Thenkuzhal Murukku

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White thenkuzhal murukku for Diwali !


Servings: 25 Preparation time:
  • Rice, White, Short-grain, Raw, Plain (Raw) rice (Maavu arisi )- 5 cups
  • Urad Dal, White, Urad Dhall, Urad Dhal (Round) urad dal - 3/4 cup
  • Pigeon Peas, Raw, Tuvar, Toor Dhal, Toor Dal, Red gram dhal (Fried) gram dal (Pottukadalai) - 1/4 cup
  • Butter, Butter – 4(to 5) tbsp (1/4 cup)
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Asafetida (hing) – 1/2 tsp
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed (Jeera ) cumin seeds (or Black sesame seeds) – 2 tbsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt – ( As needed.)
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water – ( As needed.)
  • Canola Oil, Vegetable Oil, Cooking (Cooking) oil –( for deep frying.)
  • (For small quantity : 1 cup = 250ml:
  • Rice Flour, White, Powder, Rice Flour Rice flour - 1 cup
  • (Roasted) urad dal flour - 2 tbsp
  • Butter, Butter - 1 tbsp
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Hing - (2 pinches)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds (or sesame seeds) - 1 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt -( as needed)
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water -( as needed)
  • Canola Oil, Vegetable Oil, Cooking (Cooking) oil - (to deep fry)

Instructions (Preparation Steps):

  • Heat a kadai and dry roast urad dal slightly without changing its colour. Roast till nice aroma comes from urad dal. Switch off the flame and add the fried gram dal. Now mix the rice, roasted urad dal and fried gram dal. Grind in flour mill or powder it in mixie. If u use mixie to grind the mixture, please don’t forget to sieve the flour. Flour should be very fine in texture. This is called “murukku maavu”. If you have store bought readymade murukku maavu,u can use it. OR u can use store bought rice flour and make urad dal flour at home.
  • Melt butter and set aside.
  • To this murukku maavu,add salt ,melted butter, hing , jeera or sesame seeds and water to make a non sticky dough. Take the murukku press and mould with one whole. Fill the dough and set aside..
  • Heat the oil in a broad kadai and and press the murukku in circular motion directly in oil or press the murukku in a polythene sheet or in the back of ladle separately and then drop in hot oil. This way u get a nice shape. If the string gets cut while pressing, either urad dal flour is less or water is less.So add 1 tsp more urad dal flour and drizzle some water, mix well and try it. After u press the murukku , please stand a few feet away from the kadai.Sometimes , very rarely murukku may burst like seedai . If it doesn’t burst, then proceed.
  • Cook for sometime.Flip and cook for some more time till the hiss sound and bubbles ceases .Do it in medium flame.Adjust the flame whenever needed. Remove and drain in a paper towel..Store in an air tight container after it cools down.
  • Don’t forget to try the half cooked murukku in the last batch.For this, after u press the murukku in oil , just flip immediately and remove in 10 secs.. Eat it hot !!
  • White colored , crispy thenkuzhal is ready to enjoy !!
  • Note:
  • When u make murukku in large quantities , make the dough in batches to avoid the dough from drying.Also cover the dough with a damp cloth or a lid while cooking murukku. This helps in getting white colored murukku for all the batches. Otherwise color may vary for the last batches.
  • We have added fried gram dal and butter to get the crispness & white color . But usually fried gram dal is not added in thenkuzhal.Its purely optional.
  • Adding too much of butter makes the murukku look oily and becomes soggy very soon.Shelf life gets reduced.
  • Adding more urad dal flour or too much of roasting the urad dal results in dark colored murukku.So make sure u roast the urad dal without changing the color..
  • If u use store bought rice flour and urad dal flour , the ratio would be 8:1.No need to roast the urad dal flour if it is ready made.
  • The murukku flour should be very fine in texture otherwise it may burst while cooking. So i always sieve the flour for safer side Winking smile
  • Use enough oil for deep frying. Add more oil after few batches if necessary.
  • Drop or press the murukku only when the oil becomes hot. U can find this by dropping a pinch of flour. It rises up quickly.This is the correct heating point. Do not let the oil fume. Always keep the flame in medium for even cooking.
  • Instead of pressing in oil directly , u can try pressing it in the back of ladle greased with oil or greased polythene sheets. This way u’ll get nice shape..
  • After cooking when u break the murukku , u can c a hole in the middle of the murukku like funnel. This denotes the murukku is perfect !!
  • Perfect thenkuzhal must form a hole.Can u see the hole in the broken murukku piece

Cook's Tip:
1 cup heavy cream can be replaced by 1 cup evaporated milk OR ¾ cup milk with 1/3 cup of butter.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.


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