Thenkuzhal Murukku Recipe| Diwali Special Recipes | Murukku Recipes

Sunday, October 20, 2013

Thenkuzhal Murukku Recipe| Diwali Special Recipes | Murukku Recipes

Munching homemade murukku is a pure bliss and I am really excited about the outcome. My murukku press does not have the expected thenkuzhal pattern(with 3 or 4 holes), so it looks little different from the normal thenkuzhal murukku. But taste wise there is no compensation :) I will be updating the pictures, as soon as I get the exact pattern for the press.

Ingredients:

Rice flour - 1 Cup
Urad dal flour - 2 tblsp
Asafoetida - a pinch
Butter - 1 tbsp
Jeera - 1/2 tsp
Water - as required
Salt - as required
Oil - to deep fry

Method:

1. Refer here for homemade rice flour and urad dal flour. In a wide mixing bowl, add the rice flour, urad dal flour, jeera, butter, asafoetida and required salt. Mix everything together once. Bring water to boil and add it to the flour mixture little by little. Form it into a smooth dough.

2. As mentioned earlier, my murukku press does not have the thenkuzhal pattern (pattern with 3 or 4 holes), so I have used the below pattern. Fill the murukku press with the dough and make the murukku in the ladle in a circular motion.

3. Heat oil in a kadai. To check the correct stage of the oil, pinch and drop the dough into the oil. If it raises immediately, then that is the correct stage. Reduce the flame to medium and deep fry the murukku's until golden brown.

4. Flip it to cook evenly on the other side as well. Drain it in tissue paper. Once it is cooled completely, transfer to an airtight container.

The Crispy murukku can be enjoyed with coffee or tea. It has long shelf life, when stored properly.

Points to remember:

Adding hot water to the flour makes it easier to press. The dough dries faster, so if doing in batches, cover the dough with the wet cloth.
Fry in medium flame, if not the murukku browns faster leaving it uncooked.