Chettinadu Thenkuzhal Murukku Recipe from Soundaram Aachi of Soundaram snacks Karaikudi, Tamilnadu. With step by step pictures.
- 750 grams Raw Rice or Idiyappam Rice Flour
- 300 grams Urad dal
- 1.5 tablespoon salt
- 4–5 tablespoon ghee
- Water to mix
- Oil for deep frying (sunflower oil, canola or refined peanut oil)
- Soak the raw rice in water for one hour. After soaking for an hour, drain the water completely and dry the rice on a cloth for 3-4 hours. The rice needs to dry in shade only. Not under the sun. Once the rice is dried, grind to a fine powder. Usually the rice is ground to a fine powder by giving it in a rice mill. If grinding at home, grind in very small quantities in a mixie until its really smooth. Once the powder is ready, sieve and set aside.
- Dry roast the urad dal in very low flame until the dal starts to smell aromatic. Do not let the dal brown. Remove off heat and allow it to cool. Once the dal is cool, grind in a mixie to a very smooth powder. Once the powder is ready, sieve and set aside.
- Mix in the rice powder, dal powder and salt. Add the ghee and water and mix into a pliable soft dough. Make little logs to fill the murukku press.
- Heat oil in a pan in medium flame until hot and press the murukkus from the murukku press directly in oil. Soundaram Aachi says, that’s the secret to getting crispy light murukkus.
- Remove once the bubbles in oil settle down and store in an air tight container for upto 2 weeks. My murukku was in all shapes and sizes but tasted great.
Troubleshooting while murukku making – what can go wrong and how to rectify
If the murukku is cracking on the sides when pressed, add in a little more water to the dough and mix well.
If the murukku is hard to bite after fried, add in a tablespoon or two of ghee to the dough and mix well.
By any chance the dough becomes too soft, add in a little bit of rice flour and mix well.
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Snacks
- Cuisine: Tamilnadu, South Indian