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Thenkuzhal Murukku Recipe for this Diwali
Posted on: 05/Nov/2018 3:12:32 PM
With fast approaching Diwali, what we often smell, hear and see are snacks and sweets! There are a lot of snacks coming in and sweets passing by day to day from office, friends and neighbors. No matter what, that box full of home-cooked snacks is matchless. The fresh, aromatic murukku, gulab jamun, Adhirasam and homemade recipes exclusively prepared with the excitement at the gala time of Diwali is truly unsurpassed.
Of them all, Murukku - the crunchy, slender snack that goes cracking in our teeth can better be said edible crackers! Yeah, that is why we have handpicked Thenkuzhal Murukku recipe to make it easier for you to prepare it at home.
Check out the detailed recipe for Thenkuzhal Murukku and celebrate a crackling Diwali this year.
Here we have a clear and concise recipe to prepare Chettinad Thenkuzhal Murukku. This is a very famous recipe from Karaikkudi, Tamil Nadu. Its a much loved snack item. Not jus for festival season, this snack goes well with Sambar rice, variety rice like lemon rice, Tamarind Rice, Tomato Rice, etc. The key ingredients are rice and urad dal which makes it a healthy snack too. Urad dal gives bone strength, especially to women. Go on and read out the recipe and try your hands on this Murukku dish and let us know how it turned out to be:
Ingredients required
- Raw rice - 750 grams
- Urad dal - 300 grams
- Salt - as required
- Ghee - 4-5 tablespoon
- Water - as needed for mixing
- Oil - as required to deep fry
Cooking instructions
Take the raw rice and wash well in water. Now, soak it in water for about 1 hour.
Following this, drain the water. Take a wide piece of cotton cloth and spread the rice. Allow it to get dry in shade for about 3-4 hours. Remember not to dry it under the sun.
After drying, make a fine powder out of it.
Once dried, take it to a grinding mill and make a fine powder out of it. In case you are grinding at home, do it in small batches in little quantity. After getting the flour ready, get it sieved and keep it aside.
As the next step, dry roast the urad dal in low flame. You will feel the nice aroma of dal. Make sure not to make the dal too brown in color. Take it off the heat and let it cool. After getting cooled, make a fine powder in mixer and sieve this as well.
Mix both the flours and add salt to it as required. Add enough ghee and water and make a soft dough out of it.
Take the murukku press and add a log of this dough.
Take a large wide heavy bottom pan and add enough oil for frying. Let the oil get heated for frying the murukku.
Now, press the murukku dough out of the murukku press. This should be directly done onto the hot oil and not on plastic covers or ladle your convenience.
Note that this is the trick and tip in getting soft, crispy murukku that it should be directly pressed into the oil.
As you press down, the oil will start developing form as the murukku gets cooked and slowly get settled dodown. As they turn crisp, you can remove them out of the oil and transfer it to a kitchen towel. This step is to remove the excess oil. Store these in airtight container. It can be used for up to 2 weeks.
The common mistake in making Murukku
In case you find cracks and breaks while pressing the murukku, you will have to add a little extra water to the dough and mix further.
After frying, if the murukku is very hard, add a little ghee to the dough and mix well.
In case the dough gets too loose and soft, sprinkle some rice flour and mix the dough again well.
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