Thenkuzhal brings back memories of festive celebrations and cozy afternoons. This traditional South Indian snack has been winning hearts for generations. The name literally means “coconut spiral” because of its beautiful curved shape. You’ll love how simple ingredients transform into something so special. The combination of rice flour and urad dal creates the perfect texture – crispy outside with just the right bite. Making these at home fills your kitchen with amazing aromas.
About the Recipe
This recipe gives you restaurant-quality Thenkuzhal right at home. You don’t need any fancy equipment – just a thenkuzhal maker or even a regular murukku press works fine. The beauty lies in its simplicity. Rice flour provides the crunch while urad dal adds protein and flavor. Butter makes everything tender and delicious. These golden spirals taste so much better than store-bought versions. Plus, you control the salt and spice levels perfectly.
Why You’ll Love This Recipe
Your family will think you’re a snack-making genius. These crunchy spirals have the most satisfying texture. Each bite delivers a perfect blend of nutty urad dal and aromatic cumin. They’re naturally gluten-free and vegetarian too. The best part? They stay fresh for weeks when stored properly. You can make big batches for parties or festivals. Kids surely love their fun spiral shape. And honestly, they’re quite therapeutic to make – there’s something relaxing about squeezing out those perfect curves into hot oil.
Cooking Tips
Get your oil temperature just right – not too hot or the outside burns before the inside cooks. Test with a small piece first. Keep the dough slightly soft but not sticky. If it’s too dry, add water drop by drop. Clean your thenkuzhal press between batches to prevent clogging. Fry in small batches for even browning. They should sizzle gently when they hit the oil.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 45 minutes total. Serve warm with hot tea or coffee. They’re perfect for afternoon snacks or festival treats. Store completely cooled thenkuzhal in airtight containers – they’ll stay crispy for 2-3 weeks. You can even pack them as gifts for friends and family. They travel well too, making great picnic snacks.
Similar Recipes
- Murukku (Chakli)
- Rice Flour Sev
- Ribbon Pakoda
- Kai Murukku
- Omapodi
Nutrient Benefits
Rice flour provides energy and is naturally gluten-free. Urad dal adds protein, fiber, and important minerals like iron and magnesium. Cumin seeds aid digestion and add antioxidants. Asafoetida helps with digestion too. While these are fried snacks, the homemade version lets you control the oil quality and quantity. Enjoy them in moderation as part of a balanced diet.
Thenkuzhal Murukku
Ingredients
- 1 kg Ground Raw Rice
- 250 g Ground Urad Dal
- 100 g Butter
- 2 tbsp Cumin Seeds
- 2 tbsp Salt
- 2 tsp Asafoetida Powder
- 500 ml Oil
- as required Water
Instructions
- Sieve the rice flour and dal flour separately.
- Combine them together with salt, asafoetida powder, cumin seeds and mix well.
- Add butter and mix well.
- Make balls of the dough and add them to a thenkuzhal maker.
- Heat oil in a deep frying pan.
- Gently squeeze the thenkuzhal press and fry on both sides till light golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
- Serve as a snack.
Notes
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Frequently Asked Questions
Can I make thenkuzhal without a special press?
You can use a regular murukku maker or even a piping bag with a star tip. The traditional press gives the best shape, but other tools work fine. Just make sure the holes aren’t too big or the batter will be hard to control.
Why did my thenkuzhal turn out hard and tough?
This usually happens when the oil is too hot or you’ve added too much flour. The dough might also be too dry. Make sure your oil temperature is medium-hot and the dough feels soft but not sticky when you mix it.
How do I know when the oil is ready for frying?
Drop a small piece of dough into the oil. It should sizzle gently and rise to the surface slowly. If it sizzles very aggressively, your oil is too hot. If it sinks without bubbling, the oil needs more heating.
Can I store the dough and fry later?
It’s best to fry immediately after making the dough. The dough can get sticky or dry if left sitting. If you must store it, cover tightly and use within 2-3 hours. You might need to adjust the consistency before using.
What makes thenkuzhal different from regular murukku?
Thenkuzhal has a specific spiral shape and uses both rice flour and urad dal flour in particular proportions. The texture is typically more delicate and crispy compared to other murukku varieties. The seasoning is also more subtle and focused.
4 comments
Thx u for sharing u tasty recipe’s if I dnt have a murrukku maker what can i use
You can try making concentric circles using your hand. Have not really tried without it though.
Nice recipe,simple& easy
Its an amazingly simple n delicious recipe and these can b stored for days n ebjoyed….