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It’s festive season and I’m sure most of us are busy getting ready for the festival. The preparations are happening in full swing. There’s gonna be lots of savories prepared at our homes and even lot more fun.
Thenkuzhal Murukku is a very popular & crispy south Indian savory prepared with rice & lentil (urad dal) flour. This savory is mainly prepared during festive occasions.
The recipe goes like this..
- Rice Flour – 2 Cups
- Roasted Urad Dal Flour – 1/4 Cup
- Butter – 2 tbsp
- Asafoetida/Hing – 1 pinch
- Sesame Seeds – 1 ½ tsp
- Salt – As per Taste
- Water – As required
- Chilli Powder – 1 tbsp (optional)
- Oil for deep frying
How to Prepare:
- In a large bowl, put the flours and butter and mix gently with finger tips.
- Now, add the remaining ingredients and mix well to make a soft non-sticky dough by adding water little by little.
- Make sure that there are no cracks in the dough.
- Heat oil in a kadai.
- Grease the murukku press and fill the press with the dough.
- Slowly press them on a greased plate giving shape and transfer this into the kadai. (I directly pressed them into the kadai. You can also do it that way but be very careful)
- Cook them in medium heat until golden brown.
- Drain on a paper towel and allow it to cool completely.
- Store them in air tight container.
This is a traditional Indian savory snack prepared with rice flour as the main ingredient. This crispy savory snack is usually prepared during festivals. My Mom usually prepares this during Christmas season. It was so simple that even I tried to prepare this crispy spiral and tasted very good.
Try this and I’m sure you will also like it.
Here goes the recipe..
500 gms Rice Flour, 2 tbsp Urad Dal(roasted & powdered), 2 tbsp Roasted Gram Flour/ Pottu Kadala Maavu, 2 tbsp Sesame Seeds , 1 tsp Ajwain/Carom, 1 Pinch Asafoetida, 50 gms Butter, 8-9 Dry Red Chilli(optional), Salt to Taste, Oil for deep frying
How to Prepare:
Dry roast dry red chillies and give it a whirl in the mixer.
Sieve together rice flour, urad dal powder and roasted gram flour. Now, add asafoetida, ajwain, sesame seeds, chilli flakes, salt and mix well. Now, add butter to this dry mixture and start to knead with your finger tips.
Add water little by little and mix till everything comes together and knead into soft dough. Prepare the murukku press/mould by greasing the insides with little oil. I used the single star nozzle and triple star nozzle. You can use any nozzle of your choice.
Put a large lump into the mould and start pressing the dough to give it round shape or any shape and set aside.
When the oil is hot, put one by one carefully in the oil and fry till golden brown. Put them on a kitchen towel to remove excess oil. Now, allow them to cool down and store in an air tight container.
This goes for Let’s cook #11 ~ Rice event hosted by Radhika of Tickling Palates