Thenkuzhal murukku recipes are popular savory snack recipes prepared with store-bought rice flour / Idiyappam flour / arisi maavu, urad dal/ udad dal/ ulutha maavu, and butter, hot oil. Easy instant thenkuzhal murukku recipe without any soaking.
Murukku - homemade snacks
Murukku is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe. It is also great after-school snacks for kids and a good side when you run out of vegetables.
Should I measure urad dal or urad dal powder?
The measurement of rice flour is proportional to the roasted urad flour, not the urad dal. 4:1 rice flour to ulundhu maavu results in best crispy tasty thenkuzhal murukku. I have used store-bought urad dal flour but you can also make it at home.
Murukku maker for thenkuzhal murukku
Should I make rice flour at home for thenkuzhal murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for the murukku. Instant homemade crispy thenkuzhal without compromise in taste.
https://youtube.com/playlist?list=PL3zYDDQHDMSts26pE2oX7j7zIdI-E2vzQ
Can I skip sesame seed?
I have used sesame seems for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
Should I roast urad dal flour?
Yes, you need the flour for the murukku but make sure the flour is roasted just until it turns warm. Avoid browning
Can I skip butter for thenkuzhal murukku?
Little butter gives a nice texture and taste to the murukku thenkuzhal recipe. But if you are planning to make vegan murukku skip the butter and use 2 tablespoon hot oil instead of butter. Personally, I like butter flavor hence I add in my all savory like seedai, thattai, ribbon, Pottukadalai murukku. Avoid adding more butter as it will affect the murukku texture. Murukku might disintegrate.
What should be the consistency of murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the press. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won’t retain the shape. Make the right consistency pliable dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for thenkuzhal murukku
Murukku stays fresh and crispy for up to 2 weeks. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
Can I add chili powder?
Traditionally murukku is prepared without chili powder to retain the color and taste. However, you can add fine chilli powder/ pepper powder according to your taste.
Why murukku turns hard?
Always make sure you cook murukku in low- medium heat. If murukku is not cooked it might turn hard. Little fat content (oil+ butter) helps for crispness so don’t skip. If the dough cracks murukku might turn hard so make a nonstick dough.
Why murukku disintegrate in oil?
Always choose fine rice flour and urad dal flour for making thenkuzhal murukku. Avoid adding too much water to the dough as murukku might disintegrate. Also excess fat content (butter/oil) will disintegrate the murukku.
How to fix if murukku disintegrates in oil?
Add little rice flour and knead the dough again then prepare murukku. Make non-sticky, no crack, pliable dough. If the dough cracks, sprinkle little water and knead else it will be difficult to press murukku.
How to make half white/ whitish thenkuzhal murukku?
Always use softened butter for murukku dough, ghee might turn murukku brown. If you are making a large quantity of murukku make the dough in batches. If the dough is rested for a long time murukku will turn brown. Also, keep the dough covered to prevent them from getting dry. Also avoid roasting urad dal flour till they change color, roast till they just turn warm.
INDIAN SAVORY BAKSHANAM AFTER SCHOOL SNACKS IN TMF BAKED INDIAN SNACKS IN TMF FILTER COFFEE WITHOUT CHICORY
Ingredients:
1/4 cup urad dal flour 1 cup Rice flour 1 tablespoon Butter 1 tablespoon Oil 3/4 teaspoon white sesame seeds Generous asafoetida Required Salt
How to make thenkuzhal murukku with step by step pictures
Dry roast urad dal low- medium flame till the flour turns warm. Avoid changing the flour color
Transfer the flour to a plate and it cool
After the flour is cool, heat oil in a deep pan for frying murukku
Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, and asofeotida to the plate containing urad dal flour; mix well
Add softened butter and mix well. rub and crumble the flour well between your hand
Furthermore, add hot oil from the Kadai and mix well
Gradually add water little by little until you form a pliable dough (smooth, non-sticky dough)
Cover the dough with a damp cloth or damp kitchen towel
Furthermore, take 3 or 5 eyed thenkuzhal plates (I used 5). you can also use star-shaped ones and fix them to the murukku maker
Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Furthermore, Grease ladle with little oil and set aside
Pinch a portion of the dough and roll into a cylindrical shape out of dough and place the dough inside the maker
Furthermore, place the other part on top of it
Press murukku on greased ladles and leave it for a minute
Make sure oil is hot enough by dropping a small piece of dough, it should come up in few seconds Carefully slide the ladle to the hot oil and remove the ladle after few seconds (around 15 seconds)
Avoid crowding the oil. Based on the pan width fry 2 or 3 murukku at a time
After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel Press and keep the other batch murukku on the ladle. After removing the fried murukku slide the batch. Repeat the same process for the entire dough
