply
Anonymous says:
October 29, 2013 at 12:59 am

hi subbu aunty, i tried this recipie today but i think 1/2 cup butter for 2 cups of rice flour was a little too much it started to separate in the oil completely due to the butter i think. what do i do? can i reduce the butter and see? will it be ok or do u think there was somethign else that i did wrong?
please let me know. i follow ur recipies so much that i just go by your website these days i just love it.

Reply
subbuskitchen says:
October 29, 2013 at 7:58 am

Hi, Sorry to know that thenkuzhal has not turned well. There are two factors. One is the ghee/butter, if we add more the thenkuzha will split in oil. Another factor is the smoothness of the flours we use. If the flours are coarse, it may tend to break in oil. So please try once again considering these factors and let me know the result. Thanks.

Reply
Anonymous says:
October 30, 2013 at 5:01 pm

sure aunty, let me try using less butter. i tried somas recipie from ur site and it turned out super good. i am planning to try mysore pak ( krishna sweets type) & jangri also. i love your recipies 🙂 and a big fan of your site

Reply
subbuskitchen says:
October 30, 2013 at 7:30 pm

Thanks a lot Dear.

Reply
Anonymous says:
January 13, 2014 at 5:18 pm

i used half cup of butter. It broke into pieces and it was very oily too. Is the butter too much?

Reply
anandan selvaraj says:
October 29, 2014 at 1:56 am

Can I use the store bought rice flour is it fried rice flour or plain white rice flour

Reply
subbuskitchen says:
October 29, 2014 at 12:21 pm

Hi, You can very well use store bought rice flour. I have made it many times and it has come out good.

Reply
Anonymous says:
September 4, 2015 at 2:27 pm

Hii aunty,
Can I use readymade rice flour nd urad flour? Will it be tasty?

Sangeetha

Reply
Rajni Narayan says:
September 11, 2015 at 4:00 pm

Hello Aunty,

Thanks for the recipes. I tried Thenkuzhal, Murukku and Seedai from your website and everything came out really veryyyyy well. Special mention this is my first try on bakshanams 🙂

Seedai was the topper. I happened to make them so well that not even one did burst scaring me. The best ever Krishna Jayanthi we celebrated ever. 🙂

Reply
Anonymous says:
August 9, 2016 at 10:57 am

Hi Maami,

This recipe seems to be very easy to try. But could we not add just rice flour rather than soaking, drying and grinding raw rice? I am in a cold country and it might take forever to dry raw rice.

Thanks

Reply
sri says:
October 23, 2016 at 6:55 am

Mami,

Your recipes are nice and very user friendly. I have a doubt. For preparing rice flour for murukku, I used to make it in mixie. If I like to get the rice flour grind from rice mill, what is the procedure?

Reply
subbuskitchen says:
October 24, 2016 at 2:48 am

No change in the murukku procedure. For rice flour, you can soak the rice in water for an hour, drain and spread it in towel allow it to dry. then grind it to a nice flour in rice mill

Reply

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