This is a popular snack / savory in many South Indian households during Krishna Jayanthi and Diwali
Usually it is made soaking raw rice and grinding it but I used readymade rice flour
Ingredients
Method
Step 1 - Making Dough
Hot yummy crispy and soft thenkuzhal murukkus are ready.Enjoy this as a snack during tea time.Can also served along with rasam / sambar rice
Note
Please make thenkuzhal immediately after preparing the dough
Usually it is made soaking raw rice and grinding it but I used readymade rice flour
- Rice flour - 4 measures
- *Urad dhal flour - 1 measure
- Salt - 1 teaspoon
- Cumin seeds / jeera - 1/2 teaspoon
- Butter - 1 tablespoon (at room temperature)
- Water - to make dough
Method
Step 1 - Making Dough
- In a broad basin take rice and urad dhal flours first.Mix well
- Add salt, jeera and mix again
- Put butter and start mixing with fingers
- Now add water little by little to make a dough of smooth consistency.It should be little looser than atta dough
- We need to use the achu that has 3 small rounds as seen below
Step 2 - Preparing thenkuzhal murruku
- Heat oil in a deeping frying kadai
- Grease the murukku press / achu first and fill the inner portion with thenkuzhal maavu / dough.Let it be 3/4th filled
- Close it with upper portion and squeeze it in circular motion in the heated oil
- You will notice bubbles along with sizzling sound around the murukku.See the pic below
- After few minutes bubbles will subside and flip it on the other side
- Take it out after few seconds using a perforated ladle
- Place it on a kitchen towel or a colander to drain excess oil
Hot yummy crispy and soft thenkuzhal murukkus are ready.Enjoy this as a snack during tea time.Can also served along with rasam / sambar rice
Note
Please make thenkuzhal immediately after preparing the dough
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