Raks Kitchen

X

Subscribe
to my

Follow me on Instagram

Follow me on Twitter

Follow me on Facebook

Home » SNACKS » Thenkuzhal murukku recipe, how to make thenkuzhal murukku

Thenkuzhal murukku recipe, how to make thenkuzhal murukku

by 75 Comments

Thenkuzhal-murukku-recipe

Thenkuzhal recipe – Thenkuzhal murukku preparation with step by step photo, video. The authentic recipe, made in bulk for Diwali and gokulashtami festivals.

Thenkuzhal murukku will be the main diwali snack in our households. My mom as well as MIL both make this in large numbers and store in large tins. It is very flavourful and crisp snack. I still remember my childhood days, when my mom makes this one week before diwali. From that time the festive mood will start.  We just call it thengozhal, murukku is just a keyword here😁

As kids, which part excites us more is while making this murukku, the last batch my mom takes out when it is half-done. That murukku will be so white and soft. Though she will give only one each that way, we love it very much and wait when my mom will finish making murukku and make this ‘aravekkaadu murukku’ – which means half cooked murukkus 😋.

thenkuzhal murukku

Even my MIL does the same and now too Vj loves it, so I make sure I reserve one for him and one for myself. Unlike Kai murukku, we don’t roast urad dal that golden. We will always do it very slightly for this thenkuzhal. The recipe is more common. All of us do the same way. But here is my recipe anyways.

Before jumping into the recipe, some commonly asked questions.

Why does murukku break?

Coarse flour, not enough water, too much fat content.
Main reason murukku breaks while squeezing or in oil is because the rice flour (or sometimes, urad dal flour) is too coarse. Make sure to use fine rice flour. Also don’t forget to sieve your flours, especially urad dal flour if you are making at home.
If it’s not enough water, you can know it as it will be hard to squeeze, so add little more water. to bind together.
If you think you have added too much butter or oil to the dough, sprinkle little more flour.

How to make whitish thenkuzhal murukku?

Colour of murukku mainly depends on the rice variety we use. I use idiyappam flour and it gives best white murukku. You can use a good quality raw rice if you want to prepare homemade rice flour.
Using butter also gives whitish murukku than ghee.
Do not roast the flour/ urad dal until it changes colour. Just heating it until dry is fine (if roasting)

Why does thenkuzhal murukku turns hard?

If it is not cooked properly inside, the next day, murukku turns hard. So make sure to cook thoroughly. Cook for longer time in medium to low flame, towards the end gives crispy result.

Why murukku dissolves in oil?

Too much oil or butter and not enough water content in the dough.

thenkuzhal murukku
Print Pin
0 from 0 votes

Thenkuzhal recipe – Thenkuzhal murukku

Thenkuzhal recipe – Thenkuzhal murukku preparation with step by step photo, video. The authentic recipe, made in bulk for Diwali and gokulashtami festivals.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 20
Cup measurements

Ingredients

  • Rice flour/ Idiyappam flour – 2 cups
  • Urad dal flour – 1/4 cup
  • Butter + Oil – 3 tbsp
  • Asafoetida – 1/4 tsp
  • Cumin seeds or sesame seeds – 1 & 1/2 tsp
  • Salt and water – As needed
  • Oil – For deep frying

Instructions

  • First, mix rice flour, urad al flour, butter (melted),oil, asafoetida, cumin seeds, salt well and then add water to make a non sticky dough with no cracks.
  • Heat oil in kadai side by side, enough to deep fry the murukkus. Fill the murukku press with this dough with murukku hole plate.
  • I always grease some ladles and make murukku first in that then drop them in oil. This way we can make decent shapes also our hands wont feel the heat.
  • Test if the oil is hot by adding a very tiny pinch of dough to oil. invert the murukku in the ladle gently to oil.
  • Deep fry in medium flame.
  • Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour.
  • Drain in paper towel and cool down completely before storing them in airtight containers.

Video

Notes

  • Make sure you keep the dough covered throughout to avoid drying of the dough.
  • Even if you want to make in large numbers, do it in batches.
  • If you make more dough and keep for while you make murukku, the last batches tend to get fried in deep golden colour,so colour may be different.
  • Make sure the rice flour you use is fine in texture. Otherwise the murukku will break. Even if the urad dal powder is coarse, the murukku will break.
  • For this murukku my mom says its not necessary to fry urad dal / urad dal flour. They just give rice and urad dal to the mill and get it ground and make murukku. So if you get ready-made urad dal flour at stores, you can use it as such too. I used store bought urad dal flour.
  • If you add more urad dal powder, then colour will vary. Also takes long time to cook and crispiness also reduces. But only if you add very much more than the mentioned ratio. Approximation works.
  • Butter give whiter colour and crisp texture(mom&MIL says so)
  • Make sure you deep fry in enough oil,otherwise the murukku,if touches the bottom of the pan will lead to uneven browning.
  • After few batches, you may want to top up more oil for frying, as it gets absorbed.

How to make thenkuzhal murukku method:

  • First, mix rice flour, urad al flour, butter (melted),oil, asafoetida, jeera,salt well and then add water to make a non sticky dough with no cracks.
step1
  • Heat oil in kadai side by side, enough to deep fry the murukkus. Fill the murukku press with this dough with murukku hole plate. I always grease some ladles and make murukku first in that then drop them in oil. This way we can make decent shapes also our hands wont feel the heat. Deep fry in medium flame.
step2
  • Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour. Drain in paper towel and cool down completely before storing them in airtight containers.
step3

This will be tasting great for weeks, you can enjoy for so many days when stored in airtight containers. The middle inside of the murukku has hole,which makes it light and crispy. Maybe that’s why they named as thenKHUZHAL ?

thenkuzhal-diwali-snacks

Reader Interactions

Comments

  8. priya ravi

    I just planned to prepare this week..Usually my mother in law prepares the dough and i help her with the rest.. this time its all me and ur instructions have relaxed me.. 🙂 Murukku looks very crunchy and love the first click

    Reply

  19. S.Menaga

    சூப்பர்ர்ர்ர்ர்ர்ர்ர்ர்ர் தேன்குழல்…..இனிதான் செய்ய ஆரம்பிக்கனும்..இப்பவே செய்து சாப்பிடனும்போல் இருக்கு!!

    Reply

  25. Anonymous

    Hi,

    Lovely write up on good old murukku. I liked the detailed notes on each of the problem areas, and your hints. Very well written and well photographed.

    Thanks.

    Reply

  30. Uma

    Superb…Crystal clear pictures and explanation. I going to forward your recipes to all my friends who are asking diwali recipes. 🙂

    Cheers,
    Uma

    Reply

  43. Nithya

    hi Raks,

    I tried the mullu muruku instead of thenkuzal. But i taken only the measurement you given. The muruku came out amazing. My hubby surprised and appreciated.. Credits to you :). Thanks a lot. keeps on rocking

    Reply

  47. Raji Ravi

    HEY RAJI CAN U JUST TELL ME HOW MANY THENKUZHAL WILL COME IN YR MEASUREMENT… AND ALSO I NEED TO PREPARE 25 ..TELL ME THE PROPORTION OFRICE FLOUR AND URAD FLOUR??????????

    Reply

  48. RAKS KITCHEN

    This one gives around 18-20 murukku. So 3 cups rice flour and urad dal flour 1/4 cup + 1/8 cup. You will get 30 murukkus.
    If you have a cup that measures 1/4 cup, half of it will be 1/8 cup…

    Reply

  50. Nandini

    Hi !
    I tried this today and it came out good. Thank you for sharing the recipe and your wonderful step by step pictures make it so much easier!
    You have a wonderful blog , thanks for all your hard work, it is greatly appreciated!

    Reply

  58. Raks anand

    you can try making manoharam. Make jaggery syrup until you are able to form a hard ball (Hard ball consistency) and add broken pieces of thenkuzhal to it, roll it like pori urundai.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *