Thenkuzhal Murukku is a crispy spiral snack which is popular in South India made specially during occasions like Diwali or Janmashtami. Oosi Thenkuzhal made with fine press mould which when fried turns super crispy snack. Learn how to make Oosi Thenkuzhal recipe with step by step pictures and video.
Oosi Thenkuzhal
Thenkuzhal murukku made with fine and thin holes press to create crispy snack Oosi Thenkuzhal. This recipe uses simple measurements and easy to follow guide.
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Crispy Thenkuzhal murukku which not only taste amazing but is easy to make as well. This is super crispy and kids will love it for sure.
About Oosi Thenkuzhal Recipe
Oosi Thenkuzhal made with rice flour, urad dal flour, sesame seeds, ghee, asafoetida to make murukku dough. This is made with the smallest press which creates thin murukku like texture.
Traditionally Thenkuzhal is made or pressed using Thenkuzhal press with tree holes. But this recipe uses Kara sev press so it is fine and gets crispy.
The recipe for Thenkuzhal murukku uses simple ingredients and easy measurements. I follow 1 : 5 ratio to urad dal flour to rice flour. The flavourings used in murukku can vary, i like to use sesame seeds, asafoetida. You can use cumin seeds and for spicy version use red chilli flakes or black pepper.
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Oosi Thenkuzhal Ingredients
Rice flour - store bought rice flour can be used in making murukku, but you can use homemade rice flour which provides better texture.
Urad dal flour - urad dal flour is added in murukku dough to create crispy and hollow texture.
Sesame seeds - this adds crispy crunchy texture in murukku which can be skipped.
Asafoetida - helps with digestion since Thenkuzhal is deep fried, also it adds aroma.
Salt - use fine flowing salt which mixes evenly into the murukku dough.
Ghee - ghee, butter or oil is added in the Thenkuzhal dough to make it crispy and crunchy.
Difference Between Murukku & Thenkuzhal
Thenkuzhal dough is made with rice flour, urad dal flour while murukku or chakli dough is made with lentil flour and rice flour. Some times roasted gram dal flour, moong dal flour is used in the dough for crispy texture.
Murukku is made with chakli press which has spikes like texture while thenkuzhal is made with kara sev press or three holed plate.
Thenkuzhal is more popular in South India while murukku also known as chakli, chakuli is popular in North and other parts of India.
How to Make Oosi Thenkuzhal (Stepwise Pictures)
Make Dough
1)Take rice flour in a bowl. This is store bought rice flour.
2)Add in urad dal flour. Urad dal flour helps with binding the dough and creates the crispy and hollow texture in the murukku.
3)Add in sesame seeds. I am using white sesame seeds.
4)Add in asafoetida powder.
5)Add in salt and mix well.
6)Mix all the ingredients into the flour so it is evenly distributed.
7)Add in ghee or butter. You can use oil as well. But ghee adds flavour.
8)Once the ghee is added, mix it really well into the flour to incorporate it evenly.
9)Add water and make it into slightly soft dough.
10)Once the dough is made, let it sit for 5 to 10 minutes for the flour to hydrate.
Thenkuzhal Press
11)Take your murukku press, I am using kara sev disc for this.
12)Fill the press with the dough.
13)cover it completely.
14)Now make thenkuzhal on some silicon mat, parchment paper or a clean cloth.
15)Don't make it too big.
Frying Thenkuzhal
16)Heat oil for deep frying. Drop thenkuzhal into the oil and fry on medium high heat till it is crispy. Make sure to fry on medium high heat, also fry until the bubbles subside in the oil.
17)Now the murukku is almost fried. You can see the bubbles has subsided.
18)Strain the murukku using a slotted spoon.
19)Serve.
Expert Tips
- Make sure the dough is not too soft or too hard. It has to be the right consistency. If the dough is too hard, then the murukku may break when pressing.
- You can add some red chilli flakes for spicy note.
- Fry the thenkuzhal in medium to high heat till the bubbles subside in the oil which indicates that the murukku is crispy.
- You can use butter, oil instead of ghee.
- If the rice flour you are using is lumpy, you can sieve it once.
Storage & Serving
Fried oosi thenkuzhal can be stored in an air tight container upto a week. Enjoy with a cup of tea or coffee.
More Murukku Recipes to Try
📖 Recipe Card
Oosi Thenkuzhal Recipe (Thenkuzhal Murukku)
Ingredients
- 5 cups Rice Flour
- 1 cup Urad dal Flour
- 2 tbsp Sesame Seeds optional
- 4 tbsp Ghee
- Salt to taste
- 1 tsp Asafoetida | Hing
- Water as needed
- Oil for deep frying
Instructions
- Mix rice flour, urad dal flour, sesame seeds, asafoetida, salt, ghee in a bowl. Mix it once with your hands so the ghee is mixed evenly into the flour. Pour water and make into a soft dough. Don't add too much water. Set this aside for 5 minutes.
- Take murukku press, I used kara sev achu (plate) for making this oosi thenkuzhal. Fill the press with the dough. Press small thenkuzhal on parchment paper or a clean cloth like shown in image. You can make murukku over slotted spoon as well.
- Heat oil for deep frying. Drop the thenkuzhal gently into the oil. Deep fry in hot oil till crispy. Let the bubbles subside before removing murukku from oil. Strain on to some paper towel.
- Once cooled, store in an air tight container.
Notes
- Make sure the dough is not too soft or too hard. It has to be the right consistency. If the dough is too hard, then the murukku may break when pressing.
- You can add some red chilli flakes for spicy note.
- Fry the thenkuzhal in medium to high heat till the bubbles subside in the oil which indicates that the murukku is crispy.
- You can use butter, oil instead of ghee.
- If the rice flour you are using is lumpy, you can sieve it once.
Storage & Serving
Fried oosi thenkuzhal can be stored in an air tight container upto a week. Enjoy with a cup of tea or coffee.Nutrition
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vikram
If i use jeera seeds in the dough, can i still make the oosi tenkuzhal using the karasev mould?