Thenkuzhal Murukku - Chettinad style Murukku

The name Thenkuzhal means that this snack is "honey like". Usually I get the flour from my Mom or my Mother-in -Law to make this murukku.This time I did not have the flour, so I decided to make it from scratch. It came out very well and my family loved it.

This is very easy to make snack and its nutritious too. Rice and Urad dal flour are used to make this dish. You can add coconut oil /ghee while kneading  to make it extra yummy.

Preparation time: 10 min.
Making time: 2 hrs.
Yields: 30 murukku.



Ingredients:

• 4 cup rice flour.
• 1 1/2 cup urad dal flour.(you can substitute  rice flour and urad dal by thenkuzhal murkku flour if you have )
• 5-6 cups of water.
• 1 tbsp salt.
• 1 tsp warm Cooking Oil(or coconut oil)

Method:

• Roast the urad dal until it browns a little.
• Grind Urad dal to make a fine flour.
• Seive the urad dal flour and rice flour until you get a fine consistency. (I used store bought rice flour)

• Add required salt ,water and little hot oil to the flour and mix it to make a dough.
• I made them in two batches to prevent the dough from browning or from drying out.
• Add enough oil to the heavy bottomed vessel (kadai), and heat the oil.
• Divide the dough into 7-8 pieces and roll them in a oval shape.
• Place the dough in a Muruku press (5 hole ones).
• Press the Murukku press and rotate it simultaneously to make two rounds.
• You can do this directly in hot oil, I made them in a Plate and slid them in to the oil.
• The oil will sizzle when you add the raw murukku.
• Turn them after 2 min when the Murukkus are little hard and when the color changes to golden brown.
• Cook the other side till golden brown too.

• Remove and drain excess oil in a paper towel.
• Thekuzhal is ready to be devoured.

Note:

• My Thenkuzhal was golden brown because the urad dal was roasted a little longer.
• If the Murukku absorbs more oil means there is too much urad dal.
• If the  Murukku is a little hard then there may be less urad dal flour.
• Add the right amount of oil and make sure that the oil is hot enough before cooking the Murukku.
• If the oil is not hot enough Murukku might turn soggy.

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