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.
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
- 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.