Thenkuzhal murukku - diwali snack recipe

Thenkulal murukku recipe

Ingredients - thenkulal murukku

raw rice - 4 cups ( IR 20 pacharisi )

urad dal - 1 cup ( use the same cup for measuring both rice and urad dal )

cumin seed - 1 tsp

hing/ asafetida - 1 tsp

salt, oil to deep fry

Method - thenkulal murukku

1. In a kadai fry rice only for few minutes. Do not over fry them like puffed rice. (No need of oil)

2. Then fry urad dal till you get very little colour change with it. Keep the flame low for frying both rice and urad dal. Let them cool for room temperature before giving them to mill for grinding.  

3. If you want to store this flour press it tightly in a silver container and you can save it for 5 to 6 months.

4. Now take this murukku flour in a wide container and add cumin seed, hing, salt - Knead the dough by adding water slowly - dough should like chapatti  dough

5. Take a murukku maker and fill the dough. Squeeze the dough on a oil greased paper. SEE VIDEO

6. Heat the oil for frying in a heavy bottomed pan. Check the hotness by adding little piece of dough into the oil. When the dough rises immediately then the oil is ready for frying.

7. Now add squeezed murukku into the oil and fry them till you get light colour change. Oil around the under cooked murukku bubbling continuously while there is no bubbling with cooked murukku.

SEE VIDEO

8. Now you can serve murukku and store the left over in a air tight box.

Note - thenkulal murukku

You can squeeze out the murukku directly into the oil instead of squeezing it over the paper.

Make sure you keep the dough covered through out to avoid drying of the dough.

Rice flour should be in fine texture to avoid breaking.

If you want to make it in large quantity, then knead the dough in batches as to avoid drying of the dough.