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Thenkuzhal Murukku
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3.91 from 21 votes

Thenkuzhal Murukku Recipe

Discover the crispy charm of Thenkuzhal, a beloved South Indian snack. Dive into its history, ingredients, and learn how to craft these intricate delights in your own kitchen. Elevate your culinary skills and savor the traditional flavors of Thenkuzhal today
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Festival, Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 20 Thenkuzhal
Calories: 78kcal
Author: Sowmya Venkatachalam

Equipment

  • Thenkuzhal Press and Mould

Ingredients

  • 2 cups Rice Flour 1 cup = 250 ml
  • 3 tablespoon Urad Dal (whole)
  • 1 teaspoon Cumin Seeds
  • 2 teaspoon 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

Nutrition

Serving: 1piece | Calories: 78kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 25mg | Potassium: 43mg