Go Back
+ servings
thenkuzhal murukku
Print Recipe
4.92 from 12 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.
Prep Time15 minutes
Cook Time30 minutes
Course: Snack
Cuisine: Indian
Servings: 20


  • 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


  • 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.