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Sep 3, 2012

Mullu Thenkuzhal

 Murukku can be magical for first timers – especially first time makers. Be it the ones made by the murukku maker, or the hand-made kai-murukkus, making murukku is an art by itself .In most South Indian family festivals, won’t end up without Murukku items.  This Mullu Thenkuzhal is an all-time favorite Indian snack that is sure to satisfy both in our family. This recipe guarantees crunchy and smooth  Mullu Thenkuzhal. This is very easy and simple recipe.

Murukku tips:
  • Do not keep the dough for a long time. Make sure you keep the dough covered throughout to avoid drying of the dough.
  •  Do not mix the whole flour at a time to make dough. Make dough little by little and fry at once. Otherwise, the preparation will become red.
  • Make sure the rice flour and other flours, you use is fine in texture. Otherwise the Murukku will break.
  • Butter gives whiter color and crisp texture.

  Rice flour –                                         2 cup
Moong dhal flour –                            ¼ cup
Chutney dhal flour (Pottukadalai) – ¼ cup
Cumin seeds –                                    ½ tea spoon
Asafetida powder                              1/8 tsp.
Unsalted butter –                               2 table spoon
Salt –                                                     as per taste
Oil for frying

  • Dry fry the Moong dhal in a pan,  grind in the mixer till fine powder.
  • Mix all together. Divide them into two equal parts.   
  • Make dough with first half, with enough water to a stiff dough.
  • Make balls out of the batter and put it in the mould (mullu thenkuzhal) of the achu.
  • Heat the oil in a pan and press out the dough.
  • Cook in low flame till crisp and golden in color.
  • Remove from the fire and drain.
  • Now prepare the other half (follow the same steps)
  • Mullu Thenkuzhal is ready.  Store it in an air tight container.
    Murukku Aachu

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