Thenkuzhal is one of the most rewarding snacks you can make and almost foolproof.
The above pictures were taken in Madurai when I was in India, when my Grandma made some for me. She made it with the help of Viji, a wonderful lady who is my aunt's kitchen helper.
She used a traditional press.
What I have here in the US is more modern version of the press.
What ever you have at home, if you make this, it will be over in a few days. It is a great snack to munch on.
The recipe
Rice Flour - 1 Cup
Urad Flour - 1/4 Cup
Jeera - Make sure it is clean, 1 teaspoon
Salt - about a teaspoon
Butter - 1/2 Cup Softened to Room Temperature
Water- as needed
Water- as needed
Method
---> Mix all the ingredients to make a hard to a little soft dough.
---> In a pan, heat some oil and test the temperature by adding a small amount of the dough to it. It should immediately rise up to the top.
---> Make in to balls and stuff in to your press. Use the mold with one hole in the middle and holes all around.
---> Slowly make the thenkuzhals by pressing the press in small circles in the oil.
---> Make 3 to 4 at a time, depending on the amount of oil you are using.
---> Once it becomes a light golden color, turn around and after a few seconds, when it is golden all over, take it out and drain on an absorbent paper towel.
---> If your thenkuzhal is becoming red in color, then you may have used too much Urad Flour.
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