Crispy, light, and melt-in-your-mouth spirals made from rice flour and urad dal. This classic South Indian snack is perfect for festivals like Diwali or as a tea-time treat. The name 'Thenkuzhal' translates to 'tubes of honey', a poetic reference to its delicate, hollow shape and texture.
Prep20 min
Cook30 min
Servings8
Serving size: 5 pieces
252cal
5gprotein
34gcarbs
11g
Ingredients
2 cup Rice Flour (sifted)
0.5 cup Urad Dal Flour (sifted)
2 tbsp Unsalted Butter (softened at room temperature)
Aromatic, crispy Thenkuzhal Murukku – a classic, soul-satisfying snack perfect for any time!
This chettinad dish is perfect for snack. With 251.99 calories and 4.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
In a large mixing bowl, combine the sifted rice flour, sifted urad dal flour, salt, cumin seeds, and asafoetida. Whisk them together to ensure the spices are evenly distributed.
Add the softened butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a crispy, non-greasy murukku.
Gradually add warm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The final consistency should be like a soft chapati dough, not sticky or stiff. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Set Up for Frying
Grease the inside of a murukku press (chakli maker) and fit it with the thenkuzhal plate, which typically has three small round holes.
Take a portion of the dough and roll it into a log shape. Fill the press compactly, ensuring there are no air pockets.
Heat the vegetable oil in a heavy-bottomed kadai or pan over medium heat. To test the oil's temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily without browning too quickly, the oil is ready.
3
Shape and Fry the Murukku
Press the dough out onto a greased flat ladle, a piece of parchment paper, or a small plate, moving in a circular motion to form a spiral of about 3-4 inches in diameter. Press a few murukkus at a time.
Carefully slide the shaped murukku from the ladle into the hot oil. Fry 3-4 murukkus per batch, depending on the size of your pan, to avoid overcrowding.
Fry on medium heat. After about 2 minutes, when the bottom is firm, gently flip them over using a slotted spoon.
Continue to fry for another 3-4 minutes, turning occasionally, until they are a light golden color and the vigorous sizzling of the oil subsides. The reduction in sizzling indicates that the moisture has evaporated and the murukku is cooked through and crisp.
4
Drain, Cool, and Store
Once cooked, remove the murukkus from the oil with a slotted spoon, allowing any excess oil to drip back into the pan.
Place the fried murukkus on a wire rack or a plate lined with paper towels to drain further.
Allow the murukkus to cool completely to room temperature. They will become even crispier as they cool.
Once fully cooled, store them in an airtight container to maintain their freshness and crispness. They can be stored for up to 2-3 weeks.
