Sunday, June 12, 2011

Murukku-Thenkuzhal Murukku-How to prepare Murukku

My mother is an expert in making various snacks and I learn' t this recipe from her. Thenkuzhal is a tasty and crispy snack make from rice and urad dal flour. I have already posted a murukku recipe made using the wet grinder method. Today I am sharing with you Thenkuzhal murukku made with home made murukku mavu/flour and also how to make murukku flour at home with step wise pictures.

 Murukku-Thenkuzhal Murukku

Thenkuzhal Murukku

Thenkuzhal Murukku

 Prep Time : 10 mins (excluding murukku mavu preparation)
 Cook Time : 30 mins 
 Yeilds30-35 murukkurs
 Recipe CategorySnacks
 Recipe CuisineSouth Indian

   Ingredients needed

   Raw rice - 4 cups
   Urad dal -1 cup (whole white ones and not the split variety)
   Oil - 1/4 cup or Butter-50 grams
   White sesame seeds or Cumin seeds -2 tsp
   Asafoetida -1/2 tsp
   Oil for deep frying murukkus
   Salt needed


How to make murukku flour at home

Soak raw rice for 2 hours, wash it and dry it well in the sun or shade.

Fry Urad dal till you get a nice aroma or until slight golden brown.

Mix both, give it in the flour mill and grind it to a fine powder.

Sieve it twice and keep it ready.Now our murukku mavu/ flour is ready.


How to make murukku

Mix murukku flour, cumin seeds, asafoetida, salt (mix salt in a little water and add) in a bowl. Heat oil (1/4 cup) and add to it. Mix well.

How to make murukku

Add hot water little by little and prepare a soft firm dough. Knead well. The dough should not be too hard nor too soft.

Make murukku with the murukku machine using the plate with 3 round holes.

Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a ladle or small plate. (pic-2 above)

how to prepare Murukku

Heat oil and gently slide the squeezed out murukku into the oil.(To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot).

Turn the heat to medium and fry the murukkus both sides until golden brown. Remove it with a slotted ladle and drain on a paper towel (note - bubbling sound stops when the murukku is done- compare pic 3 and 4 above).

Repeat the process for the rest of the dough. After it cools, store it in an air tight container. It has a self life of 10-15 days.

Enjoy preparing this Thenkuzhal Murukku for this Diwali


Those who are trying it for the first time can half the ingredients mentioned above.

You can use either butter or oil for preparing the dough. I have used oil as I feel the murukku stays fresh for a longer period.

For murukku with sesame seed flavor, add sesame seeds and for cumin seed/jeera flavor, add jeera seeds. Do not add both together.

Meet you all again with more interesting recipes, until then it is bye from Padhu of


  1. lovely Murukkus.. My all time favorite..

  2. beautifully explained post padhu. perfectly made crispy murukkus.

  3. Nice and crunchy tea time snack..I can't ever stopping munching these whenever I make them.

  4. looks great my hubbys favorite Indian snack but man can you end up eating a lot of it he he

  5. Crispy and yummy,love this anytime..

  6. Feel like munching some,yummy!

  7. Love thenkuzhal...they look perfect..

  8. Dear padhu
    How are you? I am off blog these days and cant visit often. I like murku but cant make it. I can't try the ones available in the market because i am not sure if I will be able to break the murku or murku will break my teeth ( whatever is left ). I take note of adding the right quantity of oil in the mix.
    Let me see what all I have missed here .
    Have a nice day

  9. Mmm ... looks really good! Thanks Padhu for sharing the recipe! Bookmarked it.

    BTW, you've said to use whole white ones. I'm little confused as we only get either the whole black lentil or the split ones here. Can I use the split lentil?

  10. Murukku looks crispy, crunchy, yummy and tempting. I can have it anytime.
    Please collect your award from my blog.

  11. That looks soo crispy n delicious:-) Cant stop munching!!

  12. lovely murukkulu !! so crisp and wonderful snack !!

  13. Nice murukku..would love to have one ....

  14. My fav muruku. Lovely and crisp.

  15. I love these murukku but never tried...urs look crispy and thanx for the elaborate info...will try 2 make this..:)

  16. Please collect your award from my blog ....

  17. They look so crispy and nice...loved the detailed description!

  18. Looks crunchy and delsih..Homemade flour always make tastier murukku

  19. lovely muruku..excellent recipe..already following visit my space as time permits..

  20. good instruction, i shall revert back to ur page when i dare enough to fry, but all i want now is murrukku!

  21. Murukulu looks tempting and crispy snack .....
    following u on google followers ......

  22. Steamy! I absolutely love this Padhu.

  23. hey Padhu, your blog posts are excellent.. I tried your tenkuzhal and 7 cup cake yesterday for diwali sweets and they turned out to be really good. I have only heard of okkarai as my maternal grandma is from thirunelveli.. Now I get a chance to try it.. Please do continue posting traditional recipes which are dangerously lost in our generation :)

  24. I always make ur recipes and enjoy them Me born and raised in Kerala and now in Thailand

  25. Padhu,you are doing a great job. Whenever I find time I read your recipes.Hats off for posting traditional recipes.

  26. can i use raw rice flour bought from the shop?

  27. Prepare rice flour as mentioned above. You can try less quantity with store bought flour and see.
    Anandhini - you can grind in mixie but will take a long time.

  28. Hi padu, sorry but silly doubt wat if rice is soked for more than 2 hrs...... please let me know.

    1. No problem, if rice is soaked a little more than 2 hours but 2 hours is more than sufficient.


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