The first ever bakshanam/snack that I prepared after marriage is this Thenkozhal/தேன்குழல் முறுக்கு. We got married in June 2009 and during that year’s Krishna Jayanthi i made Thenkozhal. I was so worried about how it will turn out. But luckily right from the texture to color of the murukku everything came out well. The standard main ingredient ratio for this Murukku is 1:4. One part of Urad Dal flour and 4 parts of Rice flour is needed. You can use a standard measuring cup or any small glass of your choice. Just use the above ratio to get that perfect Thenkozhal.
Making Urad Dal flour at home is very easy. In a medium heat roast whole white urad dal for about 10-15 minutes. Make sure they become too brown. Once the dal is dry roasted well, grind them to fine powder in mixie. Using a sieve filter impurities. This homemade Urad Dal flour stays good for upto one month if stored rightly in an airtight containee. During festival times you can prepare this powder, Roasted Gram powder (பொட்டுக்கடலை மாவு) ahead and keep them ready. When making snacks like Thattai, Murukku,Ribbon Pakoda these powders will come handy.
If you want you can add just a pinch chilli powder while preparing the dough. Along with jeera you can also add some Sesame Seeds.
This is the old picture that was taken in 2013 using my Digicam 🙂 Proud to have come a long way from there. Sharing the pic here for nostalgia sake. Also at that time I didn’t have my own domain and my watermark used to have Resh-Kitchen since ReshKitchen was not available in Blogspot.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 cup rice flour
- 1/4 Cup Urad dal Flour
- 1 tbsp Butter or Oil at room temperature
- 2 teaspoon salt
- 1 teaspoon hing/Asafetida
- 1 tbsp Jeera Seeds
- Oil for frying
Ingredients
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- Take a wide bowl and add all the ingredients except oil
- Add 1/4 cup of water slowly and knead them to a dough as in we do for Roti/Chapathi
- Apply oil in Murukku Press and use this plate with three holes
- Fill the 3/4 of the press with dough
- Heat oil in a pan and start shaping the murukku. Directly place the press above oil and squeeze the dough in a circular motion
- Don't over crowd the pan
- Wait for about a minute and using a perforated laddle turn them to other side
- Once the colour of murukku turns into slight golden colour, remove it from flame and place it on a tissue paper
- Let them be cooled for few minutes and then store Thenkozhal an airtight container
