Thenkuzhal murukku recipe
Easy to make south Indian Thenkuzhal murukku recipe
Ingredients
- 1.5 cups rice flour you can use idiyappam flour
- ¼ cup Urad dal flour
- 1 tsp cumin seeds
- 1 tsp white sesame seeds
- 2 tbsp melted butter
- ½ tsp asafoetida
- Salt as needed
- Oil for deep frying
- Water to knead the dough
Instructions
- Mix all the ingredients, except oil and water, nicely.
- Take a portion of this and add water to it to make it dough.
- The dough consistency should be a little looser than the chapati dough.
- Fix the murukku presser using the mould shown in the picture.
- Fill the murukku presser with the dough and close it.
- Heat a kadai with oil.
- When it becomes hot, press the mould, and put small circles.
- When it is done on one side, just flip it with a ladle.
- When the oil stops bubbling and the sound stops, just take it out from the oil and transfer it to a kitchen towel.
- Store it in an airtight container.
- Enjoy murrukku with a cup of tea.
Notes
1. Adding butter will bring crispness to the murukku, alternatively, you can add 2 tbsps of hot oil to it while kneading the dough.
2. Don't add too much butter or oil, the murukku will go apart when you put in oil.
3. My mom always presses murukku in ladles and then transfers it to the oil.
4. If you have a rice mill in your place, grind raw rice along with urad dal and make thenkuzhal out of this.