Thenkulal murukku – How to make crispy thenkulal muruku | Chakli | Thengoyal

Thenkulal murukku (chakli) is one of the most liked snack and very easy to make as well. Murukku / Chakli is one of the festive recipe too. Here we see how to make bright colored and crispy thenkulal murukku / chakli.

Check out notes and tips for making it perfectly.

We usually make it at home as and when needed. But Murukku is a must have during Diwali seasons.

We use murukku as side dish for rice as well. Many have such habit of having snacks along with rice and curry. This is one such snack.

People call Thenkulal murukku as Rice Urad dal (arisi ulundhu) murukku too as they are the main ingredients in it.

How to prepare Urad dal for Thenkulal Murukku?

I chose to pressure cook the urad dal and grind it to paste. This method helps when you make it in large quantity at home as it is lot easier than frying, grinding and then sieving.

You can make bright colored murukku always when you follow this method as it can not go wrong. If you choose to fry urad dal and grind, you have to be careful not to fry too much.

You might be interested in some of my other recipes too. Check out some of the snacks recipes here.

1. Adhirasam
2. Pumpkin halwa
3. Tirunelveli wheat halwa
4. Ripe banana paniyaram
5. Pal kozhukattai

Do check out some of my healthy traditional recipes as well.

1. Nellikai / amla legiyam
2. Vendhaya kali / Fenugreek halwa
3. Poondu kali / Garlic halwa

Wash the urad dal and soak for 20 minutes. Then pressure cook dal with 1 1/2 cup of water for 6 whistles.

Grind it to paste, not required add any water while grinding. Take this ground dal paste to a mixing bowl.

Add rice flour, cumin, sesame seeds, salt and butter. Mix them all together and knead for 5 minutes to bind it.

Bring it to chapathi dough consistency. Make small rolls with the dough according to your murukku press size at once. It will be easy while frying as you can put each roll in murukku press as it is.

Press the murukku to the desired shape and deep fry in medium hot oil.

Flip and cook both sides. Once cooked, let the oil drain and take out.

Fry all of them in batches. Thenkulal murukku is ready.

Notes to remember while making Thenkulal murukku

1. You can fry urad dal, grind and sieve instead of pressure cooking. But I personally feel that pressure cook and grinding is lot easier. So I always do this way. This way, you can always make bright colored as there are no chance for urad dal to change color as in frying.
2. Do not add more water at once while kneading the dough.
   • The measurement given here is will be perfect for the given quantity. It might vary depending on the rice flour. So, add water little by little (about 1 tbsp at a time) and knead.
3. At the end of kneading if you want to add very little water, you can wet your palm and knead with your wet hand. This should give you correct consistency for dough.
4. When you press murukku, if dough is breaking, it could be either due to less water or butter / oil is more.
   • If water is less, wet your palm and knead to adjust the consistency. If butter / oil is more, add 1 or 2 tbsp of rice flour and knead again.
5. This should give you perfect dough consistency.
6. While pressing the murukku, you can either directly press the murukku shape in hot oil or press it in cloth and then transfer to hot oil.
7. Use more oil while frying, it will reduce oil absorption.
8. You can flip the muruku / chakli when you notice frying (ssshh) sound stops. That means it is cooked and cook both sides same way.

I hope you like this and if you try this, tag @tastyhealthydays in Instagram. I will be happy to know.