Thenkuzhal Murukku is one of the classic and most loved South Indian snacks. It is light, crunchy and has a mild flavour that makes it perfect for all age groups.

In this guide, you will learn how to make Thenkuzhal Murukku at home using a simple and traditional method followed in Tamil Nadu.

This easy and reliable murukku recipe is inspired by the authentic style from Kovilpatti Murukku Kadai, giving you the perfect texture and traditional taste every time.

Table of contents:

• About Thenkuzhal Murukku Recipe
• Ingredients
• Step-by-Step Method
• Tips for Perfect Murukku
• Serving Ideas
• Recipe Card
• FAQs

What Is Thenkuzhal Murukku?

Thenkuzhal Murukku is a smooth, white, crispy murukku made using rice flour and urad dal flour. The name comes from the Tamil words “Then” (honey) and “Kuzhal” (tube).

The texture is light, the flavour is mild and the strands are smooth — making it different from regular spicy murukku.

If you like traditional snacks, you can also explore our Murukku Varieties which are also reader favourites.

Why This Thenkuzhal Murukku Recipe Works

• Uses fresh rice flour and roasted urad flour

• Light, crisp and smooth texture

• Minimal spices — perfect for kids and elders

• Beginner-friendly

• Ideal for festivals, gifting or daily snacks

• Shelf-stable and long-lasting

If you love sweets,check out Karupatti Mysore pak  from Kovilpatti Murukku Kadai.

Ingredients for Thenkuzhal Murukku Recipe

Dry Ingredients

• 1 cup rice flour

• ¼ cup roasted urad dal flour

• 1 tsp cumin or sesame seeds

• Pinch of hing

• Salt as needed

Other Ingredients

• 1–1½ tbsp softened butter
  
• Water, as needed
  
• Oil for frying
  
  

How to Make Thenkuzhal Murukku at Home — Step-by-Step

1. Mix the flours

Add rice flour, urad dal flour, cumin/sesame, hing and salt into a large bowl. Mix evenly.

2. Add the butter

Add softened butter and rub gently into the flour until it becomes crumb-like.
Butter is the key to the smooth and crisp texture.

3. Prepare the dough

Add water little by little and knead into a soft, non-sticky dough.

• If the dough is tight, murukku breaks

• If the dough is loose, it absorbs oil
  

Keep the dough covered.

4. Fill the murukku press

Grease your murukku press and insert the Thenkuzhal plate with 3–5 small holes. Fill the dough inside.

5. Shape the murukku

Press into circular shapes on a greased surface or parchment sheet.

6. Fry the murukku

Heat oil on medium flame. Slide the shaped murukku into oil carefully.
Fry until golden and the bubbles reduce.

7. Cool & store

Cool fully and store in airtight containers. Lasts for 2–3 weeks when stored properly.

Pro Tips for Perfect Homemade Thenkuzhal Murukku

✔ Use fresh flour

Fresh rice flour gives the best crispness.

✔ Don’t skip butter

The right amount of butter creates the melt-in-mouth texture.

✔ Maintain soft dough consistency

This ensures smooth pressing and even frying.

✔ Fry on medium flame

This prevents browning and keeps the murukku white and crisp.

✔ Keep dough covered

It prevents cracks when pressing. 

For more tips, refer to expert resources like How to Fix Common Murukku Dough Mistakes

Why Kovilpatti Murukku Kadai Style Stands Out

Kovilpatti Murukku Kadai  is famous for its unique snack-making techniques.

The traditional approach uses:

• Freshly ground flours
  
• Balanced spices
  
• Low-oil frying
  
• Hand-pressed shaping methods 

You can also buy fresh Thenkuzhal Murukku from Kovilpatti Murukku Kadai if you want the same homemade taste in a ready-made snack.

You can explore similar traditional snacks in our other blogs:

• Andhra Murukku Recipe
• Best Diwali Snacks 
• Indian snacks in Mylapore  
  

Serving Ideas

• Best evening snack
  
• Perfect for festive gifting
  
• Kids’ favourite tiffin snack
  
• Enjoy with tea, coffee or chutney powder
  
• Great for Diwali hampers

You can also explore Healthy South Indian Snacks for more light and nutritious snack ideas that pair perfectly with traditional murukku.

Printable Thenkuzhal Murukku Recipe Card

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: ~12 large thenkuzhals (or more small ones)

Ingredients

• Rice flour – 1 cup

• Roasted urad dal flour – ¼ cup

• Butter – 1 to 1½ tbsp

• Cumin/sesame – 1 tsp

• Hing – a pinch

• Salt – to taste

• Water – to knead

• Oil – for frying

Method

1. Mix rice flour, urad flour, seeds, hing and salt.

2. Add butter and mix until crumbly.

3. Add water slowly and knead into a soft dough. Cover.

4. Grease the press and fit the Thenkuzhal plate. Fill dough.

5. Press circles on a greased surface.

6. Heat oil on medium and fry until pale golden and crisp.

7. Cool completely and store in airtight containers.

This Thenkuzhal Murukku Recipe is simple, quick and perfect for beginners. With just a few ingredients and proper technique, you can enjoy crisp and tasty murukku at home. If you follow the Kovilpatti Murukku Kadai style murukku making, your murukku will always turn out light, white and flavourful. 

FAQs – Thenkuzhal Murukku Recipe

1. Why does my Thenkuzhal Murukku break while pressing?

This happens when the dough is too tight. Add 1–2 teaspoons of water, knead again, and check the consistency before pressing.

2. Why does my murukku turn brown instead of staying white?

The oil temperature is too high. Always fry on medium flame for even cooking and pale golden colour.

3. How do I keep Thenkuzhal Murukku crispy for long?

Cool the murukku completely after frying and store it in an airtight container. Moisture makes it soft, so avoid storing when still warm.