Thenkuzhal Murukku | Murukku Recipe

Thenkuzhal Murukku Recipe | Murukku Recipe

Thenkuzhal Murukku ( pronounced as Thenkulal Murukku) is a crunchy traditional and very popular South Indian savoury variety made during Deepavali(Diwali) and Krishna jayanthi  festivals.It is called murukku because of its twisted shape (Murukku in Tamil means to twist).This thenkulal murukku made with processed rice flour and urad dal flour. There are many types of murukku but here I have posted the regular traditional murukku recipe. The process of making murukku is very simple but care should be taken about the consistency of the dough, it should not be very soft or too hard. For homemade processed rice flour CLICK HERE .

Check out how to make traditional thenkuzhal murukku recipe below.

Ingredients

 Homemade Processed Rice flour or idiyappam flour or kolukattai flour -2 cups

Urad dal flour-1/4 cup

Cumin seeds or black or white sesame seeds-1 tsp
Hot oil- 1 1/2 Tbsps or Butter -1 Tbsp
Salt to taste

Asafoetida
Oil for deep frying

Recipe Videos

Method

👉For urad dal flour-

Dry roast urad dal for two minutes in medium flame making sure not to burn the dal.Cool the dal completely and grind to fine powder.Now sieve this flour.Measure 1/4 cup of this flour set aside , store the remaining in airtight container for future use.

👉In a mixing bowl add processed rice flour,urad dal flour, asafoetida,cumin seeds,salt and give it a good mix.

👉Next add hot oil or melted butter and mix well .Be cautious while mixing, use a ladle.

👉Now add water little by little and knead to soft dough.The dough shouldn't be too hard or too soft so be cautious while adding water.

👉Divide the dough into equal sized log shapes (doing this is optional)  and cover with damp muslin cloth to prevent drying.

👉Meanwhile heat oil  in a wide base kadai for deep frying.

👉To check if the oil is hot enough add a pinch of the dough into it, if it rises immediately then oil is ready.Keep in medium flame.

👉Next take the Murukku presser place the three hole Murukku aachu(disc) inside it and smear oil and keep it ready.

👉Similarly smear oil on few ladles keep it ready.(This step is for beginners but if you are experienced you can press the murukkus directly into the oil).

👉Now press the murukku dough on top of the ladles .

👉Gently drop the murukkus into the hot oil.

Donot disturb for 2 minutes.

👉Flip the murukkus gently to other side.

👉Cook in medium flame until the murukkus turn light golden brown colour and oil stops bubbling.

👉Remove the murukkus from oil and drain them in tissue paper to remove excess oil.

👉Allow the murukkus to cool down completely and then store in clean airtight container.

Preparation time-30 mins

Yield-15-20 murukkus depending on size

Note-

✍️Instead of urad dal flour you can also use roasted and powdered green gram dal flour.

✍️You can add just 1 Tbsp roasted gram flour too.

✍️Use unsalted butter at room temperature.

✍️If you are using ready made store bought processed rice flour or urad dal flour make sure you lightly warm them up in a kadai and then use.
✍️If you add too much butter or oil the murukkus won't hold shape.
✍️If the murukkus are hard you need to add little more butter or oil or water.

✍️Keep the flame in medium throughout.

✍️Always keep the Murukku dough covered with damp cloth to prevent dryness.

✍️If you are doing murukkus in large quantities make it in batches.