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Thenkuzhal Murukku

Thenkuzhal Murukku is a tasty, crunchy snack made with grind rice, urad dal and butter. Thenkuzhal Murukku is a popular day to day snack in South India and prominently made at homes during Diwali.
Prep Time2 hours 10 minutes
Cook Time30 minutes
Total Time2 hours 40 minutes
Servings12 Thenkuzhal Murukku
AuthorSharmilee J

Ingredients

  • 2 cups raw rice flour
  • 1/2 cup urad dal flour
  • 1 and 1/2 tablespoon butter
  • a generous pinch hing
  • 1 teaspoon jeera
  • water
  • 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 ladle 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 ladle 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 ladle 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 ladle 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. Enjoy Thenkuzhal Murukku!

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 teaspoon of sesame seeds while mixing.
  • Add oil after few batches as oil will get absorbed and will get reduced.
Nutrition Facts
Thenkuzhal Murukku
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.
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