THEN KUZHAL(THENTHALAI) / CHAKLI / MURUKKU RECIPE

Then kuzhal is a must prepare murukku variety for diwali. In almost all of the houses this murukku will be there in deepavali pakshanam list.

Every one have their own method of preparation or recipe to prepare this thenkuzhal.

The main ingredients to make this thenkuzhal murukku are rice flour and urad dhal flour. Some will add cumin seeds, and some may use sesame seeds. To get the murukku as crispier, we can use butter or hot oil.

Though we follow a same recipe, the output will definitely vary as per the urad dhal or rice used to make the flours.

As we usually prepares more quantity of muruku for deepavali my mom will grind the rice and urad dhal separately or together in mill., but for smaller quantities we can use the dry mixer grinder itself.

But don’t forget to sieve to get the smooth flour.

OK, now let’s move on to this recipe.

THENKUZHAL

SOAKING TIME: - | PREPARATION TIME: 10 MINS | COOKING TIME: 15 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

YIELDS: 40 to 45 MURUKKUS (approx.)

INGREDIENTS:

                                    4 cup Rice Flour

                                    1 cup urad dhal flour

                                    2 tablespoon cumin seeds    

                                    2 tablespoon butter

                                    2 teaspoon asafoetida

                                    Salt to taste

                                    Oil to deep fry

PREPARATION:

Grind the raw rice and urad dhal and keep the flour ready.

Before grinding the urad dhal , you can roast it just for few minutes. No need to roast it till the color changed. Roast it just till it becomes little hot(can be able to touch with hands).

METHOD:

In mixing bowl add the rice flour and urad dhal flour.

Add the salt water, butter, cumin seeds, asfoetida and mix well.

Add the water little by little and mix well to make a soft pilable dough(like chapathi dough).

Then grease the inner side of the murukku press with oil and place the thenkuzhal plate(achu) inside the press.

Then fill the murukku press with dough and make small murukus on a flat ladles.

Heat oil and then drop the prepared murukkus gently.

Let it fry in the oil till the muruku becomes crisp and the bubbles stopped.

Drain from the oil. Store in a air tight box after cooled down completely.

NOTES:

You can grind the urad dhal with out roasting too.

Use good quality urad dhal and rice to get nice whiter, crispier murukkus.

Instead of rice flour you can use idiyappam flour too.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Grind the raw rice and urad dhal and keep the flour ready.

Before grinding the urad dhal , you can roast it just for few minutes. No need to roast it till the color changed. Roast it just till it becomes little hot(can be able to touch with hands).

In mixing bowl add the rice flour and urad dhal flour.Add the salt water, butter, cumin seeds, asfoetida and mix well.

Add the water little by little and mix well to make a soft pliable dough(like chapathi dough).

Then grease the inner side of the murukku press with oil and place the thenkuzhal plate(achu) inside the press.

Then fill the murukku press with dough and make small murukus on a flat ladles.

Heat oil and then drop the prepared murukkus gently.

Let it fry in the oil till the muruku becomes crisp and the bubbles stopped.

Drain from the oil.

Store in a air tight box after cooled down completely.

Do try this recipe and please don’t forget to give your feedback in comments.

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