Mostly we all make thenkuzhal murukku for diwali or some special occasions. I love this murukku since my childhood days. I used to do all the pre preparatory works for making homemade murukku maavu like buying rice and urad 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 !!. I saw so many thenkuzhal recipes in blogosphere with different proportions of rice and urad dal. I wanted to share my version too. Hope this post helps beginners. Please go through the Notes section too. Now coming to my version with step by step pictures and video.
Thenkuzhal murukku
White thenkuzhal murukku for Diwali !
Cuisine: Indian
Category: Snacks
Serves: 25 nos
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes
INGREDIENTS
1 cup - 250ml
For small quantity : 1 cup = 250ml
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METHOD
Note
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Perfect thenkuzhal must form a hole. Can you see the hole in the broken murukku piece ? :))
Catch you all in my next post. Bye. Have a gr8 weekend.
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