Thenkuzhal Murukku Recipe | Jayashree Recipes

  THENKUZHAL MURUKKU RECIPE | JAYASHREE RECIPES

Thenkuzhal Murukku is one of the traditional diwali snack made from idiyappam flour and urad dal flour. This murukku is super flavorful, crispy and delicious. Diwali is incomplete without this savory. This is one of the common snack every year my mom used to make during festivals. Make this murukku in a large quantity and store in an airtight container for weeks because this snack doesn't go bad and it can be stored for a month. It is also a great after school snack for kids. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR THENKUZHAL MURKKU

Coarse       : Snack

Cuisine      : South Indian

Author       : Jayashree 

Prep Time  : 10 min

Cook Time : 5 min

INGREDIENTS

• 2 cup idiyappam flour

• 1/2 cup urad dal flour

• 2 tbsp unsalted butter / ghee

• 1 tsp cumin seeds

• 1/4 tsp hing

• salt to taste

• water - as needed

• oil - for frying

METHOD

• In a mixing bowl, add idiyappam flour, urad dal flour, salt, cumin seeds, hing and butter

• mix well

• add water little by little and make a soft and non sticky dough, and the dough should be very stiff

• murukku dough is ready and cover with wet cloth or lid until use

• take a 3 hole round shaped disc and fit inside the murukku press

• grease with little oil inside the mould

• fill the mould with small portion of dough and close tightly

• press the mould in the back of the ladle and shape the murukku as you like

• when the oil is medium hot, transfer the squeezed murukku in hot oil

• cook on medium flame until the bubble reduces and it turns light brown

• flip over to other side and cook evenly

• once the murukku is done, remove from the oil and drain the excess oil in the paper towel

• crispy and flavorful murukku is ready to serve

• repeat the process with the remaining dough

• cool down completely and store in air tight container

• serve as a snack with a cup of tea

• Enjoy 😉 

NOTES

• dough should be soft, stiff and non sticky dough. 
• if the dough is sticky and wet, murukku starts to absorb more oil
• you can also use store bought idiyappam flour and urad dal flour, before making murukku, dry roast the flour in low flame until hot to touch
• cool down completely before storing in air tight container