Monday, August 22, 2011

Thenkuzhal

These are light crunchy snacks and can be munched upon anytime of the day. My mom and paati used to make them even on a normal day so we can munch on them, but I make them only on festive days.
 Makes around 20 mid sized thenkuzhal
Ingredients Required:
Rice flour - 1 cup
Urad Dhal flour - 2 tbspl
Salt - as required
Cumin Seeds - 2 tsp
Hing - pinch
Butter - 1.5 tblsp
Water
Oil for deep frying



How to make?
Sieve the rice flour and the urad dhal flour into a mixing bowl.
Add salt, hing, cumin seeds, butter.
Crumble the mixture with the butter.
Slowly add water little by little and knead into a pliable dough of chapatti dough consistency.
Fill the dough in a murruku maker and fix the 3 holes nozzle in the bottom.

Heat oil in a kadai on medium heat.
Meanwhile, squeeze the thenkuzhal on a damp cloth or a flat plate and set aside.
To check if the oil is heated up, take a small piece of the batter and drop it in the oil. If small bubbles appear and the dough floats on the top, the oil is ready.
Drop 2 -3 thenkuzhal in the oil, slowly and carefully from the sides so the oil does not splat up.
You will see small bubbles surrounding the thenkuzhal, allow to fry for sometime till the bubbles slowly reduce and the thenkuzhal starts floating on the top. Always keep the heat between medium to medium low.
Drain out the thenkuzhal from the oil.
Place on a paper towel so the excess oil gets absorbed.
Store in airtight container.


Also sending it to My Diwali My Way!

Sending this to 'Diwali Event'
Diwali Special

Sending it to 'Festival Potluck' also chk out Kirthi's Page!


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