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Thenkuzhal is a tasty and crispy snack make from rice and urad dal flour. In this post I am sharing with you Thenkuzhal murukku made with home made murukku mavu/flour and also how to make murukku flour at home.
- 4 cups Raw Rice
- 1 cup Urad dal (whole skinned urad dal)
- Murukku flour
- 7 tbsp Butter
- 2 tsp White sesame seeds or cumin seeds
- 1/2 tsp Asafoetida/hing (flat)
- Salt needed
- Oil for deep frying
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Wash and soak raw rice for 2 hours.
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Drain the water, spread it on a cloth and dry it completely in the shade.
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Fry urad dal slightly until hot to touch.
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Once the rice dries well, mix urad dal with it and get it ground to a fine powder in a flour mill or rice mill.
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Sieve it and keep it ready.
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Our Homemade murukku flour or thenkuzhal murukku mavu is ready.
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We are going to use all the murukku mavu.
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Mix salt and asafoetida/hing in a little water and keep it ready.
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In a wide plate or bowl, add murukku flour, cumin seeds, butter and mix it well with your finger tips.
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Then add the salt + hing water and mix it well. (do not add the sediments in the salt + hing water)
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Add water little by little and prepare a soft firm dough.
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Knead well. The dough should not be too hard nor too soft. Taste the dough to check for salt. If needed mix it with little water and add. Knead again.
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Grease the murukku maker with oil. Use the disc with 3 round holes.
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Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a greased ladle or greased small plate.
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Heat oil in a kadai for deep frying.
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To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot enough to fry the murukkus.
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Reduce the heat to medium.
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Gently slide 3-4 squeezed out murukkus into the oil. You can also squeeze the murukku directly into the oil, if you have experience.
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Do not disturb for the first few seconds. Then flip it over and fry the murukkus both sides until golden brown. You will hear a sizzling sound which indicates the murukku is getting cooked.
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Once the bubbling or the sizzling sound stops, the murukku is done.
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Remove it with a slotted ladle and drain on a paper towel or colander.
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Repeat the process for the rest of the dough.
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After it cools, store it in an air tight container. It has a self life of 10-15 days.
Recipe Video
Note-
Those who are trying it for the first time can half the ingredients and use only half of the total murukku mavu.
You can use either butter or oil for preparing the dough. If using oil, heat the oil and add the the murukku flour. The measurement for the oil is the same as butter.
For murukku with sesame seed flavor, add sesame seeds and for cumin seed/jeera flavor, add cumin seeds. Do not add both together.
Preparation
How to make murukku flour at home
Wash and soak raw rice for 2 hours, dry it well in the sun or shade.
Fry urad dal slightly until hot to touch.
Once the rice dries well, mix both rice and urad dal and get it ground to a fine powder in a flour mill or rice mill.
Method
How to make murukku
We are going to use all the murukku flour, we got it ground in the flour mill.
Mix salt and asafoedita/hing in a little water and keep it ready.
In a wide plate or bowl, add murukku flour, cumin seeds, butter and mix it well with your finger tips first.
Add water little at a time and prepare a soft firm dough. Knead well. The dough should not be too hard nor too soft.
Grease the murukku maker with oil. Use the disc with 3 round holes.
Making of Murukku
Heat enough oil in a kadai. To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot enough to fry the murukkus.
Reduce the heat to medium.
Gently slide 3-4 squeezed out murukkus (depending on the quantity of oil) into the oil.
Do not disturb for the first few seconds. Then flip it over. Fry both sides until it turns golden brown.
You will get a sizzling or bubbling sound, which indicates the murukku is getting cooked.
Once the bubbling sound stops, it indicates that the murukku is done. (compare pic 3 and 4 above).
Remove it with a slotted ladle and drain on a paper towel or colander.
Repeat the same process for the rest of the dough.
Enjoy preparing this Thenkuzhal Murukku for this Diwali
Note-
Those who are trying it for the first time, can half the ingredients mentioned above including the ground murukku mavu. Take only half the quantity of the total ground murukku mavu and half the ingredients also.
You can use either butter or oil for preparing the dough. If using oil, heat it and add to the murukku flour. The measurement is the same as butter.
View Comments (54)
i love these ones.. good demo..
lovely Murukkus.. My all time favorite..
beautifully explained post padhu. perfectly made crispy murukkus.
Nice and crunchy tea time snack..I can't ever stopping munching these whenever I make them.
looks great my hubbys favorite Indian snack but man can you end up eating a lot of it he he
Crispy and yummy,love this anytime..
Feel like munching some,yummy!
A crispy and lovely snack....
Lovely snack..
My favorite snack...Thanks