Thenkuzhal or rice flour murukku is one of the common snacks that amma and patti makes at home. Usually they makes this with the urad dhal flour. But later my aunt suggested to make this with pressure cooked urad dhal. Along with the recipe she gave, I added dhalia powder and cumin seeds. The murukku came out good. it was super crispy 😛 😛 😛 😛
Rice flour – 5 cups
Urad dhal – 1 cup
Pottu kadalai (Dhalia) – 2 tbsp
Cumin seeds – 2 tbsp
Salt – As required
- Wash the urad dhal, add enough water and pressure cook it.
- Drain the water in a separate vessel and use it later to make the dough.
- Mash the dhal well while it is hot.
- Grind the dhalia to a fine powder.
- Now add the rice flour, dhalia powder, salt, cumin seeds and asafoetida to the mashed dhal.
- Mix the ingredients well so that the cumin seeds and salt are evenly distributed.
- Donot add water at a stretch. Sprinkle the water now and then .
- Knead the flour well to make the firm and smooth dough.
- In a heavy bottomed pan, heat the oil on medium heat. Drop a small bit of the dough to check the hotness of the oil. If the oil is at the correct temperature, then the murukku dough will raise immediately.
- Now stuff the dough into the murukku maker and press it to make the murukku. Murukku maker has many plates with different shapes and I used the one with the round shape.
- They form bubbles around the murukku and a cracking sound will be there.
- Fry it well on both the sides so that it is golden brown on all the sides.
- The best time to remove the murukku is when the bubbles disappear and the cracking sound subside.
- Place it on a plate with a tissue paper on it. So that the extra oil is absorbed.
- After ten minutes, put it in a container and store it.