thenkuzhal murukku recipe | thenkuzhal recipe | how to make thenkuzhal

thenkuzhal murukku recipe | thenkuzhal recipe | how to make thenkuzhal murukku with detailed photo and video recipe. a popular and easy south indian savoury snack made with urad dal and rice flour. it is a must snack recipe made during the diwali or deepavali festival season, especially in tamil culture. the recipe is very similar to the traditional murukku or chakli without any spikes in it.
thenkuzhal recipethenkuzhal murukku recipe | thenkuzhal recipe | how to make thenkuzhal murukku with step by step photo and video recipe. there are many popular and must savoury snack recipes which are mainly targeted during diwali season. in south india it is generally either murukku or kara sev recipe made with rice or urad dal. one such popular snack recipe from tamil cuisine is thenkuzhal murukku recipe.

whenever i think of diwali festival, i end up making sweets and snacks recipes so that i share it with my friends & families. of course, sweet recipes takes the precedence for me, but it is incomplete without any corresponding snack recipes. more frequently i end up making traditional murukku or chakli recipe with spikes. but there is another simple and easy variation from tamil cuisine which is known as thenkuzhal murukku recipe. basically, it does not have any spikes and also shaped randomly. in other words, it is very similar to khara sev in its appearance and its thickness.

thenkuzhal murukku recipe

furthermore, i would like to add some tips and suggestions while making thenkuzhal murukku recipe. firstly, in this recipe, i have dry roasted and grounded the urad dal before mixing it with rice flour. alternatively, you can use the store bought dry roasted urad dal flour to hasten the cooking process. secondly, deep fry these murukku in a medium to low flame so that it gets cooked evenly. in addition, it can also be baked in the oven by spraying cooking oil to it. finally, store these snack in an airtight container for longer shelf life. it should easily last long for a minimum of 2-3 weeks easily.

finally, i would like to highlight my other snacks recipes collection with this post of thenkuzhal murukku recipe. it includes recipes like rice murukku, kara sev, kara boondi, aloo bhujia, gathiya, ring murukku, curd ring murukku and farsi puri. in addition, i would like to highlight my other recipes collection like,

thenkuzhal murukku video recipe:

recipe card for thenkuzhal murukku recipe:

3.75 from 8 votes
thenkuzhal recipe
thenkuzhal murukku recipe | thenkuzhal recipe | how to make thenkuzhal
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

easy thenkuzhal murukku recipe | thenkuzhal recipe | how to make thenkuzhal

Course: Snack
Cuisine: tamil
Servings: 10 piece
Ingredients (1 cup = 255 ML)
  • ¼ cup urad dal
  • cup rice flour fine
  • 1 tbsp butter softened
  • 1 tsp cumin / jeera
  • pinch hing / asafoetida
  • ¾ tsp salt
  • water for kneading
  • oil for frying
Instructions
  1. firstly, take ¼ cup urad dal flour,  1¼ cup rice flour, 1 tbsp butter, 1 tsp cumin, pinch hing and ¾ tsp salt.

  2. combine and mix well making sure the butter is combined well.
  3. further, add water as required and knead a dough.
  4. now take 4 holed mould and fix to the chakli maker.
  5. grease the chakli maker with some oil. this prevents dough from sticking to mould.
  6. furthermore, make a cylindrical shape out of dough and place the dough inside maker.
  7. tighten the lid and start preparing thenkuzhal murukku.
  8. on a greased spotted spoon, prepare small spiral shape murukku by pressing.
  9. seal the ends so that it doesn’t fall apart while deep frying.
  10. slide the murukku into hot oil. or bake in preheated oven at 180-degree celsius for 15 minutes.
  11. flip the murukku and fry on medium flame till they turn crispy from both sides.
  12. furthermore, drain over a paper towel to remove excess oil.
  13. finally, serve crispy and tasty thenkuzhal murukku with masala tea or masala milk.

how to make thenkuzhal recipe with step by step photo:

  1. firstly, in a tawa dry roast ¼ cup urad dal on low flame.
    thenkuzhal murukku recipe
  2. roast until the dal turns aromatic.
    thenkuzhal murukku recipe
  3. cool completely, and blend to a fine powder.
    thenkuzhal murukku recipe
  4. sieve the urad dal flour making sure there are no traces of urad dal present. alternatively, use store brought urad dal flour.
    thenkuzhal murukku recipe
  5. also add 1¼ cup rice flour, 1 tbsp butter, 1 tsp cumin, pinch hing and ¾ tsp salt.
    thenkuzhal murukku recipe
  6. combine and mix well making sure the butter is combined well.
    thenkuzhal murukku recipe
  7. further, add water as required and knead a dough.
    thenkuzhal recipe
  8. knead to a smooth and soft dough. if the dough is too stiff then murukku will break when you try to shape them using the mould. if the dough is too soft then murukku will absorb oil. so make sure to make a smooth dough.
    thenkuzhal recipe
  9. now take 4 holed mould and fix to the chakli maker.
    thenkuzhal recipe
  10. grease the chakli maker with some oil. this prevents dough from sticking to mould.
    thenkuzhal recipe
  11. furthermore, make a cylindrical shape out of dough and place the dough inside maker.
    thenkuzhal recipe
  12. tighten the lid and start preparing thenkuzhal murukku.
    thenkuzhal recipe
  13. on a greased spotted spoon, prepare small spiral shape murukku by pressing.
    thenkuzhal recipe
  14. seal the ends so that it doesn’t fall apart while deep frying.
    how to make thenkuzhal
  15. slide the murukku into hot oil. or bake in preheated oven at 180-degree celsius for 15 minutes.
    how to make thenkuzhal
  16. flip the murukku and fry on medium flame till they turn crispy from both sides.
    how to make thenkuzhal
  17. furthermore, drain over a paper towel to remove excess oil.
    how to make thenkuzhal
  18. finally, serve crispy and tasty thenkuzhal murukku with masala tea or masala milk.
    thenkuzhal murukku recipe

notes:

  • firstly, use fresh oil and rice flour else the chakli will taste foul.
  • also, you can replace cumin with sesame seeds for variation.
  • additionally, add chilli powder or pepper to make slightly spicy.
  • finally, thenkuzhal murukku recipe stays good for a month or more when stored in an airtight container.
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