Sunday, August 3, 2008

Murukku and Thenkuzhal


Rice Flour-400 ml
Urad flour-100 ml
Salt- 1 tsp or to taste
Ghee or butter- 1 tbsp
Cumin- 1 tsp
Hing powder- 1/4 tsp
Oil for frying


Mix salt and hing powder in 1/2 cup water. Add the flours, ghee/butter, cumin and mix into dough. Add water little by little. The dough should be more pliable than for chapatis; or else, it will not be possible to press. Heat oil in a pan. When it is hot, fill Thenkuzhal mould with the prepared dough and make into two or three murukkus. Keep the stove on medium heat and turn the murukkus after a while. Both sides should cook and turn golden. Usually it is time to remove the murukku from the oil when the sound subsides. Remove and drain on tissue. Make further batches similarly. Store in an airtight container when cool.

Note: If Urad dal is lightly roasted and ground into flour, it will be very fragrant. Remember to sieve the flours before mixing.

Muthusarai or Mullu Murukku:
Rice flour-400 ml
Gram dal flour-100 ml
Moong dal flour- 75 ml
Fried gram flour- 25 ml
Butter/ghee- 1 tbsp
Salt to taste
Hing powder- 1/4 tsp
Oil for frying


Lightly roast gram dal and moong dal before powdering. Mix the dough like for Thenkuzhal and follow the same procedure for frying. You should use the correct plate in the mould. You can also make the murukku on a cloth or plastic sheet into perfect circles like Kai murukku and remove and put in hot oil and fry.

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