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.
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
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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
Thnekuzhal 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.
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 [email protected]. 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.
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