Tuesday, September 8, 2015

Mullu Thenguzhal | Thorny Crispy Chakli from TamilNadu | How to make Mullu Thenguzhal| Stepwise Pictures | Bakshanam Series

Hi Supermoms,

Come August and the festival season starts in India. From Janmashtami to Diwali, we have so many festivals and in India, Festivals means loads of FOOD. 

Coming from South Indian Traditional family, I would like to share our family recipes of 'Bakshanam' which means snacks that are made by deep frying and has a longer shelf life. 

Interestingly, even our weddings have these "Bakshanams" given to all friends and relatives as 'Return Gifts'.

Taste of South Indian traditional Snack - Mullu Thenguzhal more popularly known around the world as MURUKKU. This is the thinner thorny and crispy version made with rice and lentils. 

Mullu Thenguzhal :

Preparation time :30 minutes
Cook time :20 minutes
Yield -30 medium size Mullu Thenguzhal 
Equipment required : Snack Press
Recipe : My Mom in law, Prema Pattabiraman.This Bakshanam Series is a Collaborated effort to bring you all our family recipes.

IMPORTANT NOTE: Preparation work
We used store bought rice flour. We prepared the lentil flour at home. For the lentil flour I used Mung dal and channa dal. Mung:Channa =2:1 . In a pan, add the dals/lentils and let them heat up. When you touch the dal/lentil , it should be hot...that's it. do not roast it.As roasting alters the colour of the dal. Once cool,grind them into a fine powder, sift the powder twice or thrice and store it in a airtight container. 
Preparing the lentil flour a day before, helps to quickly make the Bakshanam.

Ingredients : 
1 and 1/2 cups Flour (Rice Flour +Lentil Flour (1 : 0.50 )
Pinch of asafoetida
1/2 teaspoon  Cumin seeds 
1/2 teaspoon Black Sesame seeds
 1 tablespoon Butter/Ghee
Salt to taste 
Oil for frying 
Water to knead ( adjust)


1.Mix all the above ingredients in a bowl.

2.Add water little by little and knead to form a medium stuff dough .

3.Put the dough inside a 'Press ' with a star nozzle.

4. Grease a butter paper and make your choice of shapes. I love to make the traditional spirals.

5. Heat oil in a pan. Check the temperature of oil by dropping a small piece of dough. If it instantly sizzles and floats up,then lower the heat and start to drop the thenguzhal. 

6. Cook in low flame, till the thenguzhal turns golden. You can hear the crunchy sound when you toss them. Remove and drain in a tissue paper.

Whether you are going to make it as an 'after school' or teatime snack or as 'Bakshanam' during festivals...it is going taste yum!!!

We had prepared it a day ahead, so enjoyed it with filter coffee.


Chef Tips:

1. Prepare the lentil flour ahead of time.
2. Fry the thenguzhal in low flame.
3.If the dough breaks while making the shape, add few drops of water to make a smooth dough and try again.
4.Adding butter will give you better results.
5. Do not give up, with practise you can perfect this South Indian snack.
6. Grease the insides of the snack press with oil so that the dough does not stick to the press.
7. It is best to use Iron Kadai for frying Bakshanams.

Happy Cooking!

With love,



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