Mullu Thenkuzhal – just saying the name makes my mouth water. This crispy, golden spiral snack is a taste of South Indian comfort food. Made from a blend of rice and lentil flours, it’s packed with protein and merely addictive.
About the Recipe
If you’ve never tried Mullu Thenkuzhal before, get excited. This traditional snack has been a beloved treat in South India for ages. The lentil and rice flours give it a hearty, nutty flavour, while the cumin and asafoetida add a savoury kick. One bite and you’ll be hooked.
Why You’ll Love This Recipe
Crunchy, crispy, salty – what’s not to love? Mullu Thenkuzhal ticks all the boxes for an addictive snack. The mix of flours and spices creates layers of flavor. Plus, the unique spiral shape makes it so fun to eat. I guarantee these golden beauties will disappear fast from the snack bowl.
Cooking Tips
For the crunchiest texture, be sure to roast the dals until they’re deep golden before grinding. Having the right mullu plate for your thenkuzhal maker is key for getting those perfect spirals. And don’t skimp on the oil – you want it nice and hot for frying.
Serving and Storing Suggestions
Fresh out of the oil is when Mullu Thenkuzhal tastes best. Serve it up warm as an appetizer or snack. I like to make a big batch to have on hand. They’ll stay crisp for 3-4 days stored airtight at room temp. Total prep time is about 1 hour.
Similar Recipes
- Chakli
- Masala Kara
- Murukku
- Ribbon Pakoda
Nutrient Benefits
Don’t let the fried factor fool you – this snack packs some good nutrition thanks to the lentils and rice. You’re getting plant-based protein, fiber, and essential minerals like iron. Just enjoy in moderation as part of a balanced diet.
Mullu Thenkuzhal
Ingredients
- 250 gms Raw Rice
- 250 gms Bengal Gram Dal
- 250 gms Moong Dal
- 1 tsp Butter
- 1 1/2 tsp Salt
- 1/2 tsp Asafoetida Powder
- 1 1/2 tsp Cumin Seeds
- 250 ml Oil
- Water as required
Instructions
- Dry roast the dals separately till golden and remove.
- Combine them together and grind to a fine powder.
- Grind the rice separately.
- Sieve them separately and keep aside.
- For 1 cup of rice flour, add 3 cups of dal flour and mix well.
- Add salt, asafoetida powder, cumin seeds, butter and mix well to a thick dough.
- Add some of the dough to a thenkuzhal maker with the mullu (spiky) plate.
- Heat oil in a deep frying pan.
- Squeeze the dough over hot oil and fry till light golden brown.
- Remove and drain excess oil.
- Serve as a snack.
- Store in an airtight container.
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Frequently Asked Questions
 What is asafoetida powder?
Asafoetida is a pungent spice made from a plant resin. It has a savory, umami-like flavor and is used often in Indian cooking to enhance flavors.
Can I use other types of dal?
Sure, you can experiment with different lentils like chana dal or toor dal. Just roast them well first to develop their nutty taste.
Why do you need a special plate for the thenkuzhal maker?
The spiky ridges on a mullu plate help create those signature spiral shapes when squeezing out the dough. A regular plate won’t give you those pretty curves.
Is there a baked version?
While frying gives the traditional crunch, you could try baking the spirals at 375°F until golden brown and crisp. Mist with oil spray before baking. The texture will be a bit different but still tasty.
Any tips for grinding the flours?
For the finest, smoothest texture, use a powerful spice or coffee grinder. A blender can leave larger gritty pieces. You want a super-fine powder for the dough.
