Thenkuzhal Murukku

Happy New Year! Hope this new brings everyone peace, happiness and good health J

My first post and thought of starting of this lovely thenkuzhal, a lovely snack for tea time. I have used urud dal and moong also here with  butter. Start munching and never fell like stopping they are so  irrisistble.

 

Ingredients

Ra:w rice – 2 cups                                                                                                                                 Urud dal Powder – ½ cup                                                                                                                    Moong dal Power – ¼ cup                                                                                                                     Asofetida – a generous pinch                                                                                                                   Salt to taste                                                                                                                                               Black  or white sesame seeds  - 1 tsp                                                                                                        Red chili powder – 1 tsp  (optional)                                                                                                             Butter - 4 tbsp

Method :

• Wash the rice and allow to dry on a cloth.  No need to soak the rice, Make a very fine powder of this and keep aside,  
• Dry roast urad dal and Moong dal powder  lightly and let this cool down.  
• In a large bow,  combine rice flour, urad dal flour, moong dal flour, red chilli powder, asofetida,  salt,  sesame seeds and chili powder.
• Melt butter and add to the flour. Now knead to a smooth dough adding enough water and let it rest for about 10 minutes.

• Use muruku press and grease with oil. On the other side heat oil in a kadai. Take mold with three holes for thenkuzhal muruku.   Fill the muruku press with dough and close it. 
• Take a newspaper, or back side of a plate  squeeze the thenkuzhal  in circular motion and form a nice shape.
• When the oil  is hot drop  one by one. Fry 4 to 5 depending how big the kadai is. Fry till it turns golden brown. Ensure to  keep the flame on medium level.
• Remove the thenkuzhal from oil and drain the oil using absorbent tissue paper. Allow to cool and store in air-tight container.

Munch this crispy  snack.

Latha