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Thenkuzhal Murukku Recipe

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.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 murukku
Calories: 93kcal

Equipment

  • Murukku Press
  • Deep Frying Pot

Ingredients

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

    1. Roast the urad dal till golden brown in low to medium flame. Cool down completely before grinding into powder.
    2. Fry muruku in hot oil, if you add it to cold oil, then muruku wont cook properly and it will drink more oil.
    3. Sifting the flours must be done before kneading the dough.
    4. 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.
    5. Fry the murukku in small batches and ensure even cooking.
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Nutrition

Serving: 1murukku | Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 19mg | Potassium: 17mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 73IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg
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