Thenkuzhal Murukku is one of the murukkus that is simple to make. In many households, during the time of Diwali, they would make Thenkuzhal Murukku.
Even the kids love it. When my mom makes this murukku one week before Diwali, I will wait eagerly for the first batch of murukku. My brother and I would even fight for the first murukku. My mom would be anxiously waiting to see our reaction after we eat the first murukku. Gj also loves murukku so much especially the ones that my mother-in-law makes. My mother-in-law would send us a large packet of murukku and within 2 days, it will all be over. For Thenkuzhal Murukku fans, here is the recipe…
Preparation Time. 5 minutes
Cook Time. 25 minutes
Recipe Cuisine. Indian
Rice flour (Idiyappam flour) – 1 cup
Urad dal flour – 3 tablespoon
Butter (at room temperature) – 1 tablespoon
Asafoetida – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Salt – as required
Water – as required
Oil – to deep fry
Note. The ingredients shown will vary with the original quantity.
2. Knead the dough well to form a non-sticky dough. Now keep the Thenkuzhal mold ready (3rd picture).
3. Heat oil in medium flame for deep frying. Fill the murukku press with this dough. Apply oil on a ladle and gently squeeze the murukku press to form a circle.
4. To check if the oil is at correct temperature, just pinch a tiny piece of dough and add it to the oil. If it rises up immediately, then the oil temperature is perfect for deep frying. Now transfer the murukku from the ladle to the hot oil. Deep fry the murukku until the murukku turns golden brown in color and also till ‘shhh’ sound goes off.
5. Once the murukku turns golden brown, drain them in a tissue paper to remove excess oil. If you break your Thenkuzhal Murukku, it should have a hole in the center. If it has a hole, then your murukku is perfect. When the murukku has cooled down completely, store it in an airtight container.
Now, Thenkuzhal Murukku is ready!
- You can add sesame seeds in place of cumin seeds.
- Make sure you cover the dough with a wet cloth while frying the first batch of murukku. This will prevent the dough from drying.
If your murukku breaks while pressing, then your rice flour might not be fine enough or you need to add more Urad dal flour .
- If oil is not hot enough, the murukku will absorb a lot of oil.
- For Thenkuzhal murukku, even if you are using store-bought flours, you do not have to roast it.
- If you think the murukku is quite difficult to press, then add few drops of water to the dough and knead again.