Easy Thenkuzhal Murukku recipe with step-wise pictures! Crispy crunchy Chettinad special Thenkuzhal recipe, best snack for coffee and tea.
I made Thenkuzhal Murukku for Deepavali this year and didn’t get a chance to share the recipe until now. We kept it really simple for Diwali this year and I only made a couple of things for the festival – this Thenkuzhal Murukku and Khova Gulab Jamun (recipe coming up soon!) We always love good Murukku and it is one of the best snacks ever for coffee/tea. I have already posted a few variations of Murukku/Jantikalu on my blog and I must say, I love this version more than anything.
Thenkuzhal Murukku is crispy, crunchy and what makes it distinct is its color. It is not deep golden brown but is really a off-white with a tinge of golden hue. It tastes absolutely delicious and it has a perfect crunch. I loved Thenkuzhal growing up, especially the one made our neighbor auntie who is from Karaikudi. She used to add coconut milk to make the murukku dough, which gives it a lighter color. I didn’t know the recipe for sure, lost touch with her years ago and when I checked with mom, she vaguely remembered it and I ended up making it without coconut milk.
Now coming to the shape of Thenkuzhal Murukku, it is made slightly thicker traditionally. The Murukku press that I had with me did not have large holes and hence, I ended up using the one with thinner holes. The taste doesn’t differ a lot, but I would make it with a traditional murukku press next time. Use the mould that has two or three large round holes for authentic look. It is also important to cook these Murukku on low flame to cook evenly and to ensure that they stay crispy for longer time. So, here is how I made my murukku!
How to make Thenkuzhal Murukku | Easy Thenkuzhal Recipe –
Detailed step-wise picture recipe of making Thenkuzhal Murukku | Easy Thenkuzhal Recipe –
1. In a large mixing bowl add rice flour, urad dal flour, a large pinch of asafoetida, salt, white sesame seeds and melted butter. Mix well.
2. Make a well in the center and pour hot boiling water as needed.
3. Using a ladle, mix the dough as much as possible. When it begins to come together, stop adding any more water.
4. When the dough is warm enough to handle, mix it well using your hand until it is smooth.
5. Meanwhile heat oil for deep frying. Fill the dough in the Murukku press.
6. Gently press the Murukku in a single layered circle on the backside of a small plate or ladle. Make two or three Murukku at a time, making sure it is not too thick or with many layers.
7. When the oil is hot, set the flame on medium and gently drop the pressed murukku 2-3 at a time.
8. Fry them on medium flame until there are no more bubbles in the oil and the murukku looks pale golden. Drain the murukku onto a tissue paper and repeat the same with rest of the dough.
9. Store the prepared murukku in an air tight container once they are cooled down. Serve with coffee/tea or as snack any time of the day.
- I used store bought rice flour and it works well.
- There is no need to fry urad dal, just take 1/3 cup of urad dal and grind until smooth. Sieve it to filter out large particles.
- Either black sesame seeds or jeera can also be added.
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