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Nutrition Value of Chettinadu Thenkuzhal Murukku

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A detailed nutritional value profile of the Chettinadu Thenkuzhal Murukku from the government food safety standards approved laboratory report. Explore the nutritional data of Chettinadu Thenkuzhal Murukku on our portal.

Nutrition Value of Chettinadu Thenkuzhal Murukku

Now you can get it in 24 hrs at Bangalore, Hyderabad & Chennai after dispatch. We produce freshly after receiving orders and we don't pre-pack and store food products with the intention to serve fresh.

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Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.

Servings: 12  

Amount  per serving  

%Daily Values  

  Energy           70 cal   ___
Protein   1.4 g    3% 
Carbohydrates  13 g4%
Fiber    1 g  4%
Fat7 g 9%
Cholesterol 0 mg  0%   
Vitamin A 59 mcg  2%
 Vitamin B1 0.4 mg   3%
Vitamin B3  11 mg 3%

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Nutritional Value

  • Energy - 70 cal
  • Protein - 1.4 g - 3%
  • Carbohydrates - 13 g - 4%
  • Fiber - 1 g - 4%
  • Fat - 7 g - 9%
  • Cholesterol - 0 mg - 0%
  • Vitamin A - 59 mcg - 2%
  • Vitamin B1 - 0.4 mg - 3%
  • Vitamin B3 - 11 mg - 3%
  • Rice flour can be a healthy alternative for wheat in case of a gluten free diet.
  • Urad dal is a good source of energy and is rich with minerals such as phosphorus and calcium that helps with bone and teeth health.
  • It also contains magnesium, potassium and iron which are good for the heart, boosts immunity and improves the digestive system.


  • It is said that people of Chettinad are passionate about food and their cuisine. They have much respect and love towards their traditional cooking styles and have practiced the culture for generations.
  • Chettinad snack varieties are popular especially during festival times and also have fans from abroad.
  • Chettinad Thenkuzhal has more spirals and is much thinner compared to any basic type of murukku.


Suggested consumable by age groups

  • A significant quantity of 2 to 3 Thenkuzhal can be enjoyed by all age groups.

Good times to eat:

  • It is perfect as an evening snack.

Eat along with:

  • This can be eaten alongside a hot cup of coffee or tea.

When not to eat or eat more often:

  • As it is a deep fried snack it is advised to avoid consuming often.

Story/History of recipe

Murukku, the renowned snack of Tamil Nadu has many different types prepared traditionally for many years. Chettinad Thenkuzhal is one of the famous types of Murukku. The districts of Tamil Nadu that were formerly part of ancient 'Pandya Nadu' are known for their cooking called the Chettinad cuisine. Apart from their famous lunch and tiffin dishes they are also popular for their traditional snack varieties.  One of such is Thenkuzhal. It is a heritage of Chettinadu to prepare Thenkuzhal for Diwali and other festivals.

Recipe Ingredients, Preparation Steps and Occasions Served

Watch Recipe Video

Event/Festivals Served/Most Popular During


The following are the ingredients needed to prepare around 18 to 20 numbers of Chettinad Thenkuzhal,

  • Raw rice - 4 cups
  • Urad dal - 1 cup
  • Salt as required
  • Butter - 1 tablespoon
  • Water as required for dough
  • Oil for frying.

Preparation Steps

For preparing Thenkuzhal flour:

  1. Rinse and dry three cups of raw rice at room temperature.
  2. Dry roast one cup of urad dal for a few seconds only until it heats up.
  3. Grind this 4:1 ratio of raw rice and roasted urad dal. It is better to grind in milling machinery than a household mixer.
  4. This nicely ground flour should be sieved and can be stored in an airtight container for around 6 months.

For preparing Thenkuzhal:

  1. Take a large bowl, add around two cups or as required Thenkuzhal flour, salt, butter and knead by adding water little by little.
  2. Knead it into a stiff dough.
  3. Take a heavy bottomed pan, add oil as required for deep fry and heat it at medium to high flame.
  4. Roll the dough, take a medium sized portion and fill the murukku maker/mould with the prepared dough.
  5. Once the oil is heated, lower the flame to medium and start preparing Thenkuzhal.
  6. It can be squeezed directly into the oil or squeeze on a spatula first and then gently drop it into the oil.
  7. You can add more than one at a time based on the pan capacity/size.
  8. Flip them to cook evenly on both sides. If the bubbles have stopped, take it out and place it on a strainer or tissue paper to remove excess oil.
  9. Store them in an airtight container and it can stay crisp for over a week.



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