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    You are here: Home / RandomPosts / Thenkuzhal Murukku Recipe

    Thenkuzhal Murukku Recipe

    Last Updated On: Dec 1, 2024 by Sharmilee J

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    Thenkuzhal Murukku is an instant crunchy snack made with raw rice flour, urad dal flour as main ingredients. Thenkuzhal Murukku is a popular snack in the region of Chettinad, South India and prominently made at homes during Diwali. Learn to make authentic Thenkuzhal Murukku with step by step pictures and video.

    thenkuzhal murukku is ready

    Thenkuzhal Murukku is my favorite since childhood especially pacha murukku(half cooked murukku). I’m sure everyone is busy with diwali preparations, shopping etc. This is one murukku recipe that even beginners can try as its quick and easy to make with easily available ingredients in the pantry.

    Jump to:
    • What is Thenkuzhal Murukku?
    • Thenkuzhal Murukku Video
    • Thenkuzhal Murukku Ingredients
    • Thenkuzhal Murukku Press
    • How to make Thenkuzhal Murukku Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    What is Thenkuzhal Murukku?

    ‘Then’ in tamil means honey and ‘kuzhal’ means straw. Thenkuzhal murukku is light, crispy and has a hole in the center. Thenkuzhal Murukku is a popular murukku variety in Chettinad region.

    Thenkuzhal Murukku is a crispy snack made using raw rice flour, urad dal flour, butter, cumin, hing, salt and water. A soft pliable dough is formed using the ingredients then pressed using a murukku press and deep fried in hot oil until crisp.

    As karaikudi is my mother’s native this murukku recipe is an authentic one from there. This is one of the easiest and quickest snack that you can make not only for festivals but any day. This murukku is slightly ivory in color and so it is call vella thenkuzhal murukku.

    thenkuzhal murukku ready

    Thenkuzhal Murukku Video

    Similar Recipes

    • Ribbon Pakoda
    • Mullu Murukku
    • Thattai
    • Kara Boondi
    • Omapodi

    For murukku good quality flour is a must, I always use homemade flour. But if you are pressed for time you can use store bought flour too but make sure to roast and sieve it. Make sure not to change the color while roasting.

    What is Diwali without murukku?! Though I am late posting it, no diwali can start without murukku in most of the houses. This thenkuzhal murukku is my all time favorite, though sweets are first to me. Now both my daughter and son are fond of this I should make it often.

    Thenkuzhal Murukku Ingredients

    • Rice flour – You can either use homemade rice flour or store bought rice flour. Make sure it is roasted and sieved well.
    • Urad dal flour – Whole urad dal dal without skin is roasted, grind to a fine powder, roasted and sieved.
    • Butter – Butter is added to give a melt in the mouth texture to the murukku.
    • Cumin seeds – Cumin seeds adds flavor to the murukku
    • Salt – Salt is added to taste.
    • Hing – Hing is added for flavor and aids in digestion.
    ingredients needed to make thenkuzhal murukku

    Thenkuzhal Murukku Press

    A special press is used for making thenkuzhal murukku which has 5 holes which is smaller in size when compared to that of the regular murukku press. This press I have used here was passed to me by amma which is almost 40+ years old and is made of teak wood.

    Usually this press is available in chettinad region which is made of wood. However if you don’t have this type of press you can use your regular murukku press too.

    thenkuzhal murukku press

    How to make Thenkuzhal Murukku Step by Step

    1.To a mixing bowl add 1 cup raw rice flour, 1/4 cup urad dal flour, 1 teaspoon cumin seeds, 1 and 1/2 tablespoon melted butter, salt to taste and a pinch of hing.

    add flour, spices

    2.Mix this well first.

    mix it well

    3.Add water little by little.

    add water

    4.Mix well and bring everything together to form a soft dough. The dough should not be tight it should be slightly loose only then pressing will be easy.

    form a smooth dough

    5.Now make cylindrical portion with the dough as shown below to fit in the murukku press.

    make cylinders

    6.Now take your murukku press.

    murukku press ready

    7.Grease it well with oil first.

    grease with oil

    8.Fill it up with the prepared cylindrical dough.

    fill it with dough

    9.Press to check.

    press to check

    10.Grease the back of 2-3 ladles with oil and keep it ready. Now press slowly in the form of a concentric circles.

    press at the back of ladle

    11.Tuck in the edges so that it does not open out while frying in oil.

    tuck in edges

    12.Repeat this in 2-3 ladles at a time.

    murukku ready to fry

    13.Heat oil – test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then oil is heated well and ready. Then carefully drop the murukku from the ladle into hot oil.

    drop in oil

    14.Let it fry in medium flame for few seconds then flip over using a ladle or murukku turner.

    flip over and fry

    15.Cook till golden and bubbles reduce.

    cook till golden

    16.Remove the murukku.

    remove the murukku

    17.Repeat to finish.

    thenkuzhal murukku is ready

    Light crisp thenkuzhal murukku is ready! Drain in tissue, cool down completely and then store in airtight container. This type of murukku is very crispy and stays so longer, I am sure you can’t stop with one yes it is so addictive.

    thenkuzhal murukku ready

    Expert Tips

    • Make sure both raw rice flour and urad dal flour is roasted and sieved.
    • You can even press directly in oil. I usually press in ladle then add it to retain the shape.
    • Fry them in low medium or medium flame.
    • Adding hot water makes it easier to press but I used regular water only.
    • The dough will get dried so keep closed with a wet cloth while making in batches.
    • You can also add 1 teaspoon of sesame seeds while preparing the dough.
    • Check oil temperature before dropping the murukku.
    • Store the murukku only after completely cooling down.
    • Store in a dry airtight container to retain crispness.

    Serving & Storage

    Thenkuzhal Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a month in room temperature itself.

    FAQS

    1.Why is my murukku breaking while pressing or frying?

    Adding too much butter can make murukku break while pressing or disintegrate in oil. If it happens add little more rice flour, adjust salt and knead again.

    2.Why is my murukku hard?

    If the amount of fat is not enough murukku may turn hard also if it is cooked in high flame then it might turn hard.

    thenkuzhal murukku ready

    If you have any more questions about this Thenkuzhal Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Thenkuzhal Murukku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Thenkuzhal Murukku Recipe

    Thenkuzhal Murukku is a instant crunchy snack made with raw rice flour, urad dal flour as main ingredients. Thenkuzhal Murukku is a popular snack in the region of Chettinad, South India and prominently made at homes during Diwali. Learn to make authentic Thenkuzhal Murukku with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings12 Thenkuzhal Murukku
    AuthorSharmilee J

    Ingredients

    • 1 cup raw rice flour
    • 1/4 cup urad dal flour
    • 1 and 1/2 tablespoon melted butter
    • 1 teaspoon jeera
    • a pinch hing
    • salt to taste
    • water as needed
    • oil to deep fry

    Instructions

    • To a mixing bowl add 1 cup raw rice flour, 1/4 cup urad dal flour, 1 teaspoon cumin seeds, 1 tablespoon melted butter, salt to taste and a pinch of hing.
    • Mix this well first.
    • Add water little by little.
    • Mix well and bring everything together to form a soft dough. The dough should not be tight it should be slightly loose only then pressing will be easy.
    • Now make cylindrical portion with the dough as shown below to fit in the murukku press.
    • Now take your murukku press.
    • Grease it with oil well first.
    • Fill it up with the prepared cylindrical dough.
    • Press to check.
    • Grease the back of 2-3 ladles with oil and keep it ready. Now press slowly in the form of a concentric circles.
    • Tuck in the edges so that it does not open out while frying in oil.
    • Repeat this in 2-3 ladles at a time.
    • Heat oil – test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then oil is heated well and ready. Then carefully drop the murukku from the ladle into hot oil.
    • Let it fry in medium flame for few seconds then flip over using a ladle or murukku turner.
    • Cook till golden and bubbles reduce.
    • Remove the murukku.
    • Repeat to finish.
    • Light crisp thnekuzhal murukku is ready! Drain in tissue, cool down completely and then store in airtight container. This type of murukku is very crispy and stays so longer, am sure you cant stop with one.

    Video

    Notes

    • Make sure both raw rice flour and urad dal flour is roasted and sieved.
    • You can even press directly in oil. I usually press in ladle then add it to retain the shape.
    • Fry them in low medium or medium flame.
    • Adding hot water makes it easier to press but I used regular water only.
    • The dough will get dried so keep closed with a wet cloth while making in batches.
    • You can also add 1 teaspoon of sesame seeds while preparing the dough.
    • Check oil temperature before dropping the murukku.
    • Store the murukku only after completely cooling down.
    • Store in a dry airtight container to retain crispness.
    Nutrition Facts
    Thenkuzhal Murukku Recipe
    Amount Per Serving (40 g)
    Calories 170 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 4mg1%
    Sodium 143mg6%
    Potassium 39mg1%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 0.05g0%
    Protein 4g8%
    Vitamin A 46IU1%
    Vitamin C 0.4mg0%
    Calcium 16mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Diwali, Diwali Savoury Snacks, Gokulashtami, Lunchbox Recipes, Murukku Recipes, Must Try Snacks, RandomPosts, Teatime snacks

    Reader Interactions

    Comments

    1. Ramya

      October 23, 2011 at 11:07 am

      Looks soo great 🙂 Advanced Deepavali wishes to you and family

      Reply
    2. jeyashrisuresh

      October 23, 2011 at 12:35 pm

      crispy murukku,nice clicks and even i clicked pic in the same baskset like u. sandesh is looking awesome. waiting for the post

      Reply
    3. Angie's Recipes

      October 23, 2011 at 1:29 pm

      They look like noodles… cute.

      Reply
    4. Nalini's Kitchen

      October 23, 2011 at 2:51 pm

      Looks yummy and crispy.

      Reply
    5. Priya

      October 23, 2011 at 3:33 pm

      Super crispy murukkus, awesome..

      Reply
    6. Srimathi

      October 23, 2011 at 4:31 pm

      Looks perfect. You have taken all the time to make such perfect thenkuzhal. I am getting all my things ready for making murukkus too.Happy Deepavali.

      Reply
    7. Prathima Rao

      October 23, 2011 at 4:46 pm

      These are awesomely tempting, crispy murukkus!!!
      Prathima Rao
      Prats Corner

      Reply
    8. Priya's Feast

      October 23, 2011 at 6:09 pm

      Thenkuzhal luks so gud…Happy good

      Reply
    9. Priya's Feast

      October 23, 2011 at 6:09 pm

      Thenkuzhal luks so good..happy diwali

      Reply
    10. priya ravi

      October 23, 2011 at 10:41 pm

      looks so perfect.. love the golden color of murukku .. beautiful clicks 🙂

      Reply
    11. mamatha

      October 23, 2011 at 11:24 pm

      Sharmi,

      Sincerely, I was not in a mood to do any snacks for this Diwali………… but when I came across yr blog got interested at all your diwali snacks so immediately got to work and tried out the Murukku. It came out really good. thanks for all the tip. Planning for Mysore Pak.. will let you know how it comes.
      Keep it going…….. wonderful blog has book marked.

      Reply
    12. Torviewtoronto

      October 23, 2011 at 11:53 pm

      fabulously done murukku looks wonderful

      Reply
    13. Kalyani's Platter

      October 24, 2011 at 1:10 am

      looks crunchy and delicious ….

      Reply
    14. Reshmi Mahesh

      October 24, 2011 at 1:35 am

      Too tempting yummy murukku..Lovely clicks too…
      Happy diwali dear..

      Reply
    15. Reshmi

      October 24, 2011 at 2:22 am

      wow..sharmis….itz really fantabulous…bring me bck to the memeory of school days my mom ll mde this for me as a brunch item…itz really ausumn my dear…happy diwali to u n ur family…

      Reply
    16. Suhaina

      October 24, 2011 at 3:38 am

      wow…its the ultimate…perfectly done..love it with tea..wonderfully captured,..really admire ur skills.

      Reply
    17. Swapna

      October 24, 2011 at 6:28 am

      Lovely murukku and nice clicks too!

      Reply
    18. MyKitchen Flavors-BonAppetit!.

      October 24, 2011 at 6:30 am

      Wow!,this is beautifully done Murukku.Crispy and fabulously captured.Luv the recipe.

      Reply
    19. Prathibha

      October 24, 2011 at 6:32 am

      I love this murukku..nice diwali series going on…lazy me,not making anything at home..:(

      Reply
    20. RAKS KITCHEN

      October 24, 2011 at 7:43 am

      Superb murukus, nothing can beat the home made ones,lovely presentation!

      Reply
    21. Rekha shoban

      October 24, 2011 at 8:51 am

      perfect murukku…one murukku piece…nice presentation!

      Reply
    22. Tina

      October 24, 2011 at 9:00 am

      crispy murukku…

      Reply
    23. Shobha Kamath

      October 24, 2011 at 10:24 am

      Perfect Murukku and pics too! Happy Diwali to you and your family !

      Reply
    24. Jeannie

      October 24, 2011 at 3:06 pm

      Mmmm….I love this! I hope to get some from my Indian office colleague this divali:D

      Reply
    25. Suma Gandlur

      October 24, 2011 at 5:03 pm

      Perfect Thenkuzhal.

      Reply
    26. sangee vijay

      October 24, 2011 at 5:12 pm

      super murukku…looks crispy too…again today going to make your badhusha with triple the ingredients…but i don't have sufficient butter, can i add some ghee?? will it alter the taste n texture?? can u plz answer me ?

      Reply
    27. Sharmilee! :)

      October 24, 2011 at 5:26 pm

      @Sangee: I havent tried with ghee, with dalda my friend has tried but the taste was altered. I am not sure with ghee, sorry couldnt help u in this regard….

      Reply
    28. sangee vijay

      October 24, 2011 at 5:46 pm

      ohhhh…thats ok…i don't want to miss the taste n also alter the recipe, will try to get butter…thank you sharmi 🙂

      Reply
    29. Nithya

      October 25, 2011 at 4:01 am

      Golden color crisp murukku looks just awesome and would like to have it with some pickle 🙂

      Reply
    30. TheYummyMorsel

      October 25, 2011 at 3:21 pm

      Lovely crispy murukku! I so love it but don't have a murukku press!

      Reply
    31. Spandana

      October 31, 2011 at 2:14 pm

      I made these last weekend and they turned out perfect. I was nervous that they may be soft inside but thet came out very crispy. Thanks for the recipe.

      Reply
    32. shameema and shabana

      October 31, 2011 at 4:15 pm

      They r soo perfect just finished making them the verdict is AWSOME we really enjoyed this murukku without going to india

      Reply
    33. M D

      November 01, 2011 at 7:08 am

      Crisp and perfect lookinf murukkus. My all time favorite!

      Reply
    34. Sharmilee! :)

      November 01, 2011 at 10:22 am

      @Spandana, Shameema : Thats great to hear and glad to know you all liked it 🙂

      Reply
    35. Poorni

      December 12, 2011 at 8:22 pm

      excellent , tried it out & it came out very well.Thanks a lot for this wonderful recipe

      Reply
    36. Anonymous

      December 23, 2011 at 11:06 am

      Many times i had tried making murukkus, it didnt come out good. All the wetting and drying, grinding and storing of raw rice was too cumbersome and i totally dropped the plan of making murukkus again. I usually buy it only in the shop. When i saw such an easy recipe with all the wonderful photos, i tried it and it came out just perfect, very easy too. My children enjoyed it, my hubby too. Thanks for sharing your recipes.

      Reply
    37. Sharmilee! :)

      December 23, 2011 at 11:28 am

      @Anonymous : I am so glad to hear such a comment….The making of murukku is totally from my mother and am sure she will happy to read this…:)

      Reply
    38. Ash

      January 20, 2012 at 2:20 am

      I have made this murukku now.Very nice and crispy.thanks for the recipe. keep up the good work.

      Reply
    39. mehek

      March 13, 2012 at 1:18 pm

      iam going to try will letu know the results

      Reply
    40. Librarian

      November 05, 2012 at 8:14 am

      I have one doubt.When all we've prepared muruku, It has been broken into pieces. (Very crispy) It is not in round shape. How to make it without broken?

      Reply
    41. Sharmilee! :)

      November 05, 2012 at 9:46 am

      @Librarian : Try to make the murukku in round in a laddle then carefully flip it in oil…Even when the dough consistency is not correct it will tend to break when dropped in oil.

      Reply
    42. Sarika Sawant

      November 14, 2012 at 8:18 am

      Yesterday i ate murukku at my friends place. I will definitely try this recipe. thanks
      a2zindianrecipes

      Reply
    43. Deepa Steve

      November 14, 2012 at 11:10 pm

      Hi,

      I did this murukku today. Everytime i tried it i missed something or the other to bring it to the right consistency. But today it worked right.
      I got pakka murukkus today 🙂 keep posting more dishes and snacks

      Reply
    44. Nithya Lakshmi

      October 08, 2013 at 3:33 pm

      Hi
      I tried muruku for the first time and it cameout very well.my daughter loved it.thanks for the easy receipe.I added chilli powder and ellu also.

      -Nithya

      Reply
    45. Hema Latha

      October 30, 2013 at 3:14 am

      Mouth watering sharmi.My grand ma's foods reminded me again.Thanks for posting such delicious food sharmi.

      Reply
    46. Ramya Iyer

      October 30, 2013 at 3:22 am

      hello sharmi

      i want to make this today and i have a doubt. can i use store-bought rice powder for this and thattai recipes? will it still come out the same?

      Reply
      • SHARMILEE J

        October 30, 2013 at 2:03 pm

        Yes you can use it..just roast it for a while sieve it once then use it…

        Reply
    47. viji

      October 30, 2013 at 9:10 pm

      First time ever in my life I made murukku yesterday with your recipe. Just perfect. Thank you so much, I didn't use roasted urad dhal flour as my mom does always, also I doubled everything to make 40 counts, so I was literally in fear instead excitement of my first attempt. Finally I made very crispy, tasty, murukku(s) last night..your recipie is doubtlessly amazing. My 3 old son loves it, you made my day. Happy Diwali, god bless

      Reply
    48. Viswanathan Venkatachalam

      March 25, 2014 at 4:00 pm

      can i add oil instead of butter..thanks

      Reply
      • SHARMILEE J

        March 25, 2014 at 4:09 pm

        No no butter is a must to be added

        Reply
    49. Viswanathan Venkatachalam

      March 26, 2014 at 7:02 am

      ok thank you very much

      Reply
    50. Viswanathan Venkatachalam

      March 27, 2014 at 7:37 am

      Hi…sterday i tried Thenkuzahl Murruku its very tasty….. the problem i faced was :the dough was too tight and very difficult to press…i used real hot water and laddle to mix it properly……and then used my hand.. somehow i pressed it the murruku was really good. Last time i remember when i did it was too easy to press i think i used 2:1 rice and dal….can u please suggest me how to improve or make it easy to press…thanks a lot….kirthi

      Reply
      • SHARMILEE J

        March 27, 2014 at 5:18 pm

        The trick is to add hot water and the consistency of the murukku dough should not be tight, it should be little loose like our idiyappam flour dough then it will be easy to press

        Reply
      • Rajan

        October 07, 2014 at 12:24 pm

        Rice flour – what we have to use Parboiled or Raw rice flour?

        Reply
      • SHARMILEE J

        October 07, 2014 at 5:00 pm

        It is raw rice flour….

        Reply
    51. Ananthi Ananthi

      October 18, 2014 at 12:24 pm

      very nice.

      Reply
    52. Ananthi Ananthi

      October 18, 2014 at 12:25 pm

      very nice.

      Reply
    53. Chitra

      October 22, 2014 at 5:54 pm

      Thanks for the recipe, enjoyed making it today for Diwali.

      Reply
    54. umapathy

      April 13, 2015 at 2:55 pm

      the murukku once fried was showing splits in the length and also little harder to taste.. i used 2 cups rice flor and 1/3 cup of urud dal flour. is it due to this ,, pl clarify, i want the appearance as smooth without break signs and just crisp

      Reply
      • SHARMILEE J

        April 29, 2015 at 11:48 am

        If the dough consistency is not correct it will break, it should be s soft and smooth dough to continuous lines….

        Reply
      • umapathy

        April 29, 2015 at 4:22 pm

        Thanks for the response. Pl clarify whether the mix ratio 2cups and 1/3 cup could have been the reason, so that i can rectify in future. Your mix is slightly different

        Reply
      • SHARMILEE J

        May 11, 2015 at 2:06 pm

        May be not really sure uma as I have been using these measures mostly and have not experimented much….

        Reply
    55. Viji kannan

      August 24, 2015 at 12:04 pm

      Hi sharmilee,
      I made this Murukku today, it's was very crispy and little hard but very tasty… What makes harder?

      Reply
      • SHARMILEE J

        August 24, 2015 at 12:38 pm

        If the dough is too tight then it might turn hard

        Reply
    56. Raji Hari

      November 08, 2015 at 2:40 pm

      I tried it for the first time and it came out perfect n delicious. Thanks for your detailed recipe with step by step pics Sharmi

      Reply
    57. Yashwini

      November 22, 2015 at 5:39 pm

      THANK YOU nice recipe it came out nice, had urad flour for a long time i was looking for ways to make use of it,and muurukku came nice.

      Reply
    58. ramya

      January 05, 2016 at 9:20 am

      hi sharmi ji,,,

      i tried this 1st time, came out well.
      all your recipes are easy to follow
      which type of kadai you are used ?
      where can i get that type ?

      Reply
      • SHARMILEE J

        January 06, 2016 at 9:58 am

        It is iron kadai got from Karaikudi

        Reply
    59. ramya

      January 05, 2016 at 9:21 am

      nice

      Reply
    60. Unknown

      March 16, 2016 at 8:19 pm

      Hi Sharmilee
      Today I tried out your muruku recipe..it turned out yummny crispy and crunch..
      thanks a lot for the recipe..Looking forward to try some other recipes too.

      Reply
    61. Umamaheswari

      August 22, 2016 at 9:54 am

      hi sharmila, what variety of raw rice..do you use? any specific ones…i normally buy my groceries from nilgiris…also if we use rice flour from store ..is idiyappam flour better or rice flour is good enough..have you tried with nilgiris rice flour for making murukku??

      Reply
      • SHARMILEE J

        October 23, 2016 at 7:14 am

        I buy raw rice from a local store here…the brand doesnt matter here I guess

        Reply
    62. Sakthi

      September 09, 2016 at 1:19 pm

      Tried this and it came out fine…

      Reply
    63. radhi shree

      October 05, 2016 at 5:26 am

      No need to roast urad dhal?

      Reply
      • SHARMILEE J

        October 10, 2016 at 1:47 pm

        No need

        Reply
    64. blessy rachel

      October 20, 2016 at 9:31 am

      Hi… Can I use roasted rice flour for this receipe or does this receipe call for rice flour before roasting?

      Reply
      • SHARMILEE J

        October 23, 2016 at 3:03 am

        This is homemade roasted flour…

        Reply
    65. Barakath

      December 18, 2017 at 2:35 pm

      Hi shirms.i have tried your muruku recipe.it was awesome.i have tried few recipe it was a awesome.tbat to with the photos.super.the taste z also good.thank you shirms

      Reply
    66. Preethi

      November 02, 2018 at 2:49 pm

      Hi Sharmi, Tried the recipe. The murukku turned out to be soft. It was not crispy even after proper frying. Can you please let me know where I am going wrong.

      Reply
      • Sharmilee J

        November 05, 2018 at 9:56 am

        Was it fried completely, remove only when bubbles ceases.

        Reply
    67. Subi

      December 06, 2018 at 7:27 am

      Hi can I use idiyappam flour for this

      Reply
      • Sharmilee J

        January 03, 2019 at 10:25 am

        yes you can use but urad dal flour is a must.

        Reply
    68. Champa

      August 24, 2019 at 7:42 am

      Thank you Sharmi for saving my day today on Gokulashtami. I made Thenguzhal & usually take a few shortcuts since my time is divided between a job & 2 kids, but today I decided to follow the traditional method my mom uses; since it was too late to call her in India, I decided to browse for the perfect recipe online. Fortunately I picked yours to try & it turned out to be the right decision. Came out super crispy and I made both Thenguzhal and mullu murukku with the same flour mix. Both were excellent!

      Reply
    69. Revathy

      November 07, 2020 at 8:15 am

      Your 1 cup measures 240ml right?

      Reply
      • Sharmilee J

        November 14, 2020 at 6:08 pm

        Its 250ml

        Reply
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