Vengayam Thinai Murukku

Vengayam Thinai Murukku is a savory snack that originates from South India, specifically Tamil Nadu. This variation of murukku incorporates two key ingredients: vengayam (onion) and thinai (foxtail millet), providing a unique twist to the traditional murukku recipe.

Here’s an overview of how Vengayam Thinai Murukku is typically prepared:

Preparation of Ingredients: Thinai flour is prepared by cleaning, dry-roasting, and grinding foxtail millet grains into a fine powder. Onions are finely chopped.

Mixing the Ingredients: In a mixing bowl, the thinai flour is combined with rice flour, urad dal flour, cumin seeds, sesame seeds, red chili powder, asafoetida (hing), salt, and the finely chopped onions. Water is gradually added to this mixture, and it’s kneaded into a smooth dough consistency.

Shaping the Murukku: The prepared dough is placed inside a murukku press fitted with a disc having small holes or a star-shaped disc. Portions of the dough are pressed out through the press directly into hot oil, forming spiral or coil-like shapes.

Frying: The shaped murukku is deep-fried in hot oil until it turns a golden brown color and becomes crispy. Once done, the murukku is taken out of the oil and placed on paper towels to absorb excess oil.

Cooling and Storing: After cooling down, the murukku becomes even crispier. It can be stored in an airtight container for several days.