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.
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.
Thenkuzhal recipe - Thenkuzhal murukku
- 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.
- 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.
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 ?