Thenkuzhal is a crispy murukku snack made with rice flour and roasted lentil flour. Thenkuzhal murukku is a common bakshanam / snack made during the Diwali festival. One of the easiest snack to make and enjoy not just during the festival time but any day.
Every year right around Diwali festival, I start thinking of new snacks to make for home. I like to add couple of new savory snacks recipe to my collection of Diwali recipes.
Table of contents
I love this Plain Thenkuzhal (as I like to call it). This thenkuzhal is a no fuss recipe made with rice flour and ground roasted urad dal flour. Just a little salt, butter and cumin and we are all set to make this crispy murukku.
This vella thenkuzhal (white thenkuzhal) is perfect for kids as there is no spice at all. No chili powder or any kind of heat is added to this murukku. On the same note, if you are looking for a muruku with spice, then definitely check the Mullu Thenkuzhal recipe or the Manapparai Murukku recipe.
I don't remember amma making this plain white thenkuzhal often. Maybe because appa liked spicy snacks. I have always made Ribbon Thenkuzhal or Mullu Murukku for Diwali. So this year, I started my snacks preparation with this is plain Thenkuzhal murukku.
As for any bakshanam / snacks, having good quality flours is a must. I usually grind my own lentil flour at home. Homemade rice flour is the best when it comes to making snacks. If you are in US though, store bought rice flour works for most of the savory snacks.
What is Thenkuzhal?
Then refers to honey and kuzhal means straw. These murukku are light and crispy and have a hole in the center. The name maybe came from a sweet thenkuzhal which feels like sipping on honey.
Thenkuzhal simply refers to crispy snack made with many different kind of flours. The difference between them is mainly based on the kind of flour and lentil used.
Mullu Thenkuzhal - made with rice flour, moong dal flour and chana dal flour. It is also squeezed through a mould that has a star shape. This makes the murukku come out prickly and hence the name mullu (thorn) thenkuzhal.
Ribbon Thenkuzhal - made with rice flour and besan, this murukku is flat and shaped liked a 'ribbon'. Hence the name Ribbon murukku.
Other than this, there is Manapparai murukku, chakli which are all some kind of thenkuzhal that is shaped differently and is made with different flavors.
Why is this my favorite?
- It is the basic and simplest of the thenkuzhal recipes.
- I call it the beginner recipe and if you are new to making bakshanam / snacks, this is the recipe to try.
- Kids and adult approved.
- This murukku literally melts in your mouth.
- This thenkuzhal is perfect for someone who does not tolerate heat. So a great murukku recipe for toddlers.
- This murukku cooks very quick.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Flour - I used rice flour and roasted urad dal (ullutham paruppu) flour for this. I made my own urad dal flour and I will be explaining that process below. We could use store bought rice flour or use homemade rice flour.
Cumin seeds - We use cumin seeds in our family to make thenkuzhal murukku. I do know that some use sesame seeds or a combination of sesame and cumin. seeds.
Butter - Softened butter gives the vella thenkuzhal a melt in the mouth crunch. I have used unsalted butter. If using salted butter, adjust the salt in the dough accordingly.
Salt and Asafetida
Oil - To deep fry the thenkuzhal. I use peanut oil, canola oil or vegetable oil.
Murukku Press / Thenkuzhal Acchu - A special gadget used to squeeze out the thenkuzhal. These are available online or in local Indian stores.
Step by step process
- Make the Urad dal flour (Ullutham Maavu) - Measure urad dal and dry roast it in a pan until it slightly starts to change color and becomes aromatic. Do not let it become too dark as it will change the color of the thenkuzhal as well.
- Once the lentil cools down to room temperature, grind it into a fine powder. Sieve the flour and then grind the coarse flour again. Use the fine sieved powder to make the thenkuzhal.
Tip - During festival season, I make a large batch of flour and store it either in the pantry or in the freezer (if storing for longer period). This way I always have the flour ready.
- In a bowl, add the rice flour, lentil flour, softened butter, cumin seeds and salt. Mix well using your fingers to incorporate the butter in the flour.
- Now slowly add water and make a stiff dough. So not make the dough too soft as the thenkuzhal will absorb lot of oil when frying.
- If making a large batch of thenkuzhal, I would recommend making the dough in batches. The dough when left for long time will absorb oil when frying.
- I use a 3 hole acchu (mould) to make the thenkuzhal. My new murukku press did not have plain round 3 hole acchu. So I used my old brass murukku maker. Grease the inside of the murukku mould and the plate.
- Heat oil in a kadai. Test the oil by dropping a small piece of dough. If the dough rises up immediately, the oil is ready. Turn the heat to low-medium.
- Fill the murukku press with dough and squeeze into small circles. I press the thenkuzhal directly over the oil. If you are a beginner, I would recommend shaping the murukku over greased small plates and then frying it. (Refer to the video).
- In about 15 seconds, flip the thenkuzhal to the other side to cook. Once the bubble and noise ceases from the oil, remove the thenkuzhal.
Note - We have to remove this thenkuzhal when still white in color. Do not let it change color too much.
- Drain the fried thenkuzhal on a paper towel lined tray. Once they cool down entirely, store it in a air tight container.
Expert tips
- Grind and have all the flours ready before planning on bakshanam. This makes it easier on the day of cooking.
- Shape the thenkuzhal on a greased plates or back of ladle if you are new to making them. I squeeze my dough directly over the oil.
- Fry them in low to medium heat. If not the murukku will appear to be cooked on the outside but will be uncooked inside.
- Store the murukku or any snack only after completely cooling down to room temperature.
- Store them in air tight container to retain the crispiness.
Frequently asked questions
Too much fat / butter can make the dough disintegrate in oil. If your murukku melts or dissolves in oil, add more flour to the dough and knead again. Adjust the salt accordingly.
There is a couple of reason why thenkuzhal becomes hard. One is when there is less butter / fat in the dough. The other more common reason is when we don't cook them properly. Cooking very high heat makes the thenkuzhal hard and chewy.
The amount of lentil in the dough can make the thenkuzhal darker in color. Make sure you use the quantity mentioned. Also if the rice flour quality is poor, it can change color quickly. Frying it on high heat can also make the thenkuzhal darker on the outside and uncooked inside.
More snack recipes
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Recipe card
Recipe
Thenkuzhal Murukku Recipe
Equipment
- 1 Murukku Press
- 1 fry pan
- 1 slotted ladle
Ingredients
- 2 cups Rice flour Homemade or store bought
- ¼ cup Urad dal flour See instructions below to make at home
- 3 Tablespoon Butter softened
- 2 teaspoon Cumin seeds
- ½ teaspoon Asafetida
- Salt to taste
- Oil to deep fry
Instructions
- Make the Urad dal flour (Ullutham Maavu) - Measure urad dal and dry roast it in a pan until it slightly starts to change color and becomes aromatic. Do not let it become too dark as it will change the color of the thenkuzhal as well.
- Once the lentil cools down to room temperature, grind it into a fine powder. Sieve the flour and then grind the coarse flour again. Use the fine sieved powder to make the thenkuzhal.
- Tip - During festival season, I make a large batch of flour and store it either in the pantry or in the freezer (if storing for longer period). This way I always have the flour ready.
- In a bowl, add the rice flour, lentil flour, softened butter, cumin seeds and salt. Mix well using your fingers to incorporate the butter in the flour.
- Now slowly add water and make a stiff dough. So not make the dough too soft as the thenkuzhal will absorb lot of oil when frying.
- If making a large batch of thenkuzhal, I would recommend making the dough in batches. The dough when left for long time will absorb oil when frying.
- I use a 3 hole acchu (mould) to make the thenkuzhal. My new murukku press did not have plain round 3 hole acchu. So I used my old brass murukku maker. Grease the inside of the murukku mould and the plate.
- Heat oil in a kadai. Test the oil by dropping a small piece of dough. If the dough rises up immediately, the oil is ready. Turn the heat to low-medium.
- Fill the murukku press with dough and squeeze into small circles. I press the thenkuzhal directly over the oil. If you are a beginner, I would recommend shaping the murukku over greased small plates and then frying it. (Refer to the video).
- In about 15 seconds, flip the thenkuzhal to the other side to cook. Once the bubble and noise ceases from the oil, remove the thenkuzhal. Note - We have to remove this thenkuzhal when still white in color. Do not let it change color too much.
- Drain the fried thenkuzhal on a paper towel lined tray. Once they cool down entirely, store it in a air tight container.
Video
Notes
- Grind and have all the flours ready before planning on bakshanam. This makes it easier on the day of cooking.
- Shape the thenkuzhal on a greased plates or back of ladle if you are new to making them. I squeeze my dough directly over the oil.
- Fry them in low to medium heat. If not the murukku will appear to be cooked on the outside but will be uncooked inside.
- Store the murukku or any snack only after completely cooling down to room temperature.
- Store them in air tight container to retain the crispiness.
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