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.
Servings12 Thenkuzhal Murukku
Ingredients
- 1 cup raw rice flour
- ¼ cup urad dal flour
- 1 and ½ 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, ¼ 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.
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