Sunday, August 10, 2014

தேன்குழல் / Vellai Thenkuzhal

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

  • 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
Take 1 measure of urad dhal.Dry fry it till nice aroma comes.Cool and powder it

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

Please make thenkuzhal immediately after preparing the dough