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.
Preparation and Yield:
|Preparation time||10 mins|
|Cooking Time||45 mins|
Ingredients Thenkuzhal Recipe:
|Rice Flour||2 Cups*|
|Cumin Seeds||1 Teaspoon|
*1 cup = 250 ml
- 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. Sieve the urdal powder to get a smooth and nice flour. Mix the rice flour, urdhal powder, cumin seeds powder, salt, butter and hing in a vessel.
- Add water little by little and knead the flour into a soft 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.
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