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December 2, 2011


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Mostly we all make thenkuzhal for diwali or some special occasions. I love this murukku since my childhood days.I used to do all the pre preparatory works like buying rice and dal , grinding it in flour mill,sieving etc.I sit with my mom & aachi when they make this for diwali especially to get the last batch of murukku,My mom make a batch of half cooked murukku( we call it “arai vekkaadu” in tamil) for me.I love this murukku more than the crispy ones. I eat it hot immediately after taking out from the oil.Even today,my MIL make this specially for me.How sweet !!In love .I saw so many thenkuzhal recipes in blogosphere with different proportions of rice and urad dal . I wanted to share my version too.I tried to take step by step pics for beginners for the first time.I really admire our fellow bloggers who blog recipes with step by step pics for each and every post.They have so much of patience and skill to do this. I really don’t have both Winking smile.I feel sweets and savouries need step by step presentation for better understanding. Hope this post helps beginners. Feel free to leave your comments about my presentation.I will improve in my further posts.Please go through the Notes section too.. Now coming to my version..


Thenkuzhal murukku

Thenkuzhal murukku White thenkuzhal murukku for Diwali !
Cuisine: Indian
Category: Savories
Serves: 25 nos
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes


  • Raw rice/Maavu arisi - 5 cups
  • Round urad dal - 3/4 cup
  • Fried gram dal/Pottukadalai - 1/4 cup
  • Butter – 4 tbsp (1/4 cup)
  • Asafetida / hing – 1/2 tsp
  • Jeera / cumin seeds or Black sesame seeds – 2 tbsp
  • Salt & water – As needed.
  • Cooking oil – for deep frying.
For small quantity : 1 cup = 200ml
  • Rice flour - 1 cup
  • Roasted urad dal flour -  2 tbsp
  • Butter - 1.5 tsp
  • Hing - 2 pinches
  • Cumin seeds or sesame seeds - 1/2 tsp
  • Salt & water - as needed
  • Cooking oil - to deep fry

  • Heat a kadai and dry roast urad dal slightly without changing its colour. Roast till nice aroma comes from urad dal. Switch off the flame and add the fried gram dal. Now mix the rice, roasted urad dal and fried gram dal. Grind in flour mill or powder it in mixie. If u use mixie to grind the mixture, please don’t forget to sieve the flour. Flour should be very fine in texture. This is called “murukku maavu”. If you have store bought readymade murukku maavu,u can use it. OR u can use store bought rice flour and make urad dal flour at home.
  • Melt butter and set aside.
  • To this murukku maavu,add salt ,melted butter, hing , jeera or sesame seeds and water to make a non sticky dough. Take the murukku press and mould with one whole. Fill the dough and set aside..
  • Heat the oil in a broad kadai and and press the murukku in circular motion directly in oil or press the murukku in a polythene sheet or in the back of ladle separately and then drop in hot oil. This way u get a nice shape. After u press the murukku , please stand a few feet away from the kadai.Sometimes , very rarely murukku may burst like seedai . If it doesn’t burst, then proceed.
  • Cook for sometime.Flip and cook for some more time till the hiss sound and bubbles ceases .Do it in medium flame.Adjust the flame whenever needed. Remove and drain in a paper towel..Store in an air tight container after it cools down.


Don’t forget to try the half cooked murukku in the last batch.For this, after u press the murukku in oil , just flip immediately and remove in 10 secs.. Eat it hot !!
White colored , crispy thenkuzhal is ready to enjoy !!


  • When u make murukku in large quantities , make the dough in batches to avoid the dough from drying.Also cover the dough with a damp cloth or a lid while cooking murukku. This helps in getting white colored murukku for all the batches. Otherwise color may vary for the last batches.
  • We have added fried gram dal and butter to get the crispness & white color . But usually fried gram dal is not added in thenkuzhal.Its purely optional.
  • Adding too much of butter makes the murukku look oily and becomes soggy very soon.Shelf life gets reduced.
  • Adding more urad dal flour or too much of roasting the urad dal results in dark colored murukku.So make sure u roast the urad dal without changing the color..
  • If u use store bought rice flour and urad dal flour , the ratio would be 8:1.No need to roast the urad dal flour if it is ready made.
  • The murukku flour should be very fine in texture otherwise it may burst while cooking. So i always sieve the flour for safer side Winking smile
  • Use enough oil for deep frying. Add more oil after few batches if necessary.
  • Drop or press the murukku only when the oil becomes hot. U can find this by dropping a pinch of flour. It rises up quickly.This is the correct heating point. Do not let the oil fume. Always keep the flame in medium for even cooking.
  • Instead of pressing in oil directly , u can try pressing it in the back of ladle greased with oil or greased polythene sheets. This way u’ll get nice shape.. 
  • After cooking when u break the murukku , u can c a hole in the middle of the murukku like  funnel. This denotes the murukku is perfect !!

Perfect thenkuzhal must form a hole.Can u see the hole in the broken murukku piece Winking smile
Catch u in my next post. Bye. Have a gr8 weekend Smile


  1. lovely murukku and pictures too

  2. Woww... looks absolutely perfect and inviting... love the clicks too.. thanks for the recipe dear.. awesome job !!
    Indian Cuisine

  3. WOW..lovely murukku..I really like the colour and texture..and ya its so difficult to take step by step pictures but you have done a good job.

  4. lovely murukku...u have done it perfectly and thanks for sharing step wise pictures...loved your clicks too..they looks more tempting..

    Spicy Treats
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  5. Crispy yummy murukku...Love them...

  6. Very nicely done and if the inside has the hole, it means it is truly thaenkuzhal...the colour and the insides vouch that they have been perfectly made.

  7. nice pictures and lovely done

  8. Perfectly done,crispy and delicious..

  9. delicious recipe and fabulous pictures... tips are also very useful..

  10. Wonderful pictorial and well explained

  11. The color looks so inviting..bookmarked

  12. So good and wonderful post with step by step photos.

  13. Perfect & crispy & such a tempting murukku Chitra,..Pass me some will ya.. ;)
    Prathima Rao
    Prats Corner

  14. Wow nice crispy murukku looks yumm...nice stepwise too

  15. Just mouthwatering...looks so easy to prepare and delicious!

  16. Fantastic! I love murukku but I've been too intimidated to try it at home :(

  17. wow...
    looks perfect and very tempting chitra...
    very well illustrated :)

  18. Feel like munching some,well prepared crispy murukkus..

  19. love the broken murukku pic where you can see the inside too! all these crunch munch are all time favs, can have it through out the year na?

  20. Thenkuzhal has come out so good, Chitra. Actually this is one of my favorite snack, but I haven't prepared it even once. Maybe next Diwali.

  21. looks very tempting and delicious. Lovely snack.

  22. Looks delicious and crunchy ...very well explained!

  23. hey nice one and very well done.

  24. Very crispy n crunchy murukkus.Well presented.

  25. looks so perfect and crispy..lovely murukku..

  26. Thank you for the wonderful recipe. Bookmarked it.

  27. I am drooling seeing the lovely, crispy, crunchy and yummy murukku.

  28. Delicious crunchy snack, looks wonderful! Dear, I've shared few awards with you. Please come by and pick it up :)

    Coconut Cake & Awards

  29. I love this crunchy and delicious snack.

  30. Muruku looks light n crispy..wanna have it now :)

  31. Wish ya great year ahead ,happy new year 2012

  32. Pictures are nice that you have given and they are really helpful in understanding the technique. I am going to use this thing with my fried bread. I think it will make great combination.

  33. Same process i tried and it came out well. Thanks for the tips

    1. Thanks a lot for trying nirmala :)


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