Thenkuzhal is a murukku variety prepared for diwali and krishna jayanti. It is made out of rice flour and urid dal flour. We can also make them with dalia powder (pottukadala podi or chutneydal powder).
You can use the home made rice flour or store bought one. Sometimes, the store bought ones are not proper hence I prefer to make the rice flour at home. It is a very easy and tasty muruku variety can be served with tea or coffee.
video thenkuzhal
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Let us look at the recipe now:
Ingredients:
2 cups rice flour
1/2 cup dalia powder or 1/4 cup urid dal flour
1 tbsp butter
1 tsp cumin seeds
a generous pinch of hing powder
salt to taste
oil for deep frying.
Making urid dal flour for MURUKKU:
If you are using urid dal flour, then you have to dry roast the dal till slightly brown like we roast the same for kai murukku. do not over roast. cool and powder them, sift them and ensure that no granules in it.
Method:
In a mixing bowl, take the rice flour, dalia powder or the urid dal flour, cumin seeds, hing, salt, butter. Mix them well. butter should be in room temperature. Now add slowly water in it to make a smooth dough, slightly loose. cover and keep the dough always else it will dry up.
Heat oil in kadai. fill the dough in the murukku press (chakli press). use the plain three hole plate for making the thenkuzhal. squeeze the thenkuzhal on a laddle or jara. check the oil whether it is hot. put little dough in it, if it rises immediately, then the oil is hot. reduce the flame, slide the thenkuzhal in the oil. fry them in medium heat. adjust the flame according to the requirement or else the outside portion will get cooked and inside will remain raw. you can hear the bubbling sound reduced means it is time to take out the thenkuzhal from the oil. take out from the oil, place it on the poori jara, to remove the excess oil, then keep on tissue paper. when cool, store it in airtight container.
You can use the home made rice flour or store bought one. Sometimes, the store bought ones are not proper hence I prefer to make the rice flour at home. It is a very easy and tasty muruku variety can be served with tea or coffee.
video thenkuzhal
Let us look at the recipe now:
Ingredients:
2 cups rice flour
1/2 cup dalia powder or 1/4 cup urid dal flour
1 tbsp butter
1 tsp cumin seeds
a generous pinch of hing powder
salt to taste
oil for deep frying.
Making urid dal flour for MURUKKU:
If you are using urid dal flour, then you have to dry roast the dal till slightly brown like we roast the same for kai murukku. do not over roast. cool and powder them, sift them and ensure that no granules in it.
Method:
In a mixing bowl, take the rice flour, dalia powder or the urid dal flour, cumin seeds, hing, salt, butter. Mix them well. butter should be in room temperature. Now add slowly water in it to make a smooth dough, slightly loose. cover and keep the dough always else it will dry up.
Heat oil in kadai. fill the dough in the murukku press (chakli press). use the plain three hole plate for making the thenkuzhal. squeeze the thenkuzhal on a laddle or jara. check the oil whether it is hot. put little dough in it, if it rises immediately, then the oil is hot. reduce the flame, slide the thenkuzhal in the oil. fry them in medium heat. adjust the flame according to the requirement or else the outside portion will get cooked and inside will remain raw. you can hear the bubbling sound reduced means it is time to take out the thenkuzhal from the oil. take out from the oil, place it on the poori jara, to remove the excess oil, then keep on tissue paper. when cool, store it in airtight container.
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