Happy Diwali to everyone. Is everyone busy making tasty dishes this Diwali? While talking to my mom yesterday she mentioned this murukku and it sounded pretty interesting. I did not think much and went about making it when K asked me the difference between this and thenkuzhal. Only then did I realize that I had already blogged thenkuzhal and this was just a variation of the same. The main difference is that we use urad in the powder form (urad flour) for the usual one and for this we cook the dal and grind it. 
The taste was pretty much the same, but I liked the addition of green chillies to this one for that extra flavor. Half of what I made vanished as soon as the kids came from school and the rest will be gone tomorrow. This is pretty addictive 
. Enjoy the festival season and off to the recipe.
Thenkuzhal
Deep fried snack with rice flour and lentil paste.
Ingredients:
- urad dal - 1/2 cup
- green chilly - 1 - 2
- rice flour - 1 1/2 cups
- ghee - 1 tsp
Homemade ghee can be made following this link
- salt - to taste (divided)
- oil - for deep frying
Instructions:
Cook the dal with 1/2 cup water. Grind to a paste with chillies and salt.
Add rice flour, salt and ghee to the paste and mix to form a crumbly mixture. Take small portions of this mixture and add enough water to just bind the mixture together.
Load the murukku press with the thenkuzhal disc and form murukkus over the oil. When the hissing sound stops, remove the murukku from oil. Allow to cool and store in airtight containers.
1. Do not add too much water while grinding the urad dal. Use enough to get the mixie blades to move.
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Pictorial
1. Cook urad dal with 1/2 cup of water.
2. Cooked dal.
3. Blend the cooked dal with chillies and salt.
4. Add rice flour, ghee and salt to the blended mixture.
5. Crumble the mixture.
6. Take small portion of the crumbly mixture and sprinkle some water to form a dough.
7. Do not add too much water. We just need enough to bind the crumbly mixture.
8. This is the disc I used for the muruku.
9. Heat oil. Load the thenkuzhal disc in the murkku press and form murukkus over the oil.
10. When the hissing sound stops, remove the murukku from oil. Allow to cool and store in airtight containers.
Crunchy muchy snack ready.
Enjoy!
Linking to Diwali Bash 2013.
and Priya and Sangee’s Diwali Delicacies.
 on https://cooksjoy.com/blog "Pin It")
A nice variation of tenkuzhal murukku.
Yummy.
Thanks for sharing.