Thenkuzhal murukku will be the main diwali snack in our households. My mom as well as MIL both make this in large numbers and store in large tins. It is very flavourful and crisp snack. I still remember my childhood days,when my mom makes this one week before diwali. From that time the festive mood will start.
As kids, which part excites us more is while making this murukku, the last batch my mom takes out when it is half-done. That murukku will be so white and soft. Though she will give only one each that way, we love it very much and wait when my mom will finish making murukku and make this ‘
aravekkaadu murukku’ – which means half cooked murukkus
. Even my MIL does the same and now too Vj loves it,so I make sure I reserve one for him and one for myself. Unlike Kai murukku,we don’t roast urad dal that golden. We will always do it very slightly for this thenkuzhal. The recipe is more common. All of us do the same way. But here is my recipe anyways.
Ingredients
| Rice flour/ Idliyappam flour | 2 cups |
| Urad dal flour | 1/4 cup |
| Butter + Oil | 3 tblsp |
| Asafoetida | 1/4 tsp |
| Jeera or sesame seeds | 1 & 1/2 tsp |
| Salt and water | As needed |
| Oil | For deep frying |
Method
- I used store bought urad dal flour. So I slightly dry roasted(you can skip this too) in a pan with out changing its colour. Mix flours,butter (melted),oil,asafoetida,jeera,salt well and then add water to make a non sticky dough with no cracks.
- Heat oil in kadai apparently, enough to deep fry the murukkus.Fill the murukku press with this dough with murukku hole plate. I always grease some laddles and make murukku first in that then drop them in oil. This way we can make decent shapes also our hands wont feel the heat. 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.
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This will be tasting great for weeks, you can enjoy for so many days when stored in airtight containers. The middle inside of the murukku has hole,which makes it light and crispy. May be that’s why they named as
thenKHUZHAL ?
Notes
- Make sure you keep the dough covered through out to avaoid drying of the dough.
- Even if you want to make in large numbers, do it in batches. As 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. Other wise the murukku will break. Even if the urad dal powder is less, 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.
- 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 fine.
- 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 un even browning.
- After few batches, you may want to top up more oil for frying,as it gets absorbed.
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43 Stars(comments):
Makes me nostalgic. Love the aravekkadu murukku. All these days thought I was the one to keep loving it. Nice clicks Raji.
I made this 2 days back still craving for some..looks so good. Feel like grabbing it from the screen...crispy and perfect
looks perfect raji...
i remember my childhood days my mom makes this every fortnight and we all love the bothe half cooked and crispy murukkus. nicely done and clicked.Useful tips for beginners
Recipe is too Gud and it turned Out perfect...Lovely lovely clicks...
Ohhhh soooo beautiful nd lovely clicks...Perfect tea time snack.Crunchy munchy.
I just planned to prepare this week..Usually my mother in law prepares the dough and i help her with the rest.. this time its all me and ur instructions have relaxed me.. :) Murukku looks very crunchy and love the first click
I thought u had already posted this recipe....i love these murukku very much..looks perfect
wow!!looks perfect!!
never tried murukku...want to try but im really afraid...but cing urs this is very simple. murukku looks perfect!second pic looks superb!!
my absolute favourite! thanks for the recipe!
Mmmm...so amazingly tasty recipe...sounds great..;)
Tasty Appetite
My fav thenkuzhal, looks super crispy and addictive..
Have to do next week .Nice , tempting clicks.Drooling !!
Crispy & just too tempting!!! Pass me some ppppleeeaasseee!!!
Prathima Rao
Prats Corner
we make this on Ganesh chaturthi. Lovely clicks.
Lovely clicks makes me crave for some right now:):)
சூப்பர்à®°்à®°்à®°்à®°்à®°்à®°்à®°்à®°்à®°் தேன்குழல்.....இனிதான் செய்ய ஆரம்பிக்கனுà®®்..இப்பவே செய்து சாப்பிடனுà®®்போல் இருக்கு!!
wow these sure look delicious.
Bookmarked.
I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.
wow! perfect and very inviting! Crunch crunch!
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that was really gorgeous murukkus.... i thought ordinary murukku and thenkuzhal murukku are the same..... does it really have hole inside... i do not know till now....
I have all the ingredients you said, going to make this weekend definitely....
Could you plz tell me where to get the murukku press in singapore.... (if you bought the press here)
Dish Name Starts With K
Learning-to-cook
Regards,
Akila
Hi Akila,
I saw murukku press in Mustafa day before sterday...If not its there in Jyothi stores too..
looks perfect raji, its true everyone's favorite recipe
Murrukus look simply delicious and crunchy.
Excellent preparation.
Deepa
Hamaree Rasoi
Hi,
Lovely write up on good old murukku. I liked the detailed notes on each of the problem areas, and your hints. Very well written and well photographed.
Thanks.
so well made. wish could have done it the same way like you
Raks. . that araivekkadu murukku was my favorite.. oily but chewy and so good.. my paati always made that. I also make thenkuzhal regularly for Deepavali.
looks so crunch and tasty.
Superbly done thenkuzhal.Luks crisp and crunchy.Seems like U r celebrating Diwali daily.
Superb...Crystal clear pictures and explanation. I going to forward your recipes to all my friends who are asking diwali recipes. :-)
Cheers,
Uma
love it dear! and looks awesome too!
this is perfect murukku....I am making this too to Diwali! :)
Good to see ur palagaram recipes...I am really tempted to try them...
Crispy & flavourful snack...perfect colour nice clicks...
I want you to parcel a huge pack of this to me. if I was living in S'pore every time you posted something i would run to your place to get my share :-)
wow Raji looks mouthwatering ..yummy:)
Thenkuzhal muruku is truly eye catchy. I can munch it at any time raji. You have made it so perfect.
Love this snack, looks perfect!
Raji murukku, sweets whatever you did parcel me some ..ore diwali kalai kattiduchu :) The thenkuzhal looks perfect.
Lovely simple click yet very inviting! Thenkuzhal is such a simple recipe yet so perfect as a kids snack!
Shobha
too good ..
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
hi Raks,
I tried the mullu muruku instead of thenkuzal. But i taken only the measurement you given. The muruku came out amazing. My hubby surprised and appreciated.. Credits to you :). Thanks a lot. keeps on rocking
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