Ingredients:
1-cup rice flour
1½ tbsp urud flour
Asafoetida
Jeera – 2 tbsp
Salt
Butter – 1 tbsp
Oil for deep-frying
You need a presser, which has 3 small holes.
Method:
Mix Rice flour and Urud flour in a mixing bowl. Add Asafoetida, Jeera (cumin), Salt. Melt the butter and whisk salt in it and pour it in the flour. Gently mix the flour and add required amount of water to it and knead the dough. The dough should not be too sticky or too hard. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough. When the oil is ready for frying, squeeze the dough into the oil through the press. Fry thenkuzhal until it turns crispy. (Don’t let it turn brown). Strain the oil. Store in an airtight container when it cools completely.
6 Comments:
Now we are talking!! Mouthwatering snack,great for this weather.After all those cookies we see these days including mine, it's wonderful change:))
The thenkuzhal turned out hard..I was wondering if there was some way to make it softer.
seema
Use a little more butter. Also, the hardness depends on the rice flour brand. I am sorry that it turned out hard.
The amount of butter must be perfect, but no one knows how much. May be u learn as u go. he amount of butter makes all the difference in Tangol(Karnataka[Bangalore])
Yes. it you are right.
hi
very nice recipe
i will surely do it and one more changes u can reduce the amount of urad dhal flour so that it will b very crispy.
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