Thenkuzhal murukku is a flavourful and crispy South Indian snack recipe. This recipe comes under one of the traditional Diwali snacks made with rice flour, urad flour, butter, cumin seeds and salt. For many people, thenkuzhal murukku is a nostalgic snack that holds memories of childhood and special occasions.
Thenkuzhal Muruku
Muruku takes an important snacks in your Diwali menu. There are so many muruku varieties which you could make. I have a recipe for mullu muruku recipe here in my blog. I am planning to post couple more murukku recipe too. It is pretty simple to make but extremely tasty.
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If you are planning to give gifts for your friends on Diwali, gift these murukku. They will be happy to receive homemade gifts. It is so versatile and stays good for weeks in an air tight container.
Why is it named as thenkuzhal ?
‘Then’ means twist or turn in tamil. It refers to the twisted or turned shape of the murukku. ‘Kuzhal’ means a pipe. It refers to the cylindrical shape of the murukku. When you combine the two words, “thenkuzhal” means “twisted pipe”. It’s the most common reason for this name.
About Thenkuzhal murukku
Murukku generally plays a significant part in any festive occasion and in everyday snack recipes. There are so many varieties of murukku available in my blog like rava murukku , oosi murukku, thenkuzhal murukku. This murukku snack is popular in Tamilnadu, Kerala, Andhra.
Why do people love this recipe - Murukku is a perfect crunch south indian snack recipe. People and kids will munch it on the go. The crispy texture of the murukku makes it an addictive and irresistible snack in every household. This recipe is perfect for evening tea time, for travel and for festivals. If you are a spicy lover, then it can also be prepared by adding chilli powder to the murukku dough.
Thenkuzhal Murukku is a staple South Indian snack and it is easy to make. This recipe is one of the traditional south Indian recipes prepared during festivals and weddings. There are two methods to do this recipe. One is a traditional method where rice is soaked, dried and ground into a fine powder.
Similar Murukku Recipes
Traditional Method
Another method is to use the store bought idiyappam flour to prepare this recipe. The murukku dough must be kneaded to the right consistency, and the murukku must be shaped and fried at the right temperature. During my childhood days, I used to visit my aunt's house in karaikudi. I remember she would spend hours in the kitchen, carefully mixing and kneading the dough, and then shape the murukku into perfect twists. She would always give me a box of murukku and I would devour them in seconds.
Thenkuzhal murukku is more than a snack, it's a symbol of tradition. It continues to be favourite among generations. And this recipe will guide you to create perfect crunchy thenkuzhal murukku every time.
Why does this recipe work?
The combination of rice flour and urad dal flour in thenkuzhal murukku provides the perfect crunch and texture. Balance of ingredients is very important.
Easy to make : Thenkuzhal murukku is easily prepared in 30 minutes, especially with a little practice.
Foolproof method : This recipe uses a simple and foolproof method that turns out crispy and flavourful murukku every time.
Minimal ingredients : This recipe uses minimal ingredients that are easily available at every household.
Budget friendly : This recipe doesn’t require any fancy ingredients. It uses minimal ingredients that are easily available at every household.
Fun to make : It is a great activity to do with kids, making it a fun and interactive snack.
Thenkuzhal Murukku Ingredients
Rice flour : Homemade / store bought idiyappam flour can be used. Rice flour provides the structure and texture to the murukku.
Home made urad dal flour : Roast the urad dal and grind into powder. Sieve it before using. It provides the flavour to the murukku.
Butter : Butter is used for binding the ingredients. It helps to create a tender interior. Unsalted butter should be used.
Asfoetida : Asfoetida adds a savoury flavour to the murukku and also helps in digestion.
Cumin seeds : Cumin seeds provide the aroma to the murukku. Sesame seeds can also be used.
Salt : Salt can be adjusted according to your preference. Salt is used to bring out the overall taste of the murukku.
How to Make Thenkuzhal Murukku (Stepwise Pictures)
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| Take all ur ingredients |
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| Take rice flour in a bowl |
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| Add in urad dal flour ( Recipe here) |
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| Mix well |
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| Add in butter |
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| Crumble it |
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| All crumbled |
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| Add in salt and cumin |
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| Add in hing |
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| Pour in water |
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| Form into a soft dough |
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| Take your muruku press |
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| Put in the muruku achu |
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| Press the dough in |
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| Now make muruku |
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| Like this |
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| I think it doesn't look bad |
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| Deep fry in oil |
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| Once the shh stops.. |
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| Drain em |
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| Enjoy |
Expert Tips
Here are some of the tips and tricks to be followed to achieve perfect thenkuzhal murukku :
- Roast the urad dal till golden brown in low to medium flame. Cool down completely before grinding into powder.
- Sifting the flours must be done before kneading the dough.
- Add water little by little. Kneading perfect dough is the key to the recipe. Not too sticky or not too stiff.
- Fry the murukku in small batches and ensure even cooking.
Hacks
To check whether oil is hot, add a small ball of dough into the oil.When it rises immediately, then it is the right time to fry the murukku.
Wash and clean the murukku maker before using. It should be completely dry. Also apply oil on the sides of the murukku press maker before adding the dough.
Cool the murukku completely before storing in an airtight container. Use a kitchen paper towel to drain the excess oil.
FAQ
1.Why is it named as thenkuzhal ?
‘Then’ means twist or turn in tamil. It refers to the twisted or turned shape of the murukku. ‘Kuzhal’ means a pipe. It refers to the cylindrical shape of the murukku. When you combine the two words, “thenkuzhal” means “twisted pipe”. It’s the most common reason for this name.
2.Why is my murukku not crispy?
If the oil is too hot, the outer layer gets cooked easily. But the inner layer will be soggy. This will result in not so crispy murukku. Check and maintain the temperature of the oil while frying.
3.Why is my murukku hard ?
Measure and add enough butter to make it soft and crispy murukku.
4.Why does my dough break when I press the maker ?
If the dough is too dry, it leads to breakage. Add enough water and butter to make it a smooth dough.
5.Can I air fry the murukku ?
Yes, you can air fry the murukku. But the taste and texture may differ from traditional murukku recipes.
6.Can I use store bought rice flour ?
Yes, you can use store bought idiyappam rice flour. Traditional recipe includes freshly grounded rice flour for flavour and aroma.
7. How can I store the murukku ?
After frying, drain the excess oil using a kitchen paper towel. Cool them completely and store in an airtight container. It will stay fresh for up to a week.
Variations
These are some variations or ideas to try with thenkuzhal murukku :
Spicy murukku : To the dough, add some red chilli powder or red chilli paste for a spicy version.
Garlic murukku : Grind some garlic pods in a mixie and add the garlic paste to the murukku dough for a garlic savoury flavour.
Baked murukku : Shape the murukku dough in a lined tray and bake them in a preheated oven at 190 C for 15 to 20 minutes. The taste may differ since it is baked.
Kerala murukku : Coconut oil is used for frying the murukku. Coconut milk can also be used for kneading the dough for Kerala style coconut flavour murukku.
Millet murukku : Millets like foxtail flour, ragi flour can also be used for making the murukku dough for a healthier version.
More Murukku Recipes to Try
📖 Recipe Card
Thenkuzhal Murukku Recipe
Equipment
- Murukku Press
- Deep Frying Pot
Ingredients
- 1 cup Rice Flour
- 3 tbsp Urad Dal Flour
- 2 tbsp Butter
- ½ tsp Asafoetida | Hing
- 1 tsp Cumin Seeds
- Salt to taste
- Water as needed
Instructions
- Take rice flour, urad dal flour in a bowl and mix well. Add in butter and use your hands to crumble it. Add in salt, jeera, asafoetida and mix well. Add water slowly and knead into a soft dough.
- I line a plate with foil, so it makes easier to remove it out. Now take a portion of dough and put it into thenkuzhal press and make murukku out of it.
- Heat oil for frying and take the murukku from the foil and fry the murukku in hot oil. Once the shh stops from the oil, remove the murukku and drain in paper towel.
- Once cool, store in an air tight container.
Notes
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- Roast the urad dal till golden brown in low to medium flame. Cool down completely before grinding into powder.
- Fry muruku in hot oil, if you add it to cold oil, then muruku wont cook properly and it will drink more oil.
- Sifting the flours must be done before kneading the dough.
- Add water little by little. Kneading perfect dough is the key to the recipe. Not too sticky or not too stiff. While you press the muruku, if you find it cracking, then add more water to the dough. Cover the dough with wet cloth as it dries soon.
- Fry the murukku in small batches and ensure even cooking.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Rumana Ambrin
crispy and crunchy muruku...
Pari Vasisht
Very well made and well explained. Btw, saw u several times on tata sky. Keep up the good work dear.
If you can send your traditional recipes to the ongoing Only traditional recipes event, privilege is all mine.
soundariya
Hi
While tryin those mine gt spreaded in oil any reason y ths disastrous happnd
Aarthi
@soundariyaThere is two reason.
1)Your dough has too much fat. Add more rice flour and knead the dough again.
2) The oil which you are frying is not hot enough
soundariya
Thnks aarthi ll try adding rice flour nd chk it again
Indians Abroad
Hi Aarthi,
I made these murukku today and I am successful. I also made poli as per the instructions. With the proportions, I could make 15. Thank you very much for showing this step by step which otherwise I would not have dared doing.
Thanks,
Santhi
Anonymous
Is it a raw rice or boiled one
Anonymous
Can you please send me the measurements in weight
Asha
Hi Aarthi,
Can we use the ready made rice flour available in the shops. Any particular brand you can recommend ??
How do you grind at home if you are making for 1kg ?? My mixie spoilt due to over heating.
Thanks
Asha
Aarthi
yes u can use store bought. for grinding huge amount give it to mill and grind