Thenkuzhal murukku a popular crispy snack that you can make for Diwali.Thenkuzhal murukku recipe with step by step pictures.
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.
Other recipes
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Mullu Murukku
Thattai
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Thenkuzhal murukku recipe
Ingredients
- 2 cups raw rice
- 1/2 cup urad dal
- 1 and 1/2 tbsp butter
- a generous pinch hing
- 1 tsp jeera
- water as required
- salt to taste
- oil to deep fry
Instructions
- Add rice flour, urad dhal flour, jeera,salt and butter in a bowl and mix well. Boil water, when it starts to boil switch off.Add water little by little.
- Mix well and bring everything together to form a soft dough.First I used a laddle then mixed well with hands to bring it to a soft dough.Now make cylindrical portion with the dough as shown below to fit in the murukku press.
- Grease the murukku press and fill it up the prepared cylindrical dough.Grease a laddle with oil and keep it ready. Now press slowly 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.Just give a tap the murukku will fall off into oil or just slide it.
- Make sure it gets cooked evenly on both sides, turn over accordingly.Take it out when the color is golden brown on both the sides.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 of murukku is very crispy and stays so longer, am sure you cant stop with one.
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 dal 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.
Method:
- Add rice flour, urad dhal flour, jeera,salt and butter in a bowl and mix well. Boil water, when it starts to boil switch off.Add water little by little.
- Mix well and bring everything together to form a soft dough.First I used a laddle then mixed well with hands to bring it to a soft dough.Now make cylindrical portion with the dough as shown below to fit in the murukku press.
- Grease the murukku press and fill it up the prepared cylindrical dough.Grease a laddle with oil and keep it ready. Now press slowly 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.Just give a tap the murukku will fall off into oil or just slide it.
- Make sure it gets cooked evenly on both sides, turn over accordingly.Take it out when the color is golden brown on both the sides.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 of 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.
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
Hari Chandana
Perfect and tempting murukku.. looks delicious !!
Indian Cuisine
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…
Vardhini
Love this murukku. I made some last month.
Vardhini
Event: Halloween Fiesta
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