Murukku the favorite snack of Tamil Nadu
Thenkuzhal is one of the most popular snacks/murukku in South India I ran out of rice flour. I used Mexican corn flour in addition to rice flour. I make the Thenkuzhal using a murukku achu. I added rosemary to water, boiled it and strained the water I then used this water for making the dough. I deep fried in peanut oil which gives a nutty flavor. Sridhar said that he never tasted murukku as good as this one.
Rosemary has incredible health benefits including control of glucose levels in blood #sf #your favorite regional snack #rice flour #corn flour
Murukku the favorite snack of Tamil Nadu
Thenkuzhal is one of the most popular snacks/murukku in South India I ran out of rice flour. I used Mexican corn flour in addition to rice flour. I make the Thenkuzhal using a murukku achu. I added rosemary to water, boiled it and strained the water I then used this water for making the dough. I deep fried in peanut oil which gives a nutty flavor. Sridhar said that he never tasted murukku as good as this one.
Rosemary has incredible health benefits including control of glucose levels in blood #sf #your favorite regional snack #rice flour #corn flour
Open in Cookpad AppSteps
- 1
Prepare a checklist keep all the required items close by
- 2
Prepare a checklist keep all the required items close by
- 3
Slightly fry the flours-rice flour, masa harina, beasan and urad flour together in a kadai (vaanali in Tamil) with butter about 2 min. I use a cast iron vaanali over medium heat. Add 1/2 c of hot oil when making the dough. Mrukku will be crunchy and cripy
Add baking soda, sukku and cumin powder, mix them.. Salt to taste. Add water with rosemary little by little to make a soft silky dough.
- 4
Heat oil vegetable oil preferably peanut oil(no refined oil please) over medium high flame. Never use high flame. Just drop a pinch of dough in the oil to make sure it is hot enough. When the heat is right the dough will surface on the oil. If oil is not hot enough murukku will not be crisp. Grease the inside of achu (murukku maker). Fill up ¾ of it with the dough.. Here you have a choice. You can directly press the achu over hot oil to make murukkus of desirable size.
- 5
Alternatively, you can grease a jalli Karandi (Tamil, it has holes for oil to drain. see the image). Make the murukku over it, and then place it in oil. Murukku will slide into the oil. You will see bubbles in oil while frying.
After a couple of minutes, turn over. While frying, using the Karandi (slotted spoon) rotate murukku inside the oil for even frying when bubbles subside, thenkuzhal is ready to lift. Lift it with a slotted spoon, drain the oil. The whole process may take about 10 mins.
- 6
Lift it with a slotted spoon, drain the oil. The whole process may take about 10 minutes. Drain excess oil from murukku on a paper towel.
Let murukkus cool to room temperature. Aromatic, flavorful, tasty crispy muruku is ready to eat, Wow!!! It simply melts into your mouth. You can store deep fried crispy murukkus in an air tight container at room temperature over a week or so.
This recipe will give about 10-15 murukkus depending on the size. the image below sums up the whole process
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
Lassaniya batata (aloo) + Raita
-
-
-
Grilled Butter lemon pepper basa fish
-
-
California Farm Garden Tomato Bean Stew
-
Mixed Vegetables Pakoda or Fritters
-
-
-
-
Comments (11)