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
Easy Thenkuzhal Recipe
Thenkuzhal Murukku Recipe / Easy Thenkuzhal Recipe is made with rice flour and urad dal flour similar to the Chakli which has an addition of chickpea flour.
- 2 Cup Rice Flour / Idiyappam Flour
- 1/2 Cup Urad dal flour
- 1 tbsp Butter Link for Homemade Butter
- 1.5 tsp Jeera
- 1/4 tsp Hing
- Salt As Required
- Oil For deep frying
- First measure and keep all the ingredients ready.
- Sieve the rice flour and urad dal flour twice. The flour should be very fine, else the murukku breaks when making the swirls itself.
- In a wide vessel, add the sieved flours, jeera, hing, butter and required salt.
- Then pour water little by little and start kneading the dough. It should be soft and not stiff else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
- Take a ladle and make swirls at the back side, this method gives good shape. If you have experience, make swirls directly in the oil itself. Heat oil in a kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop it gently in the oil, just 3 or 4 at a time, accordingly to the size of the kadai.
- Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. Drain it in a kitchen towel. The oil gets absorbed by time, pour a little and fry again.
Enjoy this Thenkuzhal Murukku with Bombay Karachi Halwa.
1. First measure and keep all the ingredients ready.
2. Sieve the rice flour and urad dal flour twice. The flour should be very fine, else the murukku breaks when making the swirls itself.
3. In a wide vessel, add the sieved flours, jeera, hing, butter and required salt.
4. Then pour water little by little and start kneading the dough. It should be soft and not stiff else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
5. Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser. Use Thenkuzhal achu / dye for making this murukku.
6. Take a ladle and make swirls at the back side, this method gives a good shape. If you have experience, make swirls directly in the oil itself. Heat oil in a kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then drop it gently in the oil, just 3 or 4 at a time, accordingly to the size of the kadai.
7. Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. Drain it in a kitchen towel. The oil gets absorbed by time, pour a little and fry again. 
Enjoy this Thenkuzhal Murukku with Bombay Karachi Halwa.
Easy Thenkuzhal Recipe
Tips for Thenkuzhal Murukku Recipe
1. If using store bought urad dal flour, no need to roast it. I used a 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.
Thenkuzhal Murukku Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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