Thenkuzhal Murukku, a light crispy murukku/chakli prepared during South Indian festival, especially for Diwali and Krishna Jayanthi. The traditional method of making murukku takes a lot of time, so made it easy using the idiyappam flour. I will share the traditional method some other time. As Diwali is nearing wanted to share this Thenkuzhal Murukku recipe with you all.
This recipe calls for rice flour and urad flour as main ingredients. While using urad flour, you have to dry roast it till a nice aroma comes. Do not let the color change. If you let the color change then the final murukku will be in dark color. If you don’t have urad flour, use whole white urad dal. Take a cup of urad dal dry roast it till a nice aroma comes, also do not let the color change. Cool it completely. Grind it to a fine powder using a mixer. Sieve it and keep it. Use this powder for any recipe that calls for urad dal flour.
I made this as a simple salt murukku. If you want it spicy, you can either add chili powder or pepper powder according to your taste. This murukku will be light in color as shown above. Also, the color of murukku depends on how long you roast the urad dal. If you break murukku and see there should be a cavity in the center as shown in below pic then it is a perfect murukku.
I have already posted how to make Pottukadalai Murukku using rice and roasted gram flour. Now let us see how to prepare this murukku.
Enjoy the video of Thenkuzhal Murukku. Subscribe for more videos.
- 1 Cup Rice flour Idiyappam flour
- 2 tbsp Urad Dal flour
- 1 tsp Sesame seed/Ellu white/black or cumin seeds
- 1/2 tsp Hing
- 1 tbsp Butter
- salt to taste
- oil to deep fry
- Dry roast urad dal flour until nice aroma comes. Do not let the color change. In a wide bowl add rice flour, roasted urad dal flour, hing, sesame seeds, salt to taste, heat the butter and add. Mix thoroughly and crumble everything well. Then add water little by little.
- Bring it to chapati dough consistency. It should neither be too stiff nor too soft. Murukku press shown here is used for making Thenkuzhal. Take a small portion of dough and make to the ball.
- Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 zip locks ready by applying oil on it. Now press the murukku batter on zip locks in a circular motion. Do not press the dough in one place. One and a half to 2 rounds is enough as shown in the picture. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not over crowd.
- Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with remaining murukku batter. Let it cool and store it in an airtight container.
- Use any good brand rice flour.
- Roast urad dhal powder till a nice aroma. Do not let the color change. If it turns color then you will get dark color murukku.
- Always cook murukku in medium-low flame to evenly cook.
- Instead of sesame seeds, you can use jeera.
- Gently drop the murukku into oil, or else oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
You may also be interested in Kara Sev, Kara Boondi, Butter Murukku, Plain Sev, Ribbon Pakoda.
Crispy and crunchy Thenkuzhal Murukku is ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply