Thenkuzhal is one of the easiest murukku varieties and is a must in our house during Diwali and Krishna Jayanthi. It is my kid's favorite too. Usually my mom and MIL prepare the rice flour at home, but I have used the store bought idiyappam flour and it turned out very well.
What you'll need
- Rice Flour/Idiyappam Flour – 2 cup
- Urad Dal Flour – ¼ cup
- Cumin Seeds – 1 tsp
- Hing/Asafoetida – generous pinch
- Butter – ½ tbsp
- Salt to taste
- Oil to deep fry
- In a wide bowl, take the rice flour, urad dal flour, cumin seeds, hing and salt mix well. Also add the butter and mix well so that butter is incorporated in the flours.
- Now add water little by little and knead into a smooth, slightly loose dough.
- Heat a Kadai with oil, for deep frying.
- Get the murukku press ready with the plate with 3 plain holes. Place enough dough in the mururkku press.
- Squeeze in circles on the back of a ladle.
- When the oil is hot enough, test by squeezing a very small piece in the oil, if it floats up immediately then the oil is hot, reduce the flame to medium and slide the squeezed murukkus into the hot oil.
- Fry on medium heat till the bubbles are almost stopped.
- Drain on a tissue paper, cool and store in air tight container.
- While squeezing the thenkuzhal, if you see they are getting cut, then the dough might be tight, add a little more water and make it slightly loose.
- Don't add more than the mentioned amount of urad dal flour and butter, that will make the murukku very soft.