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Murukku-Thenkuzhal Murukku-How to prepare Murukku

June 12, 2011 by PadhuSankar 54 Comments

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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
3.75 from 4 votes
Thenkuzhal Murukku
Print
Thenkuzhal Murukku
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Thenkuzhal is a tasty and crispy snack make from rice and urad dal flour. In this post I am sharing with you Thenkuzhal murukku made with home made murukku mavu/flour and also how to make murukku flour at home.

Course: Snacks
Cuisine: South Indian
Keyword: Murukku, Thenkuzhal
Author: PadhuSankar
Ingredients
For Homemade Murukku Flour (murukku mavu preparation)
  • 4 cups Raw Rice
  • 1 cup Urad dal (whole skinned urad dal)
For Making Murukku
  • Murukku flour
  • 7 tbsp Butter
  • 2 tsp White sesame seeds or cumin seeds
  • 1/2 tsp Asafoetida/hing (flat)
  • Salt needed
  • Oil for deep frying
Instructions
Preparations for making homemade Murukku flour
  1. Wash and soak raw rice for 2 hours.

  2. Drain the water, spread it on a cloth and dry it completely in the shade.

  3. Fry urad dal slightly until hot to touch.

  4. Once the rice dries well, mix urad dal with it and get it ground to a fine powder in a flour mill or rice mill.

  5. Sieve it and keep it ready.

  6. Our Homemade murukku flour or thenkuzhal murukku mavu is ready.

How to make Murukku
  1. We are going to use all the murukku mavu.

  2. Mix salt and asafoetida/hing in a little water and keep it ready.

  3. In a wide plate or bowl, add murukku flour, cumin seeds, butter and mix it well with your finger tips.

  4. Then add the salt + hing water and mix it well. (do not add the sediments in the salt + hing water)

  5. Add water little by little and prepare a soft firm dough.

  6. Knead well. The dough should not be too hard nor too soft. Taste the dough to check for salt. If needed mix it with little water and add. Knead again.

  7. Grease the murukku maker with oil. Use the disc with 3 round holes.

  8. Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a greased ladle or greased small plate.

Making of Murukku
  1. Heat oil in a kadai for deep frying.

  2. 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 enough to fry the murukkus.

  3. Reduce the heat to medium.

  4. Gently slide 3-4 squeezed out murukkus into the oil. You can also squeeze the murukku directly into the oil, if you have experience.

  5. Do not disturb for the first few seconds. Then flip it over and fry the murukkus both sides until golden brown. You will hear a sizzling sound which indicates the murukku is getting cooked.

  6. Once the bubbling or the sizzling sound stops, the murukku is done.

  7. Remove it with a slotted ladle and drain on a paper towel or colander.

  8. Repeat the process for the rest of the dough.

Storage and Shelf life
  1. After it cools, store it in an air tight container. It has a self life of 10-15 days.

Recipe Video

Recipe Notes

Note-

Those who are trying it for the first time can half the ingredients and use only half of the total murukku mavu.

You can use either butter or oil for preparing the dough. If using oil, heat the oil and add the the murukku flour. The measurement for the oil is the same as butter.

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

Preparation

How to make murukku flour at home

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

Fry urad dal  slightly until hot to touch.

Once the rice dries well, mix both rice and urad dal and get it ground to a fine powder in a flour mill or rice mill.

Sieve it and keep it ready. Our homemade murukku mavu/thenkuzhal murukku flour is ready.

Method

How to make murukku

We are going to use all the murukku flour, we got it ground in the flour mill.

Mix salt and asafoedita/hing in a little water and keep it ready.

In a wide plate or bowl, add murukku flour, cumin seeds, butter and mix it well with your finger tips first.

Then add the salt + hing water and mix it well. (do not add the sediments in the salt + hing water).

How to make murukku

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

Grease the murukku maker with oil. Use the disc with 3 round holes.

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

how to prepare Murukku

Making of Murukku

Heat enough oil in a kadai. 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 enough to fry the murukkus.

Reduce the heat to medium.

Gently slide 3-4 squeezed out murukkus (depending on the quantity of oil) into the oil.

Do not disturb for the first few seconds. Then flip it over. Fry both sides until it turns golden brown.

You will get a sizzling or bubbling sound, which indicates the murukku is getting cooked.

Once the bubbling sound stops, it indicates that the murukku is done. (compare pic 3 and 4 above).

Remove it with a slotted ladle and drain on a paper towel or colander.

Repeat the same process for the rest of the dough.

Storage and Shelf life – Once 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 including the ground murukku mavu. Take only half the quantity of the total ground murukku mavu and half the ingredients also.

You can use either butter or oil for preparing the dough. If using oil, heat it and add to the murukku flour. The measurement is the same as butter.

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

Related posts:

Idly Milagai Podi
Capsicum Gravy for Rice,Chapati-Capsicum Masala Curry Recipe
Rasam recipes-South Indian rasam recipes-Rasam varieties
Parupu Rasam

Filed Under: Diwali Snacks, Festival Recipes, Snacks, Uncategorized Tagged With: Murukku-Chakli, Rice flour, Uncategorized




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Reader Interactions

Comments

  1. Kalpana Sareesh

    June 12, 2011 at 4:35 pm

    i love these ones.. good demo..

    Reply
  2. Laxmi

    June 12, 2011 at 5:22 pm

    lovely Murukkus.. My all time favorite..

    Reply
  3. Sayantani

    June 12, 2011 at 6:11 pm

    beautifully explained post padhu. perfectly made crispy murukkus.

    Reply
  4. Raji

    June 12, 2011 at 6:31 pm

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

    Reply
  5. Rebecca from Chow and Chatter

    June 12, 2011 at 8:35 pm

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

    Reply
  6. Suja

    June 12, 2011 at 9:20 pm

    Crispy and yummy,love this anytime..

    Reply
  7. divya

    June 12, 2011 at 11:47 pm

    Feel like munching some,yummy!

    Reply
  8. Reshmi Mahesh

    June 13, 2011 at 2:33 am

    A crispy and lovely snack….

    Reply
  9. Nitha

    June 13, 2011 at 2:43 am

    Lovely snack..

    Reply
  10. GEETHA ACHAL

    June 13, 2011 at 3:20 am

    My favorite snack…Thanks

    Reply
  11. kaveri

    June 13, 2011 at 4:40 am

    Love thenkuzhal…they look perfect..

    Reply
  12. Priti

    June 13, 2011 at 6:06 am

    yum…love this..

    Reply
  13. Ushnish Ghosh

    June 13, 2011 at 6:09 am

    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
  14. Gayathri Kumar

    June 13, 2011 at 10:07 am

    Delicious thenkuzhal..

    Reply
  15. Ambreen

    June 13, 2011 at 10:38 am

    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
  16. Babli

    June 13, 2011 at 10:40 am

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

    Reply
  17. Ramya

    June 13, 2011 at 1:28 pm

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

    Reply
  18. Prathima Shivraj

    June 13, 2011 at 1:33 pm

    Crispy snack, drooling here.

    Reply
  19. SravsCulinaryConcepts

    June 13, 2011 at 1:38 pm

    lovely murukkulu !! so crisp and wonderful snack !!

    Reply
  20. SavithaRaj's Spice Land

    June 13, 2011 at 7:50 pm

    Nice murukku..would love to have one ….

    Reply
  21. Zareena

    June 14, 2011 at 2:39 pm

    My fav muruku. Lovely and crisp.

    Reply
  22. Mugdha

    June 14, 2011 at 7:30 pm

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

    Reply
  23. Kalyani

    June 14, 2011 at 7:50 pm

    Please collect your award from my blog ….

    Reply
  24. Sushma Mallya

    June 14, 2011 at 8:56 pm

    They look so crispy and nice…loved the detailed description!

    Reply
  25. Ramya

    June 14, 2011 at 11:53 pm

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

    Reply
  26. Sobha Shyam

    June 15, 2011 at 3:40 am

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

    Reply
  27. Shilpi Bose

    June 15, 2011 at 7:00 am

    I love this snack.

    Reply
  28. Ananda Rajashekar

    June 15, 2011 at 6:37 pm

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

    Reply
  29. Kalyani

    June 16, 2011 at 2:42 pm

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

    Reply
  30. Madhu

    June 16, 2011 at 3:13 pm

    Steamy! I absolutely love this Padhu.

    Reply
  31. Lakshmi Hariharan

    November 13, 2012 at 1:32 pm

    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
  32. pradeep shah

    August 10, 2013 at 11:20 pm

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

    Reply
  33. sagarika

    February 4, 2014 at 12:11 pm

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

    Reply
  34. Anandhini Iyappan

    October 10, 2014 at 10:11 am

    hi
    can i grind in mixie??

    Reply
  35. Madhu Srinivasan

    October 21, 2014 at 12:23 pm

    can i use raw rice flour bought from the shop?

    Reply
  36. Padhu Sankar

    October 22, 2014 at 6:35 am

    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.

    Reply
  37. Priya

    November 4, 2015 at 6:08 pm

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

    Reply
    • Padhu Sankar

      November 5, 2015 at 8:40 am

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

      Reply
  38. Esther

    June 28, 2016 at 7:27 am

    what is the shelf life of the flour that we make? So that we can have it ready and use it when needed

    Reply
    • Padhu Sankar

      June 28, 2016 at 3:04 pm

      If you dry it properly and the flour is without moisture, it has a shelf life of around 3 months.

      Reply
  39. Renuka Sridharan

    August 18, 2016 at 3:34 am

    Hi Pathu
    Which rice variety I have to use for making murukku

    Reply
  40. Padhu Sankar

    August 18, 2016 at 2:17 pm

    You can use any raw rice used for regular cooking.

    Reply
  41. Unknown

    August 22, 2016 at 11:06 am

    Ma'am will this thenguzal murukku be in white color or golden as my kid loves only the white ones.

    Reply
    • Padhu Sankar

      August 23, 2016 at 4:31 am

      No it will not be white, it will be as shown in the picture (light brown).

      Reply
  42. Uma kalyani Ramachandran

    August 25, 2016 at 7:21 pm

    Awesome murukku recipe… I prepared as per your recipe and out come was excellent

    Reply
  43. Ranjini Anand

    October 27, 2016 at 10:02 am

    Padhu my tenguzhal is bursting wat can I do please tell me

    Reply
    • Padhu Sankar

      October 27, 2016 at 2:10 pm

      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
  44. karthikeyan

    August 14, 2017 at 10:12 am

    Hi padhu,Thanks for the recipes, you make our day. Our wishes and prayers. Keep rocking…… Meenakshi Karthikeyan

    Reply
  45. Unknown

    July 2, 2018 at 1:33 pm

    Hai paddy thank you for thenkulal recipe.it tastes crispy.BinduDhandapani

    Reply
  46. Raji

    August 9, 2020 at 3:09 am

    Hi Ma’am. If i want to use store bought flour, can you pls tell me what to mux and in what proportion?

    Reply
    • PadhuSankar

      August 18, 2020 at 5:01 am

      I have a murukku recipe using store bought rice flour.
      https://www.padhuskitchen.com/2015/08/pottukadalai-murukku-rice-flour-chakli.html

      Reply
  47. Maheswari K

    August 24, 2020 at 12:51 pm

    5 stars
    I tried this and came out very well. Thank you Mam

    Reply
  48. Neraja

    November 11, 2020 at 12:43 am

    Hi, I’m planning to make this for Diwali. Can I make the rice flour with Sona masoori rice?

    Reply
    • PadhuSankar

      November 11, 2020 at 8:07 am

      You can but you have to prepare the rice as it is mentioned.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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