Tuesday, November 1, 2011

Thenkuzhal Muruku 2 | Diwali Savory Snack | Step by Step Recipes

By now it must be obvious that I love murukkus. This is going to be the third recipe that I am sharing. I got this recipe from my neighbor, Konda's friend K's Mom. She makes this for Diwali every year and every year I ask her for the recipe and never get around to make it.

This year I made up my mind that I was going to make it and wrote down the recipe. Just the day before Deepavali, I told Amma that I wanted to make this version. As it happened I had noted down the recipe in my phone and looks like I missed out few things. So I had Amma talk to K's Mom and noted down the recipe.

One main thing I didn't tell Amma was that this recipe measures the whole rice, which then is powdered. Since we had rice flour on hand, we had to modify according to the recipe. After finally getting to the dough I realized how easy this muruku is to make.

Another factor that Amma told me was the fact that all Thenkuzhal murukus call for the rice flour to be roasted. We did that and the Murukkus came out awesome.
Best part about this recipe is that, there is no butter or ghee added.

Step By Step Recipe.

Thenkuzhal Muruku 2

Ingredients Needed

Rice flour - 5 cups
Urad Dal -- 1 cup
Water - 3 - 4 cups
Cumin seeds - 1 tsp
Sesame seeds - 1 tsp
Salt to taste
Asafoetida a pinch
Oil for Deep frying

How to make Thenkuzhal Muruku

Wash and pressure cook the Urad dal with 3 cups of water for 3 whistles. Once the pressure falls, check if the urad dal is cooked to mushy. If not, add one more cup of water and cook again.

Heat a kadai, dry roast the rice flour till it's done. This can be checked by taking a pinch of roasted flour and doing a kolam or drawing a line on the flour. If it forms a uniform line, it means the the flour is roasted well.

Once the flour is roasted, remove and allow to cool. Sieve to remove lumps.

To the Urad dal, add the asafoetida, cumin seeds, sesame seeds. Dissolve salt in about 2 tsp of water and sprinkle over the Urad dal. Mix everything well.

Then slowly add the rice flour, and mix into a dough. It took about 5 cups of rice flour for us to get a smooth batter.

Heat a kadai with oil. When the oil is hot, check with a small bit, when it comes out, it means the oil is hot.

Pinch out a ball enough to fill the muruku achu. We used 3 holes achu.

Since the dough is very soft to use, you can directly press the muruku over the hot oil. Else press you can press over the back side of a ladle and gently slide into the oil.

Cook over medium flame on both sides. Drain to a kitchen towel.

The original recipe calls for 4 cups of rice. Since we had rice flour, we knew 4 cups of rice would yeiled about 5 -6cups. 5 cups of flour was almost enough.

There is no need to add butter or ghee, the murukkus come out very soft and tasty.

Make sure you cook till it browns slightly. else it might not harden once it cools down.

The murukus from pan will be soft initially. After it cools down, it will turn crunchy.

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MyKitchen Flavors-BonAppetit!. said...

Mouthwatering and crunchy Thenkuzhal Murukku - my all time fav Snack.Luv the yumm clicks too.Luv it.

Aarthi said...

wow..delicious muruku..Amma makes this often..

Archana said...

love this one.Will try it out.
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana.

SavithaRaj's Spice Land said...

Lovely muruku...and this way is a little new to me..bookmarked will do it soon..

mycreationandinspiration said...

nice recipe...u just remind me ,my dear indian friend Sugan.She gave recipe and machine for noodle and murukku many years ago.I'll try your recipe too.:) thanx...

Vanamala Hebbar said...

Nice sri...

Priya said...

Crispy murukkusa looks fabulous and beautiful.

Poornima said...

Nice recipe,must try this one out. Never come across this cooked urad dhal in thenkuzhal before.Quite interesting.

Chitra said...

We roast and grind urad dal but cooking the dal is very new to me. will try this once.Luks crispy and yummy :)

Divya Vikram said...

Thenkuzhal looks lovely Valli. Hope you had a great Diwali!

Priya's Feast said...

Wow..Never tried this way of making thenkuzhal..Luks so good,srivalli...sent u a msg in Fb,hope u saw it..

Madhuram said...

My avva used to make this type of thenkuzhal. It used to be very crisp. I think in the introduction part of this post you missed "no" butter or ghee added.

Srivalli said...

Madhuram Good to see you after such a long time. Thanks for pointing out, I have updated..:)

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