Thenkuzhal Murukku | Thengolu | Thenkolalu | Diwali Savory Recipes

I hope you remember my earlier Manugupoolu post where I have talked about various kind of south Indian murukkus and their importance and my ramblings regarding them.Hence I do not want to repeat the same stories here again with this recipe.I can see quite a bit of relief on many of your faces hahh...!!

I love these kind of white murukkus like kai murukku,chakli,manugupoolu and thengolu.But among all thengolu are my favorite,I like the taste and texture of these thenkuzhal more than the other varieties.We call it as 'Thengolu' or 'Thenkolalu' or 'Thentodalu'.I love to eat all these white murukkus with a mango thokku or a mixture spice powder mixed in dahi.Now off to the recipe.

Thenkuzhal Murukku | Thengolu | Thenkolalu Recipe:
Shelf life:upto 2 weeks

Ingredients:
4 cups processed Rice flour
1/2 cup roasted Urad flour*
1 tsp Cumin seeds (optional)
2 ladles(80 ml approx) hot Oil
Salt(2 tbsp approx) to taste

Method:

• In a bowl take rice flour and roasted urad dal flour and add salt and cumin seeds to it and mix well.

• Mean while heat oil in a kadai for deep frying.
• Add 2 ladles of hot oil in to the rice flour mixture and leave it for 3-4 mins until you can handle the mix with hands.
• Mix it nicely and divide the portion into 3-4 equal parts.

• Sprinkle water to each portion separately and prepare dough just before frying.

• Using a 5 eyed round holes plain disc(disc no -4 in the above figure) in murukku maker and fill the dough in it.

• Prepare murukkus in a circular motion on top of a wet cloth or on the back side of slightly greased ladles.

• Gently drop the murukkus carefully with hand and slip it into hot oil.

• Deep fry over medium-high flame till crisp and slightly golden in color.
• Drain them into a colander.

• Once they come to room temperature store them in a clean dry container.

Serve it as a tea time snack.You can even eat with sweet,spicy and sour mango pickle.

*To make roasted urad flour: dry roast urad dal in a deep curved pan and stir it constantly till it turns into light golden color.Cool it and grind to a fine powder and sieve it.

Notes:

1. You can add around 2 tsp red chili powder to the same recipe and make spicy thenkuzhal murukku.
2. We usually add sesame seeds in thenkuzhal,this time I asked my mom to add cumin seeds for a variation.You can avoid cumin and add sesame seeds instead.
3. The thenkuzhal murukku should be hollow in between like a pipe which indicates that it has come out nice.
4. If your murukku is hard it means the amount of fat(oil) is not enough in the dough.
5. If the murukku turns very oily it indicates that the amount of fat(oil) you added in the recipe is more.These are the indicative points which you should remember.as we do it in batched you can always rectify these mistakes in the next batch.

 

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.