Thenkuzhal
The literal translation of Thenkuzhal into english is "Tubes of Honey". I dont know to be honest why the name Thenkuzhal for this recipe because it is not a sweet recipe. Neverthless, it is a very good crispy evening snacks and in our home we make this for many festivals. As you know during festival days, we used to share the snacks and sweets to the friends and relatives and we can not afford buying them from the shops. So usually we make them in our home and thenkuzhal is one of the common recipe.

My dear readers living in abroad, if you dont have the thenkuzhal nazhi (thenkuzhal press & mould) then you can not make this recipe, but please make sure that you get one nazhi when you visit india next time.

Thenkuzhal

Ingredients Thenkuzhal Recipe:

Rice Flour2 Cups
Urdhal 3 Tablespoon
SaltTo Taste
Cumin Seeds1 Teaspoon
HingA Pinch
OilFor Frying
Butter1 tablespoon
Accessories Required:
Thenkuzhal Press
Thenkuzhal Mould


Method:
  • Break the cumin seeds. You can put this in a mixer and grind it for a second. Don't make it into a nice powder.
  • Dry fry the urdhal in a pan and grind it in a mixer to a nice powder.
  • Mix the rice flour, urdhal powder, cumin seeds powder, salt, butter and hing in a vessel
  • Add water and make the flour into a chapati like dough
  • Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying
  • Put 1 hand full of dough in a press, and close the press with Thenkuzhal mould. Squeeze the dough to a big circle.
  • Deep fry the Thenkuzhal in low flame till it is crisp and turns golden brown color.
  • Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
  • Store it in a air tight container and serve.
  • The delicious Thenkuzhal is ready to serve.

Post a Comment Blogger

  1. Dear Aunty,
    I have been following all the festival procedures sited in this website.
    I have one more request if you give the no of servings it would be easy .
    thanks
    raje

    ReplyDelete
  2. Dear Aunty,
    Thanks a lot for this recipe. Tried this recipe today and it came out very well. And this is the first time I am trying out a bhakshanam.
    Thanks
    meena

    ReplyDelete
  3. can you post the recipe for mullu thenkuzhal because it is not showing up

    ReplyDelete
  4. Hello Aunty,

    Is this Uraddhal quantity as a powder or as dry dhal itself? If its powder, how much should I use?

    thanks
    purnima

    ReplyDelete
  5. Hi Purnima

    Its Uraddhal powder !. You can fry Uraddhal and make a powder. For 2 cups of Rice flour you would need 3 table spoon of Uraddhal powder.

    ReplyDelete
  6. you can try the plastic ketchup bottles as an alternative to thenkuzhal press.

    ReplyDelete
  7. Dear Mami

    Tried thenkuzhal recipe came out well thanka a lot

    ReplyDelete
  8. Hello Aunty,
    Thanks for a wonderful and helpful blog. When I tried making this today, the thenkuzhal didnt remain whole. It broke into small piieces as soon as I put the dough in oil. what could be wrong? Is it the consistency? How do I avoid it next time?
    Thanks
    Savitha

    ReplyDelete
  9. Even i had the same issue... i tried adding little water and tried it was better but it was very fragile....

    ReplyDelete
  10. it will be very helpful if aunty could help us with amount of water and butter as this is affecting the crispness.

    ReplyDelete
  11. Dear mami,

    I tried the thenkuzhal today. It came out very well. Thank you very much for the recipe.

    ReplyDelete
  12. Hello aunty,
    I tried thenkuzhal recipe today. I couldnt press the dough in complete circle... It broke into pieces... I fried these pieces itself as murrukku... It tasted good but was very very fragile... It would be very helpful if you would let me know where i went wrong.

    Thanks in advance,
    Rohini

    ReplyDelete
  13. Hi Rohini, sorry to hear about this. I guess you have made the dough very hard i.e you must have added little water. If the dough is very dry, it will make the dough brittle. So try one more time by adding enough water to make like a chapati dough and give a try.

    ReplyDelete
  14. Thank you so much aunty for the reply.... Will try again correcting the mistake... :)

    Rohini

    ReplyDelete
  15. To prepare rice flour, do we need to soak rice for 30 minutes, Drain , dry and then grind?

    ReplyDelete
    Replies
    1. Hi,

      Yes you are correct. We have to soak the rice for 30mins and then drain, dry and grind it to a nice powder. Sieve it twice to get a nice and smooth flour.

      Delete
  16. Dear Subbalakshmi, Your recipes are very good. Just like what we make at home. I have recommended your page to my daughter in US. Thank you. Sabarmathy.

    ReplyDelete
    Replies
    1. Thanks a lot Sabarmathy. Your comments are very encouraging for me.

      Delete
  17. Dear mami I tried this receipe today. It became brittle and broke completely into pieces. Need help to rectify. Vella Seedai and uppu Seedai and even small amount of coconut Seedai has come out very well. Thank you...

    ReplyDelete
    Replies
    1. Hi Meenu, Sorry to hear about your try. There are 2,3 reasons why this would have happened. First the dough might be very dry, if prepared very dry, then while squeezing through the mould it will tend to break. Second is adding of ghee. If we add more ghee, it will make the dough brittle while frying. Third reason is the smoothness of rice flour and urid dal flour. We need to sieve the rice flour and urid dal flour together so that they are very smooth. Please try any of these and let me know your result.

      Delete
  18. .hi aunty i have tried this at my home.mine is very hard would i know the reason mam

    ReplyDelete
    Replies
    1. Hi, Please increase the quantity of butter. The butter is the ingredient which makes the murukku soft

      Delete
  19. Hi aunty,
    Is there any difference between normal murukku press and thenkuzhal press. Can this be made in a normal murukku press with three holes. If possible, can you add a picture of the press you are using..

    Thanks in advance

    ReplyDelete
    Replies
    1. Hi We can use the press with 3 holes. There is another mould with star which is also used for murukku. But 3 holes mould is only used for thenkuzhal

      Delete
  20. Another question: Do you mean butter or ghee. since in ingredients list, you have mentioned butter. but in the comments section, you said ghee..

    ReplyDelete
    Replies
    1. Sorry Betty, that is a typo. We need to use butter.

      Delete
  21. hi subbu aunty, i tried this recipie today but i think 1/2 cup butter for 2 cups of rice flour was a little too much it started to separate in the oil completely due to the butter i think. what do i do? can i reduce the butter and see? will it be ok or do u think there was somethign else that i did wrong?
    please let me know. i follow ur recipies so much that i just go by your website these days i just love it.

    ReplyDelete
    Replies
    1. Hi, Sorry to know that thenkuzhal has not turned well. There are two factors. One is the ghee/butter, if we add more the thenkuzha will split in oil. Another factor is the smoothness of the flours we use. If the flours are coarse, it may tend to break in oil. So please try once again considering these factors and let me know the result. Thanks.

      Delete
  22. sure aunty, let me try using less butter. i tried somas recipie from ur site and it turned out super good. i am planning to try mysore pak ( krishna sweets type) & jangri also. i love your recipies :) and a big fan of your site

    ReplyDelete
  23. i used half cup of butter. It broke into pieces and it was very oily too. Is the butter too much?

    ReplyDelete

 
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