Thenkuzhal Muruku


  • 1 cup rice flour
  • 1/4 cup urad dal flour
  • 1-1/2 teaspoon cumin seeds
  • 3/4 teaspoon hing (asafoetida)
  • 2 tablespoons hot oil, ghee or melted butter
  • Salt to taste
  • 1/2 cup water (or as required to make a firm dough)
  • Vegetable oil, for deep frying


  • To begin making the Thenkuzal Muruku, first heat the oil in a wok/kadhai.
  • In a mixing bowl add the flours, cumin seeds, hing, salt and mix everything well.
  • Add little water and mix with the flours. Add more water and mix till you get firm dough.
  • Put a portion of the dough in the Thenkuzal press. Keep the rest of the dough covered.
  • Apply a little pressure on the handles and swirl the press to make a rough circle and the pressed out dough tubes overlap each other.
  • Gently place Thenkuzal in hot oil and fry on low to medium flame till it becomes crisp and light brown in colour.
  • Take it out with a slotted spoon and drain on an absorbent paper.
  • Repeat for the rest of the dough. For the last 1-2 tablespoons of the batter, which cannot be pressed make small balls and deep fry them in a deep fry pan.
  • Cool and store in an airtight container. Thenkuzal makes for a tasty accompaniment with Masala Chai or Cold Coffee Smoothie during tea time break.

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