Thenkuzhal Murukku Recipe - Ingredients
Preparation Time : 5 mins | Cooking Time : 25 mins | Makes: 20
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Raw Rice flour - made from 2 cups of Raw Rice
Urad dhal flour - made from 1/2 cup whole urad dal
Butter - 1.5 tbsp
Hing(Perungayam) - a generous pinch
Jeera - 1 tsp
Water - as required
Salt - to taste
Oil - to deep fry
Method:
- Add rice flour, urad dhal flour, jeera,salt and butter in a bowl and mix well. Boil water, when it starts to boil switch off.Add water little by little.
- Mix well and bring everything together to form a soft dough.First I used a laddle then mixed well with hands to bring it to a soft dough.Now make cylindrical portion with the dough as shown below to fit in the murukku press.
- Grease the murukku press and fill it up the prepared cylindrical dough.Grease a laddle with oil and keep it ready. Now press slowly in the form of a circle. Heat oil in parallel, test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then it is the correct stage.Then drop the murukku from the laddle into hot oil and fry them till golden brown in medium flame.Just give a tap the murukku will fall off into oil or just slide it.
- Make sure it gets cooked evenly on both sides, turn over accordingly.Take it out when the color is golden brown on both the sides.You can even press the murukku directly in oil but I find it easier to press in laddle and then drop it in oil.
My Notes:
- No need to roast it if we use homemade flours as its already roasted and ground. Even if you use store bought rice and urad dhal flours no need to roast for thenkuzhal variety of murukku.
- Adding hot water makes it easier to press. The dough will get dried so keep closed with a wet cloth while making in batches.
- You can also add 1 tsp of sesame seeds while mixing.
- Add oil after few batches as oil will get absorbed and will get reduced.
