Murukku / Thenkuzhal Murukku | Diwali Savoury Snack Recipes

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Thenkuzhal murukku is my fav since childhood esp pacha murukku(half cooked ones).I'm sure everyone is busy with diwali preparations , so are we. Having only a days off I cant even think of making anything in the weekdays. So we made sweets and savouries this weekend and have already distributed to neighbours and friends too. Having only helped amma all these years now atleast for the past 2 yrs I've managed to make sweets and savouries individually.

What is Diwali without murukku?! Though I am late posting it, no diwali can start without murukku in most of the houses especially south indian. This thenkuzhal murukku is my all time favourite, though sweets are first to me. Now my daughter is fond of this and wants it for snack box often.

Murukku Recipe - Ingredients

• Rice flour - 2 cups
• Urad dhal flour - 1/2 cup
• Butter - 1.5 tbsp
• Hing(Perungayam) - a generous pinch
• Jeera - 1 tsp
• Water - as required
• Salt - to taste
• Oil - to deep fry

Method:

Add rice flour, urad dhal flour, jeera,salt and butter in a bowl and mix well. Add hot water(not very hot only hand bearble hot water) little by little form a soft non sticky dough. First I used a laddle then mixed well with hands to bring it to a soft dough.

Grease a laddle with oil and keep it ready. Fill the murukku press in that greased laddle in the form of a circle. Heat oil in parallel, test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then it is the correct stage.

Then drop the murukku from the laddle into hot oil and fry them till golden brown in medium flame.Make sure it gets cooked evenly on both sides, turn over accordingly.You can even press the murukku directly in oil but I find it easier to press in laddle and then drop it in oil.
Drain in tissue, cool down completely and then store in airtight container. This type pf murukku is very crispy and stays so longer, am sure you cant stop with one.

My Notes:

• No need to roast it if we use homemade flours as its already roasted and ground. Even if you use store bought rice and urad dhal flours no need to roast for thenkuzhal variety of murukku.
• Adding hot water makes it easier to press. The dough will get dried so keep closed with a wet cloth while making in batches.
• You can also add 1 tsp of sesame seeds while mixing.
• Add oil after few batches as oil will get absorbed and will get reduced.

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