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    Home » Blogging Marathon » Thenkuzhal Murukku

    Thenkuzhal Murukku

    Posted on April 23, 2016 · Last Updated on September 2, 2024 · By Srividhya G · 25 Comments

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    Closeup of the delicious looking Thenkuzhal Murukku on a wooden table

    Thenkuzhal Murukku is a light and crispy murukku prepared with rice flour and urad dal flour. It is absolutely delicious! No chilly powder is required for this murukku.

    Serving Thenkuzhal Murukku on a big green plate

    What Is Thenkuzhal Murukku?

    This murukku is white it color when compared to the other ones which are brown and golden brown. Thenkuzhal or Thenguzhal is one of the varieties of murukku. Murukku is a Tamil word which means twisted. Murukku got this name of because it’s twisted shape.

    There are different varieties of murukku like mullu murukku, kai murukku, coconut milk murukku, manapaarai murukku etc.

    Thenkuzhal is a light and crispy murukku prepared with rice flour and urad dal flour and the main thing is, this murukku is white it color when compared to the other ones which are brown and golden brown. No chilly powder is required for this murukku.

    Closeup of the amazing Thenkuzhal Murukku on a dark plate

    My Mother-in-Law’s Version

    It’s interesting that I haven’t posted any fried recipe so far. But don’t worry. I have two more fried recipes coming up. This is my mother-in-law recipe.

    This Thenguzhal of hers is very popular in my friends circle in US. Whenever she is here our friends will ask her to prepare this for sure. Traditionally it is prepared with homemade rice flour. But again to make the process simple, she tried with store-bought rice flour and homemade urad dal flour.

    Vaandu loves it a lot and so obviously I had to learn it from her.

    Thenkuzhal Murukku on the table

    Recipe Notes

    I always go with her exact proportions for the flour. Basically for 1 cup of rice flour we use 2 tbsps of urad dal flour.

    Adding butter helps to get crispy murukkus. But if you add more the murukku might fall apart while pressing.

    Coconut oil adds additional flavor to this murukku. Some fry in coconut oil itself. I usually fry it with sun flower oil. In order to get white color murukku, care should be taken while roasting the urad dal. It should light golden brown. 

    As I mentioned in my Sevai post yesterday, I lost a couple of my molds during our house shift.

    This murukku is prepared with one hole plain mold. But I lost that too. So went with three holes star-shaped ones. Errr.. This is mullu Thenguzhal. ;-) ;-)

    Homemade Thenkuzhal Murukku looking extra good

    Thenkuzhal Murukku Recipe

    Ingredients:

    • Rice flour – 2 cups
    • Urad dal flour – 4 tbsps
    • Salt – 2 tsps
    • Coconut Oil – 2 tsps
    • White Sesame Seeds (optional) – 2 tsps
    • Cumin seeds – 2 tsps
    • Hing – 1 tsp
    • Butter (at room temperature) – around 1 oz approx. (1.5 tbsps melted)
      • (We get 8oz butter sticks here and the wrapper has the marks for every one oz. So it was easy for me to cut.)
    • Oil – for frying + greasing the press
    • Water – ½ cup or as required.

    Steps:

    Preparing Urad Dal Flour:

    • Dry roast 1 cup of urad dal till they turn light golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for murukku, thattai and also for seedai.

    Method:

    • Mix the rice flour, urad dal flour, jeera, hing, cumin seeds, white sesame seeds, salt, coconut oil and butter together without any lumps.

    Mixing the rice flour, urad dal flour, jeera, hing, cumin seeds and other ingredients

    • Sprinkle the half cup of water on needed basis and knead the dough.
    • It should not stick to the vessel and knead the dough into a big ball.

    Kneading the dough into a big ball

    • Meanwhile heat the oil for frying. Once the oil is hot turn it to medium heat.
    • Grease the mold and the press with oil.
    • Take a sufficient quantity of dough or a handful and insert into the press.
    • I directly pressed it into the oil. You can also press the murukku in an oil greased banana leaf or Ziploc and drop into oil.
    • After after 30 seconds slowly flip it. Deep fry the murukku till it turns crisps or golden brown. The right time to take it out is when the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)

    Deep frying the murukku till it turns crisps or golden brown

    • Remove the murukku from oil and place in the paper towel to remove the excess oil.
    • Proceed like above for the remaining dough.

    Fried Murukku on a piece of paper

    Thenkuzhal Murukku on a green plate

    Notes:

    • You can add daliya powder / pottukadalai podi for crispier murukku.
    • Too much of urad dal powder might change the color.
    • While frying the murukku, make sure the heat is in medium or medium low.

    Closeup of the delicious looking Thenkuzhal Murukku on a wooden table

    Enjoying this Thenkuzhal Murukku?

    You will love these, too:

    • Vegan Ragi Murukku | Finger Millet Chakli
    • Quinoa Murukku | Chakli
    • Coconut Powder | Thengai Podi

    Have you made this recipe?

    If you’ve made this thenkuzhal murukku recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    📖 Recipe

    Serving Thenkuzhal Murukku on a big green plate
    Pin Recipe Print Recipe
    5 from 2 votes

    Thenkuzhal Murukku

    Thenkuzhal Murukku is a light and crispy murukku prepared with rice flour and urad dal flour. It is absolutely delicious! No chilly powder is required for this murukku.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Snack
    Cuisine: TamilNadu
    Servings: 4
    Calories: 401kcal
    Author: Srividhya G

    Ingredients

    • 2 cups Rice flour
    • 4 tbsps Urad dal flour
    • 2 tsps Salt
    • 2 tsps Coconut Oil
    • 2 tsps White Sesame Seeds optional
    • 2 tsps Cumin seeds
    • 1 tsp Hing
    • 1 oz Butter approx., at a room temperature (2 tbsps melted). We get 8oz butter sticks here and the wrapper has the marks for every one oz. So it was easy for me to cut.
    • Oil for frying + greasing the press
    • ½ cup Water or as required

    Instructions

    Preparing Urad Dal Flour

    • Dry roast 1 cup of urad dal till they turn light golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for murukku, thattai and also for seedai.
    • Method
    • Mix the rice flour, urad dal flour, jeera, hing, cumin seeds, white sesame seeds, salt, coconut oil and butter together without any lumps.
    • Sprinkle the half cup of water on needed basis and knead the dough.
    • It should not stick to the vessel and knead the dough into a big ball.
    • Meanwhile heat the oil for frying. Once the oil is hot turn it to medium heat.
    • Grease the mold and the press with oil.
    • Take a sufficient quantity of dough or a handful and insert into the press.
    • I directly pressed it into the oil. You can also press the murukku in an oil greased banana leaf or Ziploc and drop into oil.
    • After after 30 seconds slowly flip it. Deep fry the murukku till it turns crisps or golden brown. The right time to take it out is when the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)
    • Remove the murukku from oil and place in the paper towel to remove the excess oil.
    • Proceed like above for the remaining dough.

    Notes

    • You can add daliya powder / pottukadalai podi for crispier murukku.
    • Too much of urad dal powder might change the color.
    • While frying the murukku, make sure the heat is in medium or medium low.

    Nutrition

    Calories: 401kcal | Carbohydrates: 69g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1222mg | Potassium: 152mg | Fiber: 3g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
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    Filed Under: Blogging Marathon, Snacks / Appetizers Tagged With: A-Z Challenge, Blogging Marathon, how to prepare thenkuzhal, Snacks, store bought rice flour thenkuzhal, thenkuzhal murukku

    Reader Interactions

    Comments

    1. Alboni says

      August 23, 2016 at 6:16 am

      Crisp and yum

      Reply
      • Srividhya G says

        August 23, 2016 at 7:31 am

        Thanks Alboni.

        Reply
    2. sapana behl says

      May 05, 2016 at 8:24 pm

      Crunchy and tasty snack .Looks wonderful.

      Reply
      • Srividhya G says

        May 06, 2016 at 8:00 am

        Thanks :-)

        Reply
    3. Smruti | Herbivore Cucina says

      May 04, 2016 at 3:29 pm

      Beautifully made muruku Srividhya. Loved the texture and color you got there!

      Reply
      • Srividhya G says

        May 04, 2016 at 5:45 pm

        Thanks a lot :-)

        Reply
    4. harini says

      April 26, 2016 at 4:46 pm

      Crispy and addictive snack for sure.

      Reply
      • Srividhya G says

        April 27, 2016 at 8:11 am

        Thanks Harini.

        Reply
    5. Gayathri Kumar says

      April 25, 2016 at 3:43 am

      Very crispy and addictive snack..

      Reply
      • Srividhya G says

        April 25, 2016 at 9:16 pm

        Thanks Gayathri and yes very true.

        Reply
    6. Nalini says

      April 24, 2016 at 12:00 pm

      Crispy crunchy thenkozhal,such an addictive snack.

      Reply
      • Srividhya G says

        April 24, 2016 at 9:53 pm

        Yup. Thanks Nalini.

        Reply
    7. Amara says

      April 23, 2016 at 9:47 pm

      Love these crunchy Muruku, love the ingredients that went in there.. Must try:)

      Reply
      • Srividhya G says

        April 24, 2016 at 10:39 pm

        Thanks Amara.

        Reply
    8. Suma Gandlur says

      April 23, 2016 at 8:16 pm

      You got the perfect colored thenkuzhal. We are also great fans of these murukku.

      Reply
      • Srividhya G says

        April 24, 2016 at 10:39 pm

        Thanks a lot Suma.

        Reply
    9. usha says

      April 23, 2016 at 8:07 pm

      White muruku is beautifully made. Looks like an addictive snack.

      Reply
      • Srividhya G says

        April 24, 2016 at 10:40 pm

        Thanks a lot Usha.

        Reply
    10. Priya Suresh says

      April 23, 2016 at 11:07 am

      I dont mind munching these crispy beauties. My all time favourite murukkus, love it to the core.

      Reply
      • Srividhya G says

        April 24, 2016 at 10:41 pm

        Me too. Thanks a lot Priya.

        Reply
    11. Srivalli says

      April 23, 2016 at 9:11 am

      I love these murukkus..so nicely done…

      Reply
      • Srividhya G says

        April 24, 2016 at 10:41 pm

        Thanks Srivalli.

        Reply
    12. tinabasu says

      April 23, 2016 at 8:43 am

      Hey these look lovely. Dropping by from A to Z
      Tina From Twinkling Tina Cooks

      Reply
      • Srividhya G says

        April 24, 2016 at 10:43 pm

        Thanks a lot and welcome to my space. Hopping on to yours now.

        Reply
    5 from 2 votes (2 ratings without comment)

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