Time and servings
Time and servings
Nutrition
Nutrition
Per piece.
About
Thenkuzhal Murukku brings authentic Tamil bakery-style crunch. Mix fine rice flour with roasted urad dal flour. Season with salt, cumin, and sesame. Add a spoonful of butter for a light, airy bite. Knead the dough with warm water until smooth. Press circles with a plain three-hole disc. Fry the coils till pale golden and crisp. The colour stays light and bakery style. The snack tastes simple and very tasty. Homes prepare it in the festival season with joy. Shaping feels easy when you use the smooth disc. Spiky chakli often needs more control and effort. Thenkuzhal flows steadily from the press and stays neat. Kids love the mellow crunch and gentle spices. Parents pack it for tiffin and lunch boxes. Fry once and store in an airtight container. The batch keeps well and holds a long shelf life. You can rewarm briefly to lift the snap. Fun FactThenkuzhal means honey tube in Tamil, and many cooks say the dough should sing like a flute as it fries.
Ingredients
- 2 cup rice flour (fine)
- ½ cup urad dal flour
- 1 tsp salt
- ½ tbsp cumin
- pinch hing
- 2 tbsp melted butter
- water (for kneading)
- oil (for frying)
Instructions
- Firstly, in a large parath take 2 cup rice flour, ½ cup urad dal flour, 1 tsp salt, ½ tbsp cumin, pinch hing and 2 tbsp melted butter.
- Crumble and mix well, making sure everything is well combined.
- Add water slowly and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Now take 5-hole plate and fix it to the chakli maker.
- Grease the chakli maker with some oil. This prevents the dough from sticking to the mould.
- Furthermore, make a cylindrical shape out of dough and place the dough inside the maker.
- Tighten the lid and start pressing to spiral shapes.
- Drop the chakli into the hot oil, keeping the flame on medium.
- Flip the murukku and fry on medium flame till they turn crispy from both sides.
- Furthermore, drain over to remove excess oil.
- Finally, once cooled, enjoy Instant Thenkuzhal Murukku or store in an airtight container for 2 weeks.
Step-by-step
1
firstly, in a tawa dry roast ¼ cup urad dal on low flame.
2
roast until the dal turns aromatic.
3
cool completely, and blend to a fine powder.
4
sieve the urad dal flour making sure there are no traces of urad dal present. alternatively, use store brought urad dal flour.
5
also add 1¼ cup rice flour, 1 tbsp butter, 1 tsp cumin, pinch hing and ¾ tsp salt.
6
combine and mix well making sure the butter is combined well.
7
further, add water as required and knead a dough.
8
knead to a smooth and soft dough. if the dough is too stiff then murukku will break when you try to shape them using the mould. if the dough is too soft then murukku will absorb oil. so make sure to make a smooth dough.
9
now take 4 holed mould and fix to the chakli maker.
10
grease the chakli maker with some oil. this prevents dough from sticking to mould.
11
furthermore, make a cylindrical shape out of dough and place the dough inside maker.
12
tighten the lid and start preparing thenkuzhal murukku.
13
on a greased spotted spoon, prepare small spiral shape murukku by pressing.
14
seal the ends so that it doesn’t fall apart while deep frying.
15
slide the murukku into hot oil. or bake in preheated oven at 180-degree celsius for 15 minutes.
16
flip the murukku and fry on medium flame till they turn crispy from both sides.
17
furthermore, drain over a paper towel to remove excess oil.
18
finally, serve crispy and tasty thenkuzhal murukku with masala tea or masala milk.
Video
Notes
- Firstly, use fresh oil and rice flour; otherwise, the chakli will taste foul.
- Also, you can replace cumin with sesame seeds for variation.
- Additionally, add chilli powder or pepper to make it slightly spicy.
- Finally, thenkuzhal murukku recipe stays good for a month or more when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/thenkuzhal-murukku-recipe/