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 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.
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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 Video
Similar Recipes
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.
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.
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.
2.Mix this well first.
3.Add water little by little.
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.
5.Now make cylindrical portion with the dough as shown below to fit in the murukku press.
6.Now take your murukku press.
7.Grease it well with oil first.
8.Fill it up with the prepared cylindrical dough.
9.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.
11.Tuck in the edges so that it does not open out while frying in oil.
12.Repeat this in 2-3 ladles at a time.
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.
14.Let it fry in medium flame for few seconds then flip over using a ladle or murukku turner.
15.Cook till golden and bubbles reduce.
16.Remove the murukku.
17.Repeat to finish.
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.
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.
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
Thenkuzhal Murukku Recipe
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.
Ramya
Looks soo great 🙂 Advanced Deepavali wishes to you and family
jeyashrisuresh
crispy murukku,nice clicks and even i clicked pic in the same baskset like u. sandesh is looking awesome. waiting for the post
Angie's Recipes
They look like noodles… cute.
Nalini's Kitchen
Looks yummy and crispy.
Priya
Super crispy murukkus, awesome..
Srimathi
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.
Prathima Rao
These are awesomely tempting, crispy murukkus!!!
Prathima Rao
Prats Corner
Priya's Feast
Thenkuzhal luks so gud…Happy good
Priya's Feast
Thenkuzhal luks so good..happy diwali
priya ravi
looks so perfect.. love the golden color of murukku .. beautiful clicks 🙂
mamatha
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.
Torviewtoronto
fabulously done murukku looks wonderful
Kalyani's Platter
looks crunchy and delicious ….
Reshmi Mahesh
Too tempting yummy murukku..Lovely clicks too…
Happy diwali dear..
Reshmi
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…
Suhaina
wow…its the ultimate…perfectly done..love it with tea..wonderfully captured,..really admire ur skills.
Swapna
Lovely murukku and nice clicks too!
MyKitchen Flavors-BonAppetit!.
Wow!,this is beautifully done Murukku.Crispy and fabulously captured.Luv the recipe.
Prathibha
I love this murukku..nice diwali series going on…lazy me,not making anything at home..:(
RAKS KITCHEN
Superb murukus, nothing can beat the home made ones,lovely presentation!
Rekha shoban
perfect murukku…one murukku piece…nice presentation!
Tina
crispy murukku…
Shobha Kamath
Perfect Murukku and pics too! Happy Diwali to you and your family !
Jeannie
Mmmm….I love this! I hope to get some from my Indian office colleague this divali:D
Suma Gandlur
Perfect Thenkuzhal.
sangee vijay
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 ?
Sharmilee! :)
@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….
sangee vijay
ohhhh…thats ok…i don't want to miss the taste n also alter the recipe, will try to get butter…thank you sharmi 🙂
Nithya
Golden color crisp murukku looks just awesome and would like to have it with some pickle 🙂
TheYummyMorsel
Lovely crispy murukku! I so love it but don't have a murukku press!
Spandana
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.
shameema and shabana
They r soo perfect just finished making them the verdict is AWSOME we really enjoyed this murukku without going to india
M D
Crisp and perfect lookinf murukkus. My all time favorite!
Sharmilee! :)
@Spandana, Shameema : Thats great to hear and glad to know you all liked it 🙂
Poorni
excellent , tried it out & it came out very well.Thanks a lot for this wonderful recipe
Anonymous
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.
Sharmilee! :)
@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…:)
Ash
I have made this murukku now.Very nice and crispy.thanks for the recipe. keep up the good work.
mehek
iam going to try will letu know the results
Librarian
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?
Sharmilee! :)
@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.
Sarika Sawant
Yesterday i ate murukku at my friends place. I will definitely try this recipe. thanks
a2zindianrecipes
Deepa Steve
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
Nithya Lakshmi
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
Hema Latha
Mouth watering sharmi.My grand ma's foods reminded me again.Thanks for posting such delicious food sharmi.
Ramya Iyer
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?
SHARMILEE J
Yes you can use it..just roast it for a while sieve it once then use it…
viji
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
Viswanathan Venkatachalam
can i add oil instead of butter..thanks
SHARMILEE J
No no butter is a must to be added
Viswanathan Venkatachalam
ok thank you very much
Viswanathan Venkatachalam
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
SHARMILEE J
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
Rajan
Rice flour – what we have to use Parboiled or Raw rice flour?
SHARMILEE J
It is raw rice flour….
Ananthi Ananthi
very nice.
Ananthi Ananthi
very nice.
Chitra
Thanks for the recipe, enjoyed making it today for Diwali.
umapathy
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
SHARMILEE J
If the dough consistency is not correct it will break, it should be s soft and smooth dough to continuous lines….
umapathy
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
SHARMILEE J
May be not really sure uma as I have been using these measures mostly and have not experimented much….
Viji kannan
Hi sharmilee,
I made this Murukku today, it's was very crispy and little hard but very tasty… What makes harder?
SHARMILEE J
If the dough is too tight then it might turn hard
Raji Hari
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
Yashwini
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.
ramya
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 ?
SHARMILEE J
It is iron kadai got from Karaikudi
ramya
nice
Unknown
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.
Umamaheswari
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??
SHARMILEE J
I buy raw rice from a local store here…the brand doesnt matter here I guess
Sakthi
Tried this and it came out fine…
radhi shree
No need to roast urad dhal?
SHARMILEE J
No need
blessy rachel
Hi… Can I use roasted rice flour for this receipe or does this receipe call for rice flour before roasting?
SHARMILEE J
This is homemade roasted flour…
Barakath
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
Preethi
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.
Sharmilee J
Was it fried completely, remove only when bubbles ceases.
Subi
Hi can I use idiyappam flour for this
Sharmilee J
yes you can use but urad dal flour is a must.
Champa
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!
Revathy
Your 1 cup measures 240ml right?
Sharmilee J
Its 250ml