Crispy, crunchy and yummy Thenkuzhal made with rice flour.
The Thenkuzhal murukku is a conventional south Indian snack that’s widespread throughout festivals and celebrations.
These are deep fried, crispy, spiral formed snacks manufactured from rice flour and urad dal. They’re often flavored with asafoetida, mustard seeds, curry leaves, cumin seeds and crimson chilli powder.
It is rather straightforward to make and might be eaten at any time of the day.
Thenkuzhal Murukku Recipe
Crispy, crunchy and yummy Thenkuzhal made with rice flour.
Substances for Thenkuzhal Murukku
- 1 kg Floor Uncooked Rice
- 250 g Floor Urad Dal
- 100 g Butter
- 2 tbsp Cumin Seeds
- 2 tbsp Salt
- 2 tsp Asafoetida Powder
- 500 ml Oil
- as required Water
How you can make Thenkuzhal Murukku
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Sieve the rice flour and dal flour individually.
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Mix them along with salt, asafoetida powder, cumin seeds and blend properly.
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Add butter and blend properly.
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Make balls of the dough and add them to a thenkuzhal maker.
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Warmth oil in a deep frying pan.
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Gently squeeze the thenkuzhal press and fry on either side until mild golden brown.
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Take away and drain extra oil.
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Retailer in an hermetic container.
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Function a snack.
Notes
Tip: Use coconut oil for finest outcomes.
