Mullu Thenkuzhal

Cooks in: 45 Minutes Serves: 4 People

Mullu thenkuzhal is a snack item made during Janmashtami and Diwali. Rice flour is mixed with lentil flours and deep fried to make this crispy snack. I replaced rice flour with jowar flour and added kasoori methi for flavour.

Ingredients:

  • 2 Cups Jowar/Cholam flour
  • 1 Cup mix flour of Moong dal and Chana dal. (To get this, slightly dry roast equal portions of dals and grind it in a ¬†flour mill)
  • 2 tbsp Butter
  • 1/8 tsp Asafoetida
  • 4 tbsp Crushed Kasoori Methi
  • 1.5 tsp Salt
  • Oil for deep frying

Directions:

  1. Mix the flours with salt, asafoetida, butter and kasoori methi.
  2. Add water and make a soft dough.
  3. Heat oil in a pan
  4. Using the star shaped plate, press the dough in circular motion in the hot oil.
  5. Cook on both sides till it becomes crispy.

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Note:
  • Reduce the heat of the oil to medium once it is hot enough to deep fry. Otherwise, thenkuzhal will turn dark.

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8 Comments

    1. Hi Prabha,
      Thanks for trying this recipe and sharing your experience. Glad to know that that you prepared them for janmashtami. Happy for you!

  1. This Diwali was special in our home with millets mullu murukku as it is my husband’s favourite snack item. We all enjoyed the kasoori methi twist to jowar flour. Also tried ribbon pakoda with jowar .

  2. I followed this recipe to make thenkuzhal and it came out very well. The taste was amazingggg. Infact my hubby said jowar thenkuzhal tastes much much better than rice ones. Thankyou vijaya for the wonderful recipe

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