Thenkuzhal is a variety of murukku, which is a deep-fried crispy South Indian savoury snack made during festivals.
Servings 25 nos
- 2 cups Idiappam flour
- ¼ cup urad dal flour /mash flour
- 4 tbsp melted butter
- 1 tsp black sesame seeds
- 1 tsp salt (or as needed)
- ⅛ tsp hing/ asafoetida powder
- 1½ cups water(or as needed)
- oil as needed for deep-frying
Measure out the flours into a container. Melt and add the butter, salt, sesame seeds, and hing.
Mix together to incorporate the butter into the flour, till it resembles bread crumbs.
Add water little by little and make a smooth dough. Cover with a wet cloth and keep aside.
Grease the murukku press and heat up oil in a pan. Fill the mold with the dough and squeeze into the oil.
Remove when the bubbles die down and the 'zzzz' oil sound stops. Remove from the oil and drain onto a paper towel.
Cooldown completely and store in air-tight tins or containers. Enjoy munching!