Thenkuzhal recipe, murukku preparation with step-by-step photograph, video. The genuine recipe, made in bulk for Diwali and gokulashtami festivals.
Thenkuzhal murukku would be the major Diwali snack in our households. My mother in addition to MIL each make this in giant numbers and retailer in giant tins.
Jump to:
It may be very flavorful and crisp snack. I nonetheless bear in mind my childhood days, when my mother makes this one week earlier than Diwali pageant. F
rom that point the festive temper begins. We simply name it thengozhal, murukku is only a key phrase right here😁
As youngsters, which half excites us extra is whereas making this murukku, the final batch my mother takes out when it’s half-done.
That murukku shall be so white and tender. Though she’s going to give just one every that manner, we find it irresistible very a lot.
Eagerly wait, when my mother will end making murukku? and make this ‘aravekkaadu murukku’ – which suggests half cooked murukkus 😋.
Even my MIL does the identical and now too Vj loves it, so I ensure I reserve one for him and one for myself.
Unlike Kai murukku, we do not roast urad dal that golden. If we roast, will all the time do it very barely for this thenkuzhal.
The recipe is extra widespread. All of us do the identical manner. But right here is my recipe anyhow.
FAQs
Why does murukku break?
Coarse flour, not sufficient water, an excessive amount of fats content material.
Main cause murukku breaks whereas squeezing or in oil is as a result of the rice flour (or generally, urad dal flour) is simply too coarse.
Make positive to make use of high-quality rice flour. Also do not forget to sieve your flours, particularly urad dal flour if you’re making at dwelling.
If it isn’t sufficient water, you may comprehend it as it will likely be exhausting to squeeze, so add little extra water. to bind collectively.
If you assume you’ve added an excessive amount of butter or oil to the dough, sprinkle little extra flour.
How to make whitish thenkuzhal murukku?
Colour of murukku primarily depends upon the rice selection we use.
I take advantage of idiyappam flour and it provides finest white murukku.
You can use a very good high quality uncooked rice if you wish to put together selfmade rice flour.
Using butter additionally provides whitish murukku than ghee.
Do not roast the flour/ urad dal till it modifications colour. Just heating it till dry is okay (if roasting)
Why does thenkuzhal murukku turns exhausting?
If it isn’t cooked correctly inside, the following day, murukku turns exhausting.
So ensure to prepare dinner totally. Cook for longer time in medium to low flame, in the direction of the top provides crispy end result.
Why murukku dissolves in oil?
Too a lot oil or butter and never sufficient water content material within the dough.
Related posts
Recipe card
Thenkuzhal recipe – Thenkuzhal murukku
Thenkuzhal recipe – Thenkuzhal murukku preparation with step-by-step photograph, video. The genuine recipe, made in bulk for Diwali and gokulashtami festivals.
Ingredients
- 2 cups Rice flour Idiyappam flour
- ¼ cup Urad dal flour
- 3 tablespoon Butter + Oil
- ¼ teaspoon Asafoetida
- 1.5 teaspoon Cumin seeds or sesame seeds
- Salt
- Oil – For deep frying
Prevent your display screen from going darkish
Instructions
-
Mix rice flour, urad al flour, butter (melted), oil, asafoetida, cumin seeds, salt properly firstly.
-
Then add water little by little to make a non sticky dough with no cracks.
-
Heat oil in kadai aspect by aspect, sufficient to deep fry the murukkus.
-
Fill the murukku press with this dough with murukku gap plate.
-
I all the time grease some ladles and make murukku firstly in that then drop them in oil. This manner we are able to make first rate shapes additionally our fingers wont really feel the warmth.
-
Test if the oil is sizzling by including a really tiny pinch of dough to grease. Invert the murukku within the ladle gently to grease.
-
Deep fry in medium flame.
-
Cook either side until the ‘Shhh’ sound ceases and murukku flip golden in color.
-
Drain in paper towel and funky down utterly earlier than storing them in hermetic containers.
Video
Notes
- Make positive you retain the dough coated all through to keep away from drying of the dough.
- Even if you wish to make in giant numbers, do it in batches.
- If you make extra dough and maintain for whilst you make murukku, the final batches are likely to get fried in deep golden color,so color could also be completely different.
- Make positive the rice flour you employ is okay in texture. Otherwise the murukku will break. Even if the urad dal powder is coarse, the murukku will break.
- For this murukku my mother says its not essential to fry urad dal / urad dal flour. They simply give rice and urad dal to the mill and get it floor and make murukku. So when you get ready-made urad dal flour at shops, you need to use it as such too. I used retailer purchased urad dal flour.
- If you add extra urad dal powder, then color will fluctuate. Also takes very long time to prepare dinner and crispiness additionally reduces. But provided that you add very far more than the talked about ratio. Approximation works.
- Butter give whiter color and crisp texture(mother&MIL says so)
- Make positive you deep fry in sufficient oil,in any other case the murukku,if touches the underside of the pan will result in uneven browning.
- After few batches, it’s possible you’ll need to high up extra oil for frying, because it will get absorbed.
Stepwise images
1. Mix rice flour, urad al flour, butter (melted), oil, asafoetida, cumin seeds, salt firstly after which add water to make a non sticky dough with no cracks.
2. Heat oil in kadai aspect by aspect, sufficient to deep fry the murukkus.
Fill the murukku press with this dough with murukku gap plate.
I all the time grease some ladles and make murukku first in that then drop them in oil.
This manner we are able to make first rate shapes additionally our fingers wont really feel the warmth. Deep fry in medium flame.
3. Cook either side until the ‘Shhh’ sound ceases and murukku flip golden in color.
Drain in paper towel and funky down utterly earlier than storing them in hermetic containers.
4. This shall be tasting nice for weeks, you may take pleasure in for therefore many days when saved in hermetic containers.
The center within the murukku has gap, which makes it mild and crispy. Maybe that is why they named as then KHUZHAL ?
