Thursday, October 26, 2006


Thenkuzals are delicate crispy nibbles, eaten with chai or afternoon tea. My son loves them, and Diwali was a good excuse to make them. It took me less than a hour to make them. They taste so much better then the store bought stuff.
Rice flour 2 cups
Urad flour 1/2 cup
Butter 2 tbsp
Salt 2 tsps
Hing 1/4 tsp
Pepper powder 1 tsp
Cumin seeds 1 tsp
Oil for frying
Mix the rice flour and urad flour, add butter, and rub it in. Add pepper powder and cumin seeds to the the flour mixture. Take 1/2 cup water add salt and hing, stir until dissolved. Add to the flour mixture and make a soft dough. Add more or less water as need be.
Heat oil. Add the dough into the murukku press, use the thenkuzal plate for this.

Press out the thenkuzal and fry till light golden. Drain on paper towels.

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