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 flour and also how to make murukku flour at home.
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 -2 tsp
or Cumin seeds -2 tsp
Asafoetida -1/2 tsp
Oil for deep frying murukkus
For murukku with sesame seed flavor, add sesame seeds and for jeera flavor, add jeera seeds. Do not add both together.
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 till slight golden brown.
Mix both, give it in the flour mill and grind it to a fine powder.
Sieve it 2 times and keep it ready.
Now your murukku flour is ready.
Mix murukku flour, cumin seeds, asafoetida, salt (mix salt in a little water) in a bowl. Heat oil (1/4 cup) and add to it. Mix well.
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)
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 in 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 till golden brown. Remove it and drain on a paper towel. (note-bubbling sound stops when the murukku is done- pic 3&4)
Repeat the process for the rest of the dough.
After it cools, store it in an air tight container.
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.
Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.com