Thenkuzhal Murukku Recipe – A Traditional South Indian Snack
Thenkuzhal Murukku is a crispy, deep-fried snack hailing from the southern regions of India, particularly Tamil Nadu. It’s made with a unique blend of rice flour and urad dal flour, which gives it its signature crunchy texture. Often prepared during festive occasions like Diwali or Gokul Ashtami, this savory treat is perfect for enjoying with a hot cup of tea or South Indian filter coffee. Although the process of making Thenkuzhal Murukku may seem simple, it does require some patience and practice to get the perfect crisp and shape. Here’s a step-by-step guide to making this irresistible snack at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Urad Dal flour | 1/4 cup |
| Cumin seeds (Jeera) | 1-1/2 teaspoons |
| Asafoetida (Hing) | 3/4 teaspoon |
| Hot oil or melted ghee | 2 tablespoons |
| Salt | To taste |
| Water | 1/2 cup (or as needed) |
| Oil for deep frying | As required |
Preparation Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Instructions
- Prepare the Dough:
- Start by heating the oil in a wok or kadhai for frying.
- In a large mixing bowl, combine the rice flour, urad dal flour, cumin seeds (jeera), and asafoetida (hing). Add a pinch of salt for flavor.
- Mix all the dry ingredients together thoroughly.
- Make the Dough:
- Gradually add a small amount of water to the flour mixture and mix with your hands until it starts to form a dough.
- Keep adding water little by little, mixing as you go, until the dough reaches a firm, smooth consistency that’s easy to handle but not sticky.
- Drizzle in the hot ghee or melted butter and knead it into the dough to make it softer and more pliable.
- Form the Murukku:
- Once the dough is ready, place a portion of it into the Thenkuzhal press. Keep the remaining dough covered with a damp cloth to prevent it from drying out.
- Press the dough through the Murukku press to form a spiral or circular shape directly over the hot oil. Be gentle yet firm as you shape each piece.
- Fry the Thenkuzhal:
- Slide the shaped dough gently into the hot oil and fry on low to medium heat. Fry until the Thenkuzhal becomes golden brown and crisp.
- Be careful not to fry on high heat, as this may burn the Murukku on the outside while leaving it soft inside.
- Once fried, remove from the oil using a slotted spoon and place on absorbent paper to drain the excess oil.
- Fry the Remaining Dough:
- For the last bit of dough that’s too small to press, shape it into small balls and fry them separately in the hot oil.
- Cool and Store:
- Allow the Thenkuzhal Murukku to cool completely. Store in an airtight container to retain its crispiness.
Serving Suggestions
Thenkuzhal Murukku makes an excellent tea-time snack, offering a crunchy, savory bite with every munch. It pairs wonderfully with Masala Chai or South Indian Filter Coffee for a traditional touch. Enjoy this delicious snack during your festive celebrations or simply as a treat during the day!
Nutritional Information (per serving)
| Nutrient | Value (approx.) |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sodium | 180 mg |
Pro Tips:
- Ensure the dough is not too soft, as it will break when pressing through the Murukku press.
- You can store the dough covered in a damp cloth if you plan to fry in batches. This keeps it from drying out.
- Frying on low to medium heat is key to achieving that perfect crispness.
Enjoy your homemade Thenkuzhal Murukku, a crunchy delight that’s bound to bring smiles at any occasion!
