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Murukku traditionally that has spikes and Thenkuzhal is similar without the spikes and in most Tamil Brahmin homes it would be called Thenkuzhal. These are very traditionally made during festivities like diwali, although makes a great tea time snack with a hot cup of South Indian filter coffee. Also known as Chakli in Marathi and Kannada and Chakri in Gujarati, is a savoury snack popular in India and elsewhere among ethnic Indian populations. Murukku is believed to have originated in Tamil Nadu.
This mixture is made into a batter and can be executed in many different ways.
- These spirals are traditionally shaped by hand called kai murukku.
- Mechanically with a press, formed into a spiral or coil, and deep fried until crisp.
- Rolled into a flat ribbon called ribbon murukku
Makes: about 60 Murrukus on 1.5 inch diameter.
Combine all the ingredients except water. Gradually add water to make it a stiff dough non sticky dough with no cracks.
Grease the Sev Press or the Sev Sancha with oil and place the plate which has one star into the press.
Heat oil in a deep frying pan on medium high heat.
Fill the dough into the press. Prepare about twenty square pieces of aluminum foil each of size 2 inch. Grease them with oil and arrange them in two lines on your work surface.
Slowly start to press the dough into a spiral shape starting from the center going outwards on the square strip of the aluminum foil. (About 2.5 spirals).
Gently lift the spiral filled aluminum and slide the spiral murruku into the hot oil from the side of the frying pan, so the oil does not splash on to you.
Add about 3 or 4 more spirals into the frying pan. Care not to over crowd the pan, allowing all of them to stay afloat together and not a few sunken in between the others.
Turn over once after a few seconds and fry until golden. Drain the oil completely with a slotted spoon and cool.
Press the remaining batches of the dough in the similar manner and deep fry on medium heat. Cool the murukus and store in air tight containers.