Thenkuzhal Murukku | Easy Thenkuzhal Recipe
Cripsy Crunchy Thenkuzhal Murukku recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Raw Rice Flour
- ½ cup Urad Dal Flour
- 2 tablespoon Melted Butter
- 2 tablespoon White Sesame Seeds
- Salt as needed
- A generous pinch of Asafoetida
- Hot Water as needed
- Oil for Deep Frying
Instructions
- In a large mixing bowl add rice flour, urad dal flour, a large pinch of asafoetida, salt, white sesame seeds and melted butter. Mix well.
- Make a well in the center and pour hot boiling water as needed.
- Using a ladle, mix the dough as much as possible. When it begins to come together, stop adding any more water.
- When the dough is warm enough to handle, mix it well using your hand until it is smooth.
- Meanwhile heat oil for deep frying. Fill the dough in the Murukku press.
- Gently press the Murukku on the backside of a small plate or ladle. Make two or three Murukku at a time, making sure it is not too thick or with many layers.
- When the oil is hot, set the flame on medium and gently drop the pressed murukku 2-3 at a time.
- Fry them on medium flame until there are no more bubbles in the oil and the murukku looks pale golden.
- Drain the murukku onto a tissue paper and repeat the same with rest of the dough.
- Store the prepared murukku in an air tight container once they are cooled down. Serve with coffee/tea or as snack any time of the day.
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