Urad dal murukku recipe – How to make urad dal thenkuzhal recipe – diwali recipes

Urad dal thenkuzhal or murukku is a very traditional and common snack made during Diwali festival in South Indian households, especially in Tamil Nadu and Karnataka.  It is prepared with rice flour and urad dal flour.  This murukku is done in bulk as it stays good  for 2-3 weeks.  Here in this recipe I have used the roasted and grounded urad dal flour.  But you can also use the store bought urad dal flour if you are in a hurry to make this snack.  Thenkozhal is a savory south indian snack which can be enjoyed as a teatime snack or anytime snack.

Prep Time :  10 mins

Cook Time :  20 mins

Yield:  18 to 20 murukkus

South Indian cuisine


Rice flour – 2 cups

Urad dal flour – 1/4 cup

Cumin seeds – 1 teaspoon

Butter – 3 tablespoons

Asafoetida or hing – 1/4 teaspoon

Oil for deep frying

Salt as per taste



Dry roast the urad dal powder in a pan on low flame, till light golden colour.  Once cooled down, grind them to a fine powder.  Then sieve the roasted urad dal flour. This helps to remove any hard particles if any, and for a soft murukku.  Keep it aside.

Sieve the rice flour and keep it aside.


Take a mixing bowl.  Add the rice flour, urad dal flour, cumin seeds, hing, salt and butter.  Mix well.  Add slightly warm water little by little and make a soft dough.  Ensure there are no cracks.  I have used a mould with 3 holes in it.  This thenkuzhal mould is easily available in any south indian utensils shop.

Take a thenkuzhal mould and put a handful of dough into the mould and close it with its top mould,

Now make a circle with the mould on the back of the ladle.  Alternatively, you directly make a circle into the oil. Gently slide the ladle with the thenkuzhal into the oil and deep fry them on the both the sides till light golden colour.

Remove the murukkus in an absorbent paper to remove the excess oil.  Once it cools down completely, store them in an airtight container.  It stays crisp for a fortnight.

Tasty and crispy thenkuzhal is ready to be served as a Diwali snack or as a anytime snack.

NOTES : You can also add white sesame seeds instead of cumin seeds while mixing. I made murukku with the mould plate having 3 holes. You can also use the plate having multiplie round holes. Dry roasting urad dal helps in removing any moisture and in getting crisp murukkus. Grinding the cumin seeds lightly before mixing, gives a nice aroma and flavour to murukkus. Ensure to sieve both rice and urad dal flours to get a smooth murukku.

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