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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
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Thenkuzhal Murukku
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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 dalĀ  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.

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Reader Interactions

Comments

  13. Ushnish Ghosh

    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. Ambreen

    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. Lakshmi Hariharan

    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 šŸ™‚

    Reply

    • Padhu Sankar

      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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