Thenkuzhal Murukku Making Machine

Thenkuzhal Murukku is a classic South Indian snack known for its light, crispy texture and mild seasoning. Made using rice flour and urad dal flour, this murukku is perfect for festivals, tea-time snacking, or special occasions.

Ingredients

• 2 cups Rice Flour / Idiyappam Flour
• 1/2 cup Urad Dal Flour
• 1 tbsp Butter
• 1½ tsp Jeera (Cumin Seeds)
• 1/4 tsp Hing (Asafoetida)
• Salt, as required
• Oil, for deep frying

Instructions

1. Measure and keep all ingredients ready.
2. Sieve rice flour and urad dal flour twice for a fine texture.
3. Mix flours, jeera, hing, butter, and salt in a wide bowl.
4. Add water gradually and knead into a soft, pliable dough.
5. Grease the murukku presser and insert the thenkuzhal achu.
6. Press murukku swirls on the backside of a ladle or plate.
7. Heat oil and test by dropping a small piece of dough.
8. Fry 3–4 murukku at a time on medium flame until golden.
9. Drain on kitchen towel and repeat for remaining dough.
10. Cool completely before storing.

Notes & Tips

• Store-bought urad dal flour does not need roasting.
• For whiter murukku, reduce urad dal flour to 1/4 cup.
• Do not mix jeera and sesame seeds together.
• Do not skip butter; it ensures crispiness and taste.
• Butter can be replaced with hot oil for longer shelf life.
• Always cover dough to prevent drying.
• Fry only in hot oil to avoid oil absorption.
• Shelf life: up to 10 days in airtight container.

Watch the Recipe Video

Conclusion

Crispy, light, and mildly spiced, Thenkuzhal Murukku is a timeless South Indian snack. Enjoy it fresh with tea or pair it with sweet treats like Bombay Karachi Halwa for a complete festive experience.