Thenkuzhal Murukku, a light crispy murukku/chakli prepared during South Indian festival, especially for Diwali and Krishna Jayanthi. The traditional method of making murukku takes a lot of time, so made it easy using the idiyappam flour. I will share the traditional method some other time. As Diwali is nearing wanted to share this Thenkuzhal Murukku recipe with you all.
This recipe calls for rice flour and urad flour as main ingredients. While using urad flour, you have to dry roast it till a nice aroma comes. Do not let the color change. If you let the color change then the final murukku will be in dark color. If you don’t have urad flour, use whole white urad dal. Take a cup of urad dal dry roast it till a nice aroma comes, also do not let the color change. Cool it completely. Grind it to a fine powder using a mixer. Sieve it and keep it. Use this powder for any recipe that calls for urad dal flour.
I made this as a simple salt murukku. If you want it spicy, you can either add chili powder or pepper powder according to your taste. This murukku will be light in color as shown above. Also, the color of murukku depends on how long you roast the urad dal. If you break murukku and see there should be a cavity in the center as shown in below pic then it is a perfect murukku.
I have already posted how to make Pottukadalai Murukku using rice and roasted gram flour. Now let us see how to prepare this murukku.
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Crispy and crunchy Thenkuzhal Murukku is ready to relish.
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