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Kara thenkuzhal
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Kara thenkuzhal recipe

South Indian murukku made with rice flour, toor dal flour and urad dal flour
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Diwali recipes, Snack
Cuisine: Indian, South Indian
Keyword: Diwali recipes, murukku recipes
Servings: 15 murukku
Author: Jeyashri suresh

Ingredients

  • 3 portion Rice I used 1 cup
  • ¼ portion Toor dal
  • ¼ portion Urad dal
  • 2 tsp Red chilli powder
  • Salt as needed
  • 1 tsp Cumin seeds
  • 2 tsp Butter
  • 2 tsp Hot oil
  • Oil for deep frying

Instructions

  • I ground everything in a rice mill, but if you do not have access to mill in your place, powder the toor dal and urad dal into a fine powder and then measure. Rice flour 3 portion, ¼ portion toor dal flour and ¼ portion urad dal flour.
  • Seive all the flours and keep this in a bowl.
  • Add salt, cumin seeds, red chili powder, softened butter and hot oil to this.
  • Add water little by little to this to make this into a smooth dough.
  • Heat oil. Using the thenkuzhal achu in a murukku press sqeeze out the murukkus in hot oil.
  • If you are not used to directly squeezing in hot oil, you can squeeze in a ladle an flip it to the oil.
  • Fry till the oil sound subsides. Take it out from the oil and drain in a kitchen towel.
  • Repeat this for rest of the dough.

Video

Kara thenkuzhal - Kara murukku reci...
Kara thenkuzhal - Kara murukku recipe - Diwali murukku recipe

Notes

  1. Store this crispy thenkuzhal in an airtight box. Perfect munch with tea/coffee.
  2.  Always fry the murukku on medium heat, if it is too high murukku will turn reddish fast and spoil the taste.
  3. If fried in very low flame, makes the murukku soggy and will drink oil.
  4.  If by any chance you don’t get toor dal flour, try replacing moong dal flour. Will taste very nice too.
  5.  Kara murukku stays good for 10 days in an airtight container.