Thenkuzhal recipe, 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 flavorful and crisp snack. I still remember my childhood days, when my mom makes this one week before Diwali festival. F
rom that time the festive mood starts. 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.
Eagerly wait, when my mom will finish making murukku? and make this 'aravekkaadu murukku' - which means half cooked murukkus 😋.
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. If we roast, 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.
FAQs
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 color. 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.
Related posts
Recipe card
Thenkuzhal recipe - Thenkuzhal murukku
Ingredients
- 2 cups Rice flour Idiyappam flour
- ¼ cup Urad dal flour
- 3 tablespoon Butter + Oil
- ¼ teaspoon Asafoetida
- 1.5 teaspoon Cumin seeds or sesame seeds
- Salt
- Oil - For deep frying
Instructions
- Mix rice flour, urad al flour, butter (melted), oil, asafoetida, cumin seeds, salt well firstly.
- Then add water little by little 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 firstly 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.
Stepwise photos
1. Mix rice flour, urad al flour, butter (melted), oil, asafoetida, cumin seeds, salt firstly and then add water to make a non sticky dough with no cracks.
2. 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.
3. 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.
4. 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 then KHUZHAL ?
Radhika says
Makes me nostalgic. Love the aravekkadu murukku. All these days thought I was the one to keep loving it. Nice clicks Raji.
SK says
Yes, I felt so nostalgic reading that... Even I thought only my mom used to make it.. So silly... Its a cultural thing looks like. So nice!
Sharmilee! :) says
I made this 2 days back still craving for some..looks so good. Feel like grabbing it from the screen...crispy and perfect
Aruna Manikandan says
looks perfect raji...
jeyashrisuresh says
i remember my childhood days my mom makes this every fortnight and we all love the bothe half cooked and crispy murukkus. nicely done and clicked.Useful tips for beginners
Premalatha Aravindhan says
Recipe is too Gud and it turned Out perfect...Lovely lovely clicks...
Tina says
Ohhhh soooo beautiful nd lovely clicks...Perfect tea time snack.Crunchy munchy.
priya ravi says
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
Prathibha says
I thought u had already posted this recipe....i love these murukku very much..looks perfect
Amy says
wow!!looks perfect!!
Rekha shoban says
never tried murukku...want to try but im really afraid...but cing urs this is very simple. murukku looks perfect!second pic looks superb!!
Sarah says
my absolute favourite! thanks for the recipe!
Jay says
Mmmm...so amazingly tasty recipe...sounds great..;)
Tasty Appetite
Priya says
My fav thenkuzhal, looks super crispy and addictive..
Chitra says
Have to do next week .Nice , tempting clicks.Drooling !!
Prathima Rao says
Crispy & just too tempting!!! Pass me some ppppleeeaasseee!!!
Prathima Rao
Prats Corner
Sush says
we make this on Ganesh chaturthi. Lovely clicks.
Ms.Chitchat says
Lovely clicks makes me crave for some right now:):)
S.Menaga says
சூப்பர்ர்ர்ர்ர்ர்ர்ர்ர்ர் தேன்குழல்.....இனிதான் செய்ய ஆரம்பிக்கனும்..இப்பவே செய்து சாப்பிடனும்போல் இருக்கு!!
Archana says
wow these sure look delicious.
Bookmarked.
I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.
ANU says
wow! perfect and very inviting! Crunch crunch!
If you want you can link this recipe to my Diwali Event!
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RAKS KITCHEN says
Hi Akila,
I saw murukku press in Mustafa day before sterday...If not its there in Jyothi stores too..
Anu says
looks perfect raji, its true everyone's favorite recipe
Hamaree Rasoi says
Murrukus look simply delicious and crunchy.
Excellent preparation.
Deepa
Hamaree Rasoi
Anonymous says
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.
Sayantani says
so well made. wish could have done it the same way like you
Laavanya says
Raks. . that araivekkadu murukku was my favorite.. oily but chewy and so good.. my paati always made that. I also make thenkuzhal regularly for Deepavali.
R says
looks so crunch and tasty.
MyKitchen Flavors-BonAppetit!. says
Superbly done thenkuzhal.Luks crisp and crunchy.Seems like U r celebrating Diwali daily.
Uma says
Superb...Crystal clear pictures and explanation. I going to forward your recipes to all my friends who are asking diwali recipes. 🙂
Cheers,
Uma
divya says
love it dear! and looks awesome too!
Smitha says
this is perfect murukku....I am making this too to Diwali! 🙂
Priya's Feast says
Good to see ur palagaram recipes...I am really tempted to try them...
Gayathri NG says
Crispy & flavourful snack...perfect colour nice clicks...
Happy Cook / Finla says
I want you to parcel a huge pack of this to me. if I was living in S'pore every time you posted something i would run to your place to get my share 🙂
Sushma Mallya says
wow Raji looks mouthwatering ..yummy:)
San says
Thenkuzhal muruku is truly eye catchy. I can munch it at any time raji. You have made it so perfect.
Poornima Nair says
Love this snack, looks perfect!
Pavithra says
Raji murukku, sweets whatever you did parcel me some ..ore diwali kalai kattiduchu 🙂 The thenkuzhal looks perfect.
Anonymous says
Lovely simple click yet very inviting! Thenkuzhal is such a simple recipe yet so perfect as a kids snack!
Shobha
Kalpana Sareesh says
too good ..
FoodEpix says
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Nithya says
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
kalai chelvan says
thanks for guidances
kalai chelvan says
my wife does not know the preparation of murukku. but she knows and learns from the guidances thanking you.
Dino Sarma says
I used the same recipe for mullu murukku. It came out really well.
Raji Ravi says
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??????????
RAKS KITCHEN says
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...
sathu says
NICE ONE. JUST DID THIS. PERFECT. PREVIOUSLY I USED TO PUT PAYATHHUM MAAVU ALS0 . JUST TRIED THIS ONE CAME OUT GUD.
Nandini says
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!
Unknown says
Tried it today, came out well and crispy! Thanks..
Revathi says
Made it today for my son. Nalllaaaa vandhuchu - thanks
Tharshi says
வறுத்த உழுத்த ம்மா வா பச்சை மாவா
Raks anand says
Pachhai maavu is okay.
renuka vasudevan says
The thenkuzal breaks while I pressed it and also breaks while cooking. What am I missing here raks.?
Raks anand says
If flour is coarse or too much fat - butter or oil in the dough is the reason
Unknown says
Hi, I made this today but I think I did not add enough salt. the thenkuzhal is tastes very bland. Is there anything I can do to fix it?
Raks anand says
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.
Revaboju Pwr says
Can i try this recipe using healtg mix...if yes is urad dal necessary
Raks anand says
I dont think u need urad dal.
Vijaya Janane Aravindan says
Hi raji,
I dont understand butter+oil proportion . both equal proportion ? (1.5tbsp and 1.5tbsp? )
I didnt get the part.
Raks anand says
Yes correct 🙂
Unknown says
Is peanut oil good for making this?
Unknown says
Which oil to use for frying? Is Kadalai ennai better ? Peanut oil
Raks anand says
Yes you can use.
Anonymous says
Can we add chilli powder to this? Thanks
gkm says
Tried this for Gokulashtami. Came out well. Thanks
sindhuja says
Hi mam,
1 cup is 200gm or 250gm??
Samantha Srinivasan says
The murukku came out very well.. thanks a lot..
Raks Kitchen says
Thank you 🙂
shree says
Can you share the manoharam measurement for the above thenguzhal quantity and step by step procedure. Thanks
prathi says
can we add pottukkadalai flour along with rice flour and urad dal flour. tell me the proportion please
Raks Anand says
Yes, Just a tablespoon for this recipe.
Raks Kitchen says
I have not tried manoharam actually. Will sure try and post within this Diwali
Unknown says
What is the measurement of rice and urad dal if i have to grind in mill.
Please give me cup or gram measurements if possible
Unknown says
What is the measurement if I want to grind in mill .
For raw rice 1 kg how much urad dal ?
Sridevi Chakaravarthi says
Looks yummy Raji. Where you bought the murukku press. Please reply
Raks Anand says
I bought in Kumbakonam, in a temple street shop.
Tharuna says
Perfect Murukku just like my grandma’s. Thanks so much!
Raks Anand says
Thanks a lot 🙂
Lav says
Came out really well, very simple but detailed recipe, thank you!
Happy Deepavali
Raks Anand says
Thank you for your feedback 🙂