This snack is made during festivals and special occasions like Diwali. This can be stored for weeks without refrigeration.
Thenkuzhal
Course: SnacksCuisine: Indian, TamilDifficulty: MediumServings
25
servingsPrep time
10
minutesCooking time
40
minutesThis snack is made during festivals and special occasions like Diwali. This can be stored for weeks without refrigeration.
Ingredients
4 cups 4 raw rice
1 cup 1 urad dal
5 tbsp 5 butter
1/4 tsp 1/4 asafoetida powder
2 tsp 2 cumin seeds
2 tsp 2 salt – to taste
oil for deep frying
Directions
- Wash rice and spread it on a clean cloth and dry in the shade.
- In a dry kadai add the urad dhal and fry slightly. Cool it. Mix both rice and dhal and send it to Mill for grinding it to a fine powder. (See notes below, for alternate steps)
- Sieve the flour. Add cumin seeds, asafetida powder, salt and butter to the flour and mix by hand thoroughly.
- Now add water little by little and make a dough.
- Take small quantity of dough and put it in the Thenkuzhal Press (Murukku Atchu) with three small holes and press it in small circular motion directly to the hot oil.
- Fry till it becomes crispy and nice golden yellow. But ensure not to brown.
- Take out from oil and store it in a airtight container.
Notes
- If you cannot find a Mill near to your place, you can use rice flour and urad dhal flour in the ratio 4:1/2. In that case, fry the urad dhal in a dry kadai and powder it in a mixie. Sieve it and add it to the rice flour.
- You can also add a handful of chutney dhal powdered finely.