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.
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:Padhu Sankar
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
Yeilds: 30-35 murukkurs
Recipe Category: Snacks
Recipe Cuisine: South Indian
Author:Padhu Sankar
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.
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)
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.
i love these ones.. good demo..
ReplyDeletelovely Murukkus.. My all time favorite..
ReplyDeletebeautifully explained post padhu. perfectly made crispy murukkus.
ReplyDeleteNice and crunchy tea time snack..I can't ever stopping munching these whenever I make them.
ReplyDeletelooks great my hubbys favorite Indian snack but man can you end up eating a lot of it he he
ReplyDeleteCrispy and yummy,love this anytime..
ReplyDeleteFeel like munching some,yummy!
ReplyDeleteA crispy and lovely snack....
ReplyDeleteLovely snack..
ReplyDeleteMy favorite snack...Thanks
ReplyDeleteLove thenkuzhal...they look perfect..
ReplyDeleteyum...love this..
ReplyDeleteDear padhu
ReplyDeleteHow 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
Delicious thenkuzhal..
ReplyDeleteMmm ... looks really good! Thanks Padhu for sharing the recipe! Bookmarked it.
ReplyDeleteBTW, 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?
Murukku looks crispy, crunchy, yummy and tempting. I can have it anytime.
ReplyDeletePlease collect your award from my blog.
That looks soo crispy n delicious:-) Cant stop munching!!
ReplyDeleteCrispy snack, drooling here.
ReplyDeletelovely murukkulu !! so crisp and wonderful snack !!
ReplyDeleteNice murukku..would love to have one ....
ReplyDeleteMy fav muruku. Lovely and crisp.
ReplyDeleteI love these murukku but never tried...urs look crispy and thanx for the elaborate info...will try 2 make this..:)
ReplyDeletePlease collect your award from my blog ....
ReplyDeleteThey look so crispy and nice...loved the detailed description!
ReplyDeleteLooks crunchy and delsih..Homemade flour always make tastier murukku
ReplyDeletelovely muruku..excellent recipe..already following u..do visit my space as time permits..
ReplyDeleteI love this snack.
ReplyDeletegood instruction, i shall revert back to ur page when i dare enough to fry, but all i want now is murrukku!
ReplyDeleteMurukulu looks tempting and crispy snack .....
ReplyDeletefollowing u on google followers ......
Steamy! I absolutely love this Padhu.
ReplyDeletehey 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 :)
ReplyDeleteI always make ur recipes and enjoy them Me born and raised in Kerala and now in Thailand
ReplyDeletePadhu,you are doing a great job. Whenever I find time I read your recipes.Hats off for posting traditional recipes.
ReplyDeleteSagarika
hi
ReplyDeletecan i grind in mixie??
can i use raw rice flour bought from the shop?
ReplyDeletePrepare rice flour as mentioned above. You can try less quantity with store bought flour and see.
ReplyDeleteAnandhini - you can grind in mixie but will take a long time.
Hi padu, sorry but silly doubt wat if rice is soked for more than 2 hrs...... please let me know.
ReplyDeleteNo problem, if rice is soaked a little more than 2 hours but 2 hours is more than sufficient.
Deletewhat is the shelf life of the flour that we make? So that we can have it ready and use it when needed
ReplyDeleteIf you dry it properly and the flour is without moisture, it has a shelf life of around 3 months.
DeleteHi Pathu
ReplyDeleteWhich rice variety I have to use for making murukku
You can use any raw rice used for regular cooking.
ReplyDeleteMa'am will this thenguzal murukku be in white color or golden as my kid loves only the white ones.
ReplyDeleteNo it will not be white, it will be as shown in the picture (light brown).
DeleteAwesome murukku recipe... I prepared as per your recipe and out come was excellent
ReplyDeletePadhu my tenguzhal is bursting wat can I do please tell me
ReplyDeleteIf 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.
DeleteHi padhu,Thanks for the recipes, you make our day. Our wishes and prayers. Keep rocking...... Meenakshi Karthikeyan
ReplyDeleteHai paddy thank you for thenkulal recipe.it tastes crispy.BinduDhandapani
ReplyDelete