Sunday, April 17, 2011

Mullu Murukku or Thenguzhal

Mullu Murukku is our favorite snack, just like every other fried crunchy stuff :) Murukku is one the "must-have" items for festive days like Deepavali and Karthigai. South-Indian weddings have this formality of giving away Murukku and Laddu (an Indian sweet) to all their guests who graced the marriage with their presence (something like a return gift!) In short, Thenguzhal (தேன்குழல்) is something we have grown up with and would love to lay our hands on, anytime of the day :)

The right proportion of rice flour to urad flour and the right amount of butter gives the best tasting Murukku :) This is a foolproof recipe, thanks to my mom, as I got it right even the first time I tried my hand at making Thenguzhal.

What You Need -

Rice flour - 1 cup
Urad flour - 1/4 cup
Cumin seeds - 1 tsp
Sesame seeds - 1/2 tsp
Hing (asafoetida) - 2 drizzles
Butter - 2 tbsp
Water - 1/2 cup
Salt - to taste (Start with 1/2 tsp)
Oil - for frying

How To -

  • Fry urad dal till it turns slight red in color and allow it to cool. Powder it in a mixer.
  • Mix in rice flour with urad flour, add jeera(cumin), asafoetida, sesame seeds, salt and melted butter.
  • Add water, little by little as needed and make a firm dough.

  • Get your "Sevanazhi" (aka Murukku press device) ready with the one-starred plate (as shown in the picture).

  • Heat oil in a deep pan and when hot, fill dough into the device and press onto hot oil, while moving your hand in clockwise circles 3 times.

  • Wait patiently until it turns from white color to slight golden and turn sides. This takes about 4 minutes.
  • Let the other side get cooked well too.
  • Drain onto paper tissues to remove excess oil.

  • Once cooled, transfer to airtight container.

Munch your murukkus with hot masala chai/tea or whenever you feel like snacking! ;)

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