Sunday, October 3, 2010

MURRUKU/THENKUZHAL

       My son is a huge fan of this and we used to call this thenkuzhal as murruku. I made this for my uncle’s family , who are in malaysia,when i visited them last week .
I always make this with rice flour and urad dhal flour,this time i used idiyappam flour instead of rice flour. It tasted very yummy. I learnt this recipe from my MIL .
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INGREDIENTS:
RICEFLOUR | IDIYAPPAM FLOUR 6 CUPS
URADDHAL FLOUR 1 CUP
CUMIN SEEDS 1 TSP
WHITE SESAME SEEDS 1 TSP
SALT AS NEEDED
BUTTER 2 TBLSP
ASFOETIDA 1/4 TSP
OIL FOR DEEP FRY
WATER TO KNEAD THE DOUGH

 If you have the option of a rice mill nearby your place ,grind 6 cups of raw rice or parboiled rice(not idli rice) and 1 cup of urad dal into a fine powder. No need to roast the ingredients. This flour can be stored for 6 months in the refrigerator.
 murukku
METHOD:
  • Mix all the ingredients ,except oil and water, nicely.
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  • Take a portion of this and add water to it to make it as a dough.
  • The dough consistency should be little loose than the chapathi dough.
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  • Fix the murruku presser using the mould shown in the picture.
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  • Fill the murukku presser with the dough and close it.
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  • Heat a kadai with oil.
  • When it becomes hot,press the mould ,and put small circles.
  • When it is done on one side,just flip it with a ladle .
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  • When the oil stops bubbling and the sound stops,just take it out from the oil and transfer it into a kitchen towel.
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  • Store it in a airtight container.
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  • Enjoy murrukku with a cup of tea.
Note:
  1. Adding butter will bring crispiness to the murukku, alternatively you can add 2 tblsps of hot oil to it while kneading the dough.
  2. Dont add too much of butter or oil, the murukku will go apart when u put in oil.
  3. My mom always press murukku in ladles and then transfer it to the oil.
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4.      If you have a rice mill in your place,grind rawrice along with uraddhal and make murruku out of this.
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47 comments:

  1. Hi akka,

    I love this murukku...I start with 1 but end up finishing the container itself!!Yours have come out really well..

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

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  2. Thats very quick sameena. Even i too do the same. Cant restrict to one

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  3. most wonderful... i was planning to make one and lo here is the recipe...

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  4. i love this snack too,Nice to have at tea time...nice clicks jeyashri...

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  5. I just adore this snack ..looks so crispy n tempting..nice recipe n pictorials Jeyashri!


    US Masala

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  6. Sounds so good..used to prepare this..my ratios are bit different..will try your method..

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  7. Feel like munching some, very tempting crispy murukku..

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  8. lovely it looks ... what is the diff between idiyaappam flour and rice flour Jeys ??? Rice flour with raw rice and idiyappam flour with boiled rice ????

    Murukku looks very crispy and its my all time favourite ...

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    Replies
    1. Idiyappam flour is mostly similar to our eera arisi maavu( we wash the rice and shade dry and make it powder ) but both will come out super crisp for murruku and even for any type of snacks

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  9. Looks yummy and i too love this so much.. looks very very tempting. And i too use idiyappam flour , cos no other rice flour tastes good here.

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  10. I love murruku... so crispy and delicious.

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  11. Wow this sounds tasty yummy murukus...perfect & crispy they look

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  12. I love this murukku too :) It looks so pretty. Love the first click the best :)

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  13. I always make this for Diwali. Easy and yummy.

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  14. Yummy and crispy murukku..feel like having some!!

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  15. Murukku looks crispy and white! My family favorite too :) First click with cute basket looks gorgeous!

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  16. @Pavitrasrihari,idiyappam flour is made by washing the raw rice and drying it in shade and making flour out of it,Noraml rice flour is just grinding the rice into flour.

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  17. The language is so similar.. if not same... we call it tenglodu..
    I love it :D

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  18. wow!!looks perfect and crispy!!

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  19. Liked your presentation style Jeya....Addicting snacks...

    Deepa
    Hamaree Rasoi

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  20. hi m new 2 ur blog. lots of new stuff in your blog. tenkuzhal looks yummy. do visit and post comments in my blog whenever time permits

    http://entepachakasala.blogspot.com

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  21. Jey, i remembered my old diwali days, where amma used to make different kinds of muruku.....simply irresistable...yours are tempting me.....am grabbing the whole pack..hehe

    Lavanya

    www.lavsblog.com

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  22. I love thenkuzhal and make it for Diwali every year. Looks perfect Jeyashri and loved the detailed pics.

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  23. All time fav!!! and a quickie to make!!! Problem is, once i make, i cant resist myself!!! Its like "No one can eat just one!!!!

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  24. Lovely step by step illustration.Im scared of frying stuff in oil though.

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  25. wow,lovely murukkus..I usually prepare this for diwali.Urs is looking perfect :)

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  26. Murukku looks absolutely perfect Jeyashri...


    Pushpa @ simplehomefood.com

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  27. i love murukku in all forms....love this recipe too...

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  28. We love this. During our last India visit we got a big packet from there, which got over in a couple of days :-) Yours look wonderful !

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  29. Hi Jeyashri,
    Should the urddhal be dry roasted before powdering?
    Thanks
    Jaya

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    Replies
    1. No need to roast the urad dal jaya. Happy making

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  30. Jeyashri.. I have been viewing your Blog since few days, now that i have become big fan of your foodies... Yesterday i have tried the the above recipe, it really came out well.. Everyone at by office & my Hubby's office loved it.. Special thanks to you... I need little clarity on this,, firstly, by muruku didn't come in circles, don't know why :(? Secondly, It drank more oil... Can u tell me reason for this so that i can correct them when i make them for second time?

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    Replies
    1. Hi rekha,
      Thanks for trying out the murruku.
      The reason for not coming in proper round shapes and drinking of more oil may be you must have added more water while making the dough. LLet the dough be soft and ensure that it should not be stiff too. if it is stiff pressing will be painful.
      Hope this works out well. Any doubt feel free to ask me

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  31. Jeyashri.. I have been viewing your Blog since few days, now that i have become big fan of your foodies... Yesterday i have tried the the above recipe, it really came out well.. Everyone at by office & my Hubby's office loved it.. Special thanks to you...

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  32. hi jeyashri , i have tried many of u r receipes before . latest i tried sevu and murukku , it was so tasty and turned out so well.thanks for the step wise receipe and the notes helps us so much .

    regards
    Meena

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  33. hi jeyashri

    i have tried many of u r receipes before.latest is the diwali savouries , sevu and murukku turned so tasty and yummy .thanks for the step wise photos and notes helps a lot.


    regards
    Meena

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    Replies
    1. Thank you so much Meena. Happy diwali to you all

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  34. can u pls do tell me, whether this is rosted urd daal or not, as if it is in normal kai murukku?

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    Replies
    1. no need to roast the urad dal.Grind them raw

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  35. today i tried this came out very well and tasty achieve in color also. i have a doubt. in your recipe muruku looks smooth surface. but in may case its came like cut by cut, surface not smoothy(i.e ribbon pakoda edge scarab). where i did mistake? i have added enough butter, oil and water also. the dough is soft also. reply me to correct next time

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    Replies
    1. Thanks for the message. If the texture didn't come out smooth, the dough is hard. sprinkle little water and make it into smooth. If while making the murukku cracks, it means u hav added too much butter.Some times depends on the nature of the maavu we add little extra water .

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  36. Thanks for reply.. Blog is very useful for me. keep posting good recipes. I am in abu dhabi.. so here cant see any flour mill to make rice power. so i can always use idiyapam flour. its gives good taste. above all is ok.. i can follow everything.. but what ever the dough is soft.. it wont come smoothly in outer.. it wont break while i am done. one thing is to correct. i am searching that.

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  37. Thank you for this recipe, I made it today and everyone loved it.

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  38. I made this during the holidays and it came out very well. Thanks Jeyashri for sharing this recipe. It is my favourite too.

    Devaraj

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