Thenkuzhal

Thenkuzhal, also known as rice flour murukku, is a popular South Indian snack, often made for Diwali and Janmashtami. In our family, we affectionately call it “Thengozhal”. This light, crispy treat is a festive must-have, passed down through generations, and made with love by amma and paati.

A Family Tradition: Amma and Paati’s Recipe

Thengozhal is one of the most common snacks that amma and paati (grandmother) make at home, especially during festive times. The recipe has been handed down over the years, making it a treasured family tradition. The process of shaping and frying Thengozhal is often accompanied by fond memories of festivals and family gatherings.

Simple Ingredients, Perfect Crunch

Thengozhal is made from a mixture of rice flour and urad dal flour, with a touch of butter for crispiness and softness. The dough is seasoned with cumin seeds and asafoetida, giving it a subtle yet delicious flavour. The beauty of this snack lies in its simplicity, as it is less spiced than other murukku varieties, allowing the natural flavours to come through.

Shaped to Perfection

Using a traditional Thenkuzhal press, the dough is extruded into smooth, tube-like strands and deep-fried to a perfect golden brown. The name “Thenkuzhal” translates to “tubes of honey” in Tamil, highlighting its light, crisp texture—though no honey is used.

Tips for Making Perfect Thenkuzhal

1. Use Fresh Flour: Always use freshly ground rice flour and urad dal flour for the best flavour and texture. If possible, sieve the flours to ensure a smooth dough. I used store bought Idiyappam flour.
2. Perfect Dough Consistency: The dough should be soft and pliable, but not too sticky or dry. If it’s too stiff, add a little warm water. If it’s too soft, adjust with a bit of rice flour. The right dough consistency ensures smooth pressing and crispy results.
3. Don’t Skip the Butter: Adding butter or ghee to the dough is key to getting that melt-in-the-mouth texture. Also this gives the white colour to the thengozhal. Too much can make the Thengozhal greasy, so use it in moderation—usually 1 tablespoon of butter for 1 cup of rice flour.
4. Heat the Oil Correctly: Ensure the oil is at the right temperature before frying. Test by dropping a small piece of dough into the oil—it should rise to the surface slowly. If the oil is too hot, the Thengozhal will brown quickly on the outside while remaining soft inside. If too cool, the murukku will absorb too much oil.
5. Fry in Small Batches: Avoid overcrowding the pan while frying. Frying in small batches ensures even cooking and helps maintain the oil temperature.
6. Store Properly: Once the Thengozhal cools, store it in an airtight container to keep it crisp for weeks. Proper storage also helps maintain its light texture.

Ideal for Festivals and Tea Time

Thengozhal is a snack that can be enjoyed during festivals or with evening tea. It stays fresh for weeks when stored properly, making it a great snack to have on hand for celebrations or when guests arrive unexpectedly.

Versatile and Gluten-Free Option

Thengozhal is naturally gluten-free due to its rice flour base, making it a snack that can be enjoyed by those with dietary restrictions. Its light flavor and crispy texture make it a family favourite for any occasion.

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Thenkuzhal

Niranjana Sankaranarayanan

henkuzhal, also known as rice flour murukku, is a popular South Indian snack, often made for Diwali and Janmashtami. In our family, we affectionately call it "Thengozhal". This light, crispy treat is a festive must-have, passed down through generations, and made with love by amma and paati.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Snacks

Cuisine Indian, South Indian

Servings 10 nos

Equipment

• 1 Frying pan

Ingredients

  

• 1 Cup Rice flour
• 2 tsp Urad dal flour
• 1/2 tsp Cumin seeds
• 1/2 tsp Black sesame seeds optional
• 1/2 tsp Asafoetida
• 2 tsp Butter
• As req Water

Instructions

 

Roasting the Urad dal

• Roasting the Urad Dal: Dry roast the urad dal over medium heat until it starts to change colour slightly. Once roasted, grind it into a fine powder, then sieve and set it aside.

Preparing the Dough

• Preparing the Dough: In a large bowl, combine rice flour, the prepared urad dal flour, asafoetida, salt, butter, and cumin seeds. Mix everything well.

Kneading the dough

• Kneading the Dough: Gradually add water, little by little, and knead the mixture into a soft, non-sticky, and pliable dough.

Heating the Oil

• In a heavy-bottomed pan, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into it—if it rises to the surface immediately, the oil is ready for frying.

Shaping the Murukku

• Fill the murukku maker with the dough. The murukku press comes with plates of different shapes—I used the one with a round hole. Press the dough to form the murukku shapes directly into the hot oil.

Frying the Murukku

• You’ll notice bubbles forming around the murukku and a sizzling sound. Fry the murukku on both sides until they turn golden brown.

Knowing when to remove

• The best time to take the murukku out of the oil is when the bubbles disappear and the sizzling sound reduces.

Draining Excess Oil

• Place the fried murukku on a plate lined with tissue paper to absorb any excess oil.

Storing

• After about 10 minutes, once the murukku has cooled, store them in an airtight container to maintain their crispiness.

Notes

• Colour of the murukku depends on the quality of rice flour. I used Idiyappam flour.
• Using Butter makes murukku crispy and also gives murukku the white colour.
• If too much oil or butter is used, the murukku dissolves in oil. 

 

 

Keyword Thengolu, Thenkuzhal

INSTRUCTIONS

• Roasting the Urad Dal: Dry roast the urad dal over medium heat until it starts to change colour slightly. Once roasted, grind it into a fine powder, then sieve and set it aside.
• Preparing the Dough: In a large bowl, combine rice flour, the prepared urad dal flour, asafoetida, salt, butter, and cumin seeds. Mix everything well.
• Kneading the Dough: Gradually add water, little by little, and knead the mixture into a soft, non-sticky, and pliable dough.

• Heating the Oil: In a heavy-bottomed pan, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into it—if it rises to the surface immediately, the oil is ready for frying.
• Shaping the Murukku: Fill the murukku maker with the dough. The murukku press comes with plates of different shapes—I used the one with a round hole. Press the dough to form the murukku shapes directly into the hot oil.

• Frying the Murukku: You’ll notice bubbles forming around the murukku and a sizzling sound. Fry the murukku on both sides until they turn golden brown.

• Knowing When to Remove: The best time to take the murukku out of the oil is when the bubbles disappear and the sizzling sound reduces.

• Draining Excess Oil: Place the fried murukku on a plate lined with tissue paper to absorb any excess oil.

• Storing: After about 10 minutes, once the murukku has cooled, store them in an airtight container to maintain their crispiness.

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