Vous êtes sur la page 1sur 3

Thenkuzhal Murukku Recipe

Ingredients
Preparation Time : 5 mins | Cooking Time : 25 mins |
Makes: 20
Rice four - 2 cups
Urad dhal four - 1/2 cup
Butter - 1. t!sp
"ing#Perunga$am% - a generous pinch &eera - 1 tsp
'ater - as re(uired )alt - to taste
*il - to deep +r$
Method,
1. Add rice four, urad dhal four, jeera,salt and butter in a bowl
and mix well. Add hot -ater(not very hot only hand bearble hot
water little by little !orm a so!t non stic"y dou#h. $irst % used a
laddle then mixed well with hands to brin# it to a so!t dou#h.
2. &rease a laddle with oil and "ee' it ready. $ill the muru""u
'ress in that #reased laddle in the !orm o! a circle. (eat oil in
'arallel, test by just 'inchin# a tiny 'iece o! batter, and addin# it to
oil. %! it rises immediately then it is the correct sta#e.
3. )hen dro' the muru""u !rom the laddle into hot oil and !ry
them till #olden brown in medium fame.*a"e sure it #ets coo"ed
evenly on both sides, turn over accordin#ly.+ou can even 'ress the
muru""u directly in oil but % ,nd it easier to 'ress in laddle and then
dro' it in oil.
-rain in tissue, cool down com'letely and then store in airti#ht container.
)his ty'e '! muru""u is very cris'y and stays so lon#er, am sure you cant
stop with one.
M$ .otes,
No need to roast it if we use homemade fours as its already
roasted and ground. Even if you use store bought rice and urad
dhal fours no need to roast for thenkuzhal variety of murukku.
Adding hot water makes it easier to press. The dough will get
dried so keep closed with a wet cloth while making in batches.
You can also add tsp of sesame seeds while mi!ing.
Add oil after few batches as oil will get absorbed and will get
reduced.

Vous aimerez peut-être aussi