Kara thenkuzhal recipe
South Indian murukku made with rice flour, toor dal flour and urad dal flour
Servings: 15 murukku
Ingredients
- 3 portion Rice I used 1 cup
- ¼ portion Toor dal
- ¼ portion Urad dal
- 2 tsp Red chilli powder
- Salt as needed
- 1 tsp Cumin seeds
- 2 tsp Butter
- 2 tsp Hot oil
- Oil for deep frying
Instructions
- I ground everything in a rice mill, but if you do not have access to mill in your place, powder the toor dal and urad dal into a fine powder and then measure. Rice flour 3 portion, ¼ portion toor dal flour and ¼ portion urad dal flour.
- Seive all the flours and keep this in a bowl.
- Add salt, cumin seeds, red chili powder, softened butter and hot oil to this.
- Add water little by little to this to make this into a smooth dough.
- Heat oil. Using the thenkuzhal achu in a murukku press sqeeze out the murukkus in hot oil.
- If you are not used to directly squeezing in hot oil, you can squeeze in a ladle an flip it to the oil.
- Fry till the oil sound subsides. Take it out from the oil and drain in a kitchen towel.
- Repeat this for rest of the dough.
Video
Notes
- Store this crispy thenkuzhal in an airtight box. Perfect munch with tea/coffee.
- Always fry the murukku on medium heat, if it is too high murukku will turn reddish fast and spoil the taste.
- If fried in very low flame, makes the murukku soggy and will drink oil.
- If by any chance you don’t get toor dal flour, try replacing moong dal flour. Will taste very nice too.
- Kara murukku stays good for 10 days in an airtight container.