Padhuskitchen


Murukku-Thenkuzhal Murukku-How to prepare Murukku

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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 
 Yeilds: 30-35 murukkurs
 Recipe Category: Snacks
 Recipe Cuisine: South Indian
 Author:

   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

Preparation

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.

Method

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

Note-

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 Padhuskitchen.com.

Reader Interactions

Comments

  13. 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

    Reply

  15. 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?

    Reply

  31. 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 🙂

    Reply

    • If you had used homemade rice flour, it should be dried well in shade. It happened once to my mother when she did murukku with slightly damp rice flour. Secondly, you must mix the salt well.

      Reply

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