Thenkuzhal
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.
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.