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Mullu thenkuzhal murukku
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5 from 2 votes

Mullu Thenkuzhal

Any festival is incomplete without a batch of freshly made Mullu Thenkuzhal. It was an essential Diwali Snack growing up and I am doing the same for my kids to experience the festival. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Snack
Cuisine: Chinese, Tamil Nadu
Servings: 25 Murukku

Ingredients

  • Rice flour – 2 ¼ cup
  • Moong dal Payatham Paruppu – little over ½ a cup
  • Channa dal kadalai Paruppu – little less than ½ a cup
  • Butter – ½ stick or around 4 tblsp
  • White sesame seeds Ellu – 2 tsp
  • Asafetida – ½ tsp
  • Chili powder – 1 -2 tsp Depending on how hot you want it
  • Salt - to taste
  • Vegetable oil or sunflower oil – for frying

Instructions

  • Fry both the dal separately without adding any oil until it is golden brown.
  • Let them cool down to room temperature and then grind them together into smooth powder.
  • Sieve the flour, measure and then keep aside. I usually make a big batch of the dal powder and store it in a ziplock bag in the freezer. This way I always have the flour ready whenever I need to make the thenkuzhal.
  • For 2 ¼ cup of rice flour, you need 1 cup of the ground dal powder. Measure them in a wide bowl.
  • Add the rest of the ingredients; Butter, sesame seed, chili powder, asafetida and salt needed.
  • Make a smooth dough adding just enough water needed.
  • Place a handful of dough into the thenkuzhal achu. I used the single star shaped hole plate to make my Mullu Thenkuzhal.
  • Heat oil in a kadai / pan. Squeeze the thenkuzhal out directly in hot oil. You could also shape the murukku in the back of a ladle and then place it inside the hot oil, but I prefer directly squeezing it in oil.
  • Fry the thenkuzhal in the oil in low-medium heat until golden brown.
  • Drain it on a paper towel lined tray and once they cool down to room temperature, store them in an airtight container. It can be stored for at least 2-3 weeks.