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    Home » Recipes » Snacks

    Thenkuzhal murukku recipe, how to make thenkuzhal

    October 17, 2011 by Raks Anand 77 Comments / Jump to Recipe

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

    Thenkuzhal-murukku-recipe
    Thenkuzhal

    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.

    Jump to:
    • FAQs
    • Related posts
    • Recipe card
    • Stepwise photos

    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 😋.

    thenkuzhal murukku
    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. 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

    • Murukku recipes, Diwali Murukku recipe
    • Rasam powder recipe (Homemade rasam powder/ Podi)
    • Butter murukku recipe | Easy Diwali snacks
    • Magizhampoo murukku, Magizhampoo thenkuzhal recipe
    • Peanut murukku recipe, Verkadalai murukku

    Recipe card

    thenkuzhal murukku
    Print Pin
    4.46 from 11 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

    • 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 As needed
    • Oil - For deep frying
    Prevent your screen from going dark

    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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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.

    step1 making dough

    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.

    step2 frying
    Thenkuzhal murukku in making

    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.

     step3 ready
    Ready

    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 ?

    thenkuzhal-diwali-snacks

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    Reader Interactions

    Comments

    1. Radhika

      October 17, 2011 at 5:40 am

      Makes me nostalgic. Love the aravekkadu murukku. All these days thought I was the one to keep loving it. Nice clicks Raji.

      Reply
    2. Sharmilee! :)

      October 17, 2011 at 6:02 am

      I made this 2 days back still craving for some..looks so good. Feel like grabbing it from the screen...crispy and perfect

      Reply
    3. Aruna Manikandan

      October 17, 2011 at 6:05 am

      looks perfect raji...

      Reply
    4. jeyashrisuresh

      October 17, 2011 at 6:08 am

      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

      Reply
    5. Premalatha Aravindhan

      October 17, 2011 at 6:18 am

      Recipe is too Gud and it turned Out perfect...Lovely lovely clicks...

      Reply
    6. Tina

      October 17, 2011 at 8:08 am

      Ohhhh soooo beautiful nd lovely clicks...Perfect tea time snack.Crunchy munchy.

      Reply
    7. priya ravi

      October 17, 2011 at 8:40 am

      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
    8. Prathibha

      October 17, 2011 at 8:57 am

      I thought u had already posted this recipe....i love these murukku very much..looks perfect

      Reply
    9. Amy

      October 17, 2011 at 9:18 am

      wow!!looks perfect!!

      Reply
    10. Rekha shoban

      October 17, 2011 at 9:38 am

      never tried murukku...want to try but im really afraid...but cing urs this is very simple. murukku looks perfect!second pic looks superb!!

      Reply
    11. Sarah

      October 17, 2011 at 10:11 am

      my absolute favourite! thanks for the recipe!

      Reply
    12. Jay

      October 17, 2011 at 10:34 am

      Mmmm...so amazingly tasty recipe...sounds great..;)
      Tasty Appetite

      Reply
    13. Priya

      October 17, 2011 at 10:49 am

      My fav thenkuzhal, looks super crispy and addictive..

      Reply
    14. Chitra

      October 17, 2011 at 11:06 am

      Have to do next week .Nice , tempting clicks.Drooling !!

      Reply
    15. Prathima Rao

      October 17, 2011 at 11:14 am

      Crispy & just too tempting!!! Pass me some ppppleeeaasseee!!!
      Prathima Rao
      Prats Corner

      Reply
    16. Sush

      October 17, 2011 at 11:40 am

      we make this on Ganesh chaturthi. Lovely clicks.

      Reply
    17. Ms.Chitchat

      October 17, 2011 at 12:40 pm

      Lovely clicks makes me crave for some right now:):)

      Reply
    18. S.Menaga

      October 17, 2011 at 12:48 pm

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

      Reply
    19. Archana

      October 17, 2011 at 2:15 pm

      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.

      Reply
    20. ANU

      October 17, 2011 at 3:06 pm

      wow! perfect and very inviting! Crunch crunch!

      If you want you can link this recipe to my Diwali Event!

      CHECK OUT My DIWALI Event and Recipes
      100 Friends/Followers & GIVEAWAY

      Reply
    21. RAKS KITCHEN

      October 17, 2011 at 3:50 pm

      Hi Akila,

      I saw murukku press in Mustafa day before sterday...If not its there in Jyothi stores too..

      Reply
    22. Anu

      October 17, 2011 at 3:55 pm

      looks perfect raji, its true everyone's favorite recipe

      Reply
    23. Hamaree Rasoi

      October 17, 2011 at 4:34 pm

      Murrukus look simply delicious and crunchy.
      Excellent preparation.

      Deepa
      Hamaree Rasoi

      Reply
    24. Anonymous

      October 17, 2011 at 4:46 pm

      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
    25. Sayantani

      October 17, 2011 at 6:25 pm

      so well made. wish could have done it the same way like you

      Reply
    26. Laavanya

      October 17, 2011 at 7:21 pm

      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.

      Reply
    27. R

      October 17, 2011 at 7:22 pm

      looks so crunch and tasty.

      Reply
    28. MyKitchen Flavors-BonAppetit!.

      October 17, 2011 at 9:56 pm

      Superbly done thenkuzhal.Luks crisp and crunchy.Seems like U r celebrating Diwali daily.

      Reply
    29. Uma

      October 17, 2011 at 10:56 pm

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

      Cheers,
      Uma

      Reply
    30. divya

      October 17, 2011 at 11:48 pm

      love it dear! and looks awesome too!

      Reply
    31. Smitha

      October 18, 2011 at 12:03 am

      this is perfect murukku....I am making this too to Diwali! 🙂

      Reply
    32. Priya's Feast

      October 18, 2011 at 2:34 am

      Good to see ur palagaram recipes...I am really tempted to try them...

      Reply
    33. Gayathri NG

      October 18, 2011 at 7:27 am

      Crispy & flavourful snack...perfect colour nice clicks...

      Reply
    34. Happy Cook / Finla

      October 18, 2011 at 8:38 am

      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 🙂

      Reply
    35. Sushma Mallya

      October 18, 2011 at 7:05 pm

      wow Raji looks mouthwatering ..yummy:)

      Reply
    36. San

      October 18, 2011 at 7:28 pm

      Thenkuzhal muruku is truly eye catchy. I can munch it at any time raji. You have made it so perfect.

      Reply
    37. Poornima Nair

      October 19, 2011 at 12:02 am

      Love this snack, looks perfect!

      Reply
    38. Pavithra

      October 19, 2011 at 1:59 am

      Raji murukku, sweets whatever you did parcel me some ..ore diwali kalai kattiduchu 🙂 The thenkuzhal looks perfect.

      Reply
    39. Anonymous

      October 19, 2011 at 4:23 am

      Lovely simple click yet very inviting! Thenkuzhal is such a simple recipe yet so perfect as a kids snack!

      Shobha

      Reply
    40. Kalpana Sareesh

      October 19, 2011 at 7:02 am

      too good ..

      Reply
    41. FoodEpix

      December 28, 2011 at 2:45 pm

      Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

      Reply
    42. Nithya

      May 08, 2012 at 1:38 am

      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
    43. kalai chelvan

      September 03, 2012 at 12:41 am

      thanks for guidances

      Reply
    44. kalai chelvan

      September 03, 2012 at 12:41 am

      my wife does not know the preparation of murukku. but she knows and learns from the guidances thanking you.

      Reply
    45. Dino Sarma

      October 30, 2012 at 1:45 am

      I used the same recipe for mullu murukku. It came out really well.

      Reply
    46. Raji Ravi

      November 15, 2012 at 1:43 am

      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
    47. RAKS KITCHEN

      November 15, 2012 at 1:53 am

      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
    48. sathu

      November 30, 2012 at 1:55 am

      NICE ONE. JUST DID THIS. PERFECT. PREVIOUSLY I USED TO PUT PAYATHHUM MAAVU ALS0 . JUST TRIED THIS ONE CAME OUT GUD.

      Reply
    49. Nandini

      December 12, 2012 at 4:28 am

      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
    50. Unknown

      October 30, 2013 at 1:59 pm

      Tried it today, came out well and crispy! Thanks..

      Reply
    51. Revathi

      December 09, 2013 at 8:16 pm

      Made it today for my son. Nalllaaaa vandhuchu - thanks

      Reply
    52. Tharshi

      May 06, 2014 at 12:10 am

      வறுத்த உழுத்த ம்மா வா பச்சை மாவா

      Reply
    53. Raks anand

      May 06, 2014 at 12:12 am

      Pachhai maavu is okay.

      Reply
    54. renuka vasudevan

      November 03, 2014 at 5:54 am

      The thenkuzal breaks while I pressed it and also breaks while cooking. What am I missing here raks.?

      Reply
    55. Raks anand

      November 03, 2014 at 5:56 am

      If flour is coarse or too much fat - butter or oil in the dough is the reason

      Reply
    56. Unknown

      September 30, 2015 at 2:34 am

      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?

      Reply
    57. Raks anand

      September 30, 2015 at 2:37 am

      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
    58. Revaboju Pwr

      November 05, 2015 at 11:27 am

      Can i try this recipe using healtg mix...if yes is urad dal necessary

      Reply
    59. Raks anand

      November 05, 2015 at 11:33 am

      I dont think u need urad dal.

      Reply
    60. Vijaya Janane Aravindan

      November 08, 2015 at 2:42 am

      Hi raji,
      I dont understand butter+oil proportion . both equal proportion ? (1.5tbsp and 1.5tbsp? )
      I didnt get the part.

      Reply
    61. Raks anand

      November 08, 2015 at 2:45 am

      Yes correct 🙂

      Reply
    62. Unknown

      November 14, 2015 at 10:05 am

      Is peanut oil good for making this?

      Reply
    63. Unknown

      November 14, 2015 at 10:06 am

      Which oil to use for frying? Is Kadalai ennai better ? Peanut oil

      Reply
    64. Raks anand

      November 14, 2015 at 10:12 am

      Yes you can use.

      Reply
    65. Anonymous

      August 21, 2016 at 9:55 am

      Can we add chilli powder to this? Thanks

      Reply
    66. gkm

      August 24, 2016 at 9:41 am

      Tried this for Gokulashtami. Came out well. Thanks

      Reply
    67. sindhuja

      April 18, 2018 at 6:33 am

      Hi mam,
      1 cup is 200gm or 250gm??

      Reply
    68. Samantha Srinivasan

      July 11, 2018 at 1:11 am

      The murukku came out very well.. thanks a lot..

      Reply
    69. Raks Kitchen

      July 11, 2018 at 1:23 am

      Thank you 🙂

      Reply
    70. shree

      September 04, 2018 at 2:01 am

      Can you share the manoharam measurement for the above thenguzhal quantity and step by step procedure. Thanks

      Reply
    71. Raks Kitchen

      September 04, 2018 at 2:04 am

      I have not tried manoharam actually. Will sure try and post within this Diwali

      Reply
    72. Unknown

      October 25, 2018 at 10:00 am

      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

      Reply
    73. Unknown

      October 25, 2018 at 10:00 am

      What is the measurement if I want to grind in mill .
      For raw rice 1 kg how much urad dal ?

      Reply
    74. Sridevi Chakaravarthi

      August 13, 2019 at 11:44 pm

      Looks yummy Raji. Where you bought the murukku press. Please reply

      Reply
      • Raks Anand

        August 14, 2019 at 10:44 am

        I bought in Kumbakonam, in a temple street shop.

        Reply
    75. Tharuna

      November 11, 2020 at 8:54 am

      5 stars
      Perfect Murukku just like my grandma’s. Thanks so much!

      Reply
      • Raks Anand

        November 11, 2020 at 9:50 am

        Thanks a lot 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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