Diwali Snack RecipesMurruku, thenkuzhal | easy murukku recipes

Murruku, thenkuzhal | easy murukku recipes

      Thenkuzhal murukku for Diwali.

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 . Check out my full collection of Diwali recipes.

INGREDIENTS: Makes – 18-20 murukku

RICEFLOUR | IDIYAPPAM FLOUR 1and 1/2 cup
URAD DHAL FLOUR 1/4 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.
  • 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.
  • Fix the murruku presser using the mould shown in the picture.

IMG_2714

  • Fill the murukku presser with the dough and close it.
  • 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 .
  • When the oil stops bubbling and the sound stops,just take it out from the oil and transfer it into a kitchen towel.
  • Store it in a airtight container.

IMG_2731

  • 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. Don’t 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.

IMG_2728
4.      If you have a rice mill in your place,grind rawrice along with uraddhal and make murruku out of this.

49 COMMENTS

  1. 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 …

    • 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

  2. @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.

  3. 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?

    • 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

  4. 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…

  5. 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

  6. 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

  7. 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

    • 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 .

  8. 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.

  9. hello mam. Thanks for the great recipe. I tried the muruku today, the taste was fine and it came out perfectly except that these are mu observation
    — it had sharp edges and it did not have that silky testure like yours
    — I also observed small white dots on the muruku

    ps: I made rice flour at home, soaked dried and grinded in my mixer ( could it coz it was not a very powdered texture like rice mill one ?)

    • Texture of the flour plays a vital role in the look and texture of the murukku.
      always make it very very smooth powder else rice mill one works out well. Or use idiyappam flour.
      Small dots on murukku comes when the flour has more moisture.

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