This Thenkuzhal Murukku Recipe is made with rice flour and urad dal flour similar to the Chakli which has an addition of chickpea flour. It originated in South India and it’s name derived from the Tamil word twisted which refers to it’s shape. Everyone who celebrates Diwali in Tamilnadu prepare this easy Thenkuzhal Recipe at least in small quantity, as this savoury is a must and it is also very simple to make. It stays good for more than 10 days, then why waiting? as Diwali countdown has started…. go ahead with the celebration.
If interested check out my other Diwali recipes
1. If using store bought urad dal flour, no need to roast it. I used homemade one.
2. If you like this easy Thenkuzhal recipe to be more white colour, reduce the urad dal flour to 1/4 cup.
3. Both the rice flour and urad dal flour should be fine, so sieve it. Otherwise continuous swirls cannot be made and the murukku breaks.
4. Jeera can be replaced with sesame seeds, but don’t use both at the same time.
5. Don’t add butter more than mentioned, else the murukku dissolves in the oil and the shelf life too reduces a bit.
6. Never skip butter, as it adds more taste and crispiness to the Thenkuzhal Murukku recipe.
7. Butter can be replaced with 1 ladle full of hot oil. It lends crispiness and stays good for more than 2 weeks.
8. Always keep the dough covered to avoid drying. If preparing in bulk do it in batches.
9. Fry it in hot oil only, else the murukku absorbs more oil.
10. Oil gets absorbed by time, so pour enough oil and fry again.
11. Shelf life of this murukku is 10 days when stored in clean and airtight containers.