Thenkuzhal Murukku
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.
For 8 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.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.
- d.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
Step 2
- a.Set Up for Frying
- b.Grease the inside of a murukku press (chakli maker) and fit it with the thenkuzhal plate, which typically has three small round holes.
- c.Take a portion of the dough and roll it into a log shape. Fill the press compactly, ensuring there are no air pockets.
- d.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
Step 3
- a.Shape and Fry the Murukku
- b.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.
- c.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.
- d.Fry on medium heat. After about 2 minutes, when the bottom is firm, gently flip them over using a slotted spoon.
- e.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
Step 4
- a.Drain, Cool, and Store
- b.Once cooked, remove the murukkus from the oil with a slotted spoon, allowing any excess oil to drip back into the pan.
- c.Place the fried murukkus on a wire rack or a plate lined with paper towels to drain further.
- d.Allow the murukkus to cool completely to room temperature. They will become even crispier as they cool.
- e.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough's consistency is paramount. If it's too stiff, the murukku will break while pressing. If it's too soft, it will absorb excess oil. It should be soft and pliable.
- 2Always fry on a consistent medium flame. High heat will brown them quickly while leaving the inside uncooked, and low heat will make them oily.
- 3Do not overcrowd the pan. Frying in batches ensures the oil temperature remains stable, resulting in perfectly crispy murukkus.
- 4The best indicator of a perfectly cooked murukku is when the loud sizzling sound of the oil significantly reduces. This means the moisture is gone.
- 5For homemade urad dal flour, dry roast 1/2 cup of urad dal on low heat until aromatic, cool completely, and grind to a very fine powder. Sift it at least twice before using.
Adapt it for your goals.
Spice it Up
Add 1/2 to 1 teaspoon of red chili powder or a pinch of black pepper to the dough for a spicy kick.
Seed VariationSeed Variation
Replace cumin seeds with 1 teaspoon of white sesame seeds (til) or 1/2 teaspoon of carom seeds (ajwain) for a different flavor profile.
Vegan OptionVegan Option
Substitute the unsalted butter with 2 tablespoons of hot vegetable oil or melted vegetable shortening to make the recipe fully vegan.
Why this is on our healthy list.
Source of Energy
The primary ingredient, rice flour, is rich in carbohydrates, providing a quick source of energy to the body.
Plant-Based Protein
Urad dal flour contributes a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Frequently asked questions
A hard murukku is usually the result of a stiff dough or not enough fat (butter/oil). Ensure your dough is soft and pliable, and that the butter is well incorporated into the flour.