If you're a fan of South Indian snacks, Thenkuzhal is a name that needs no introduction. This crispy, golden, and delicious snack is a staple in many households, especially during festivals and special occasions. Made primarily from rice flour and urad dal flour, Thenkuzhal is a treat that's both easy to make and hard to resist.
Thenkuzhal is a type of murukku, a traditional South Indian savory snack. The name "Thenkuzhal" comes from the Tamil words "then" (meaning honey) and "kuzhal" (meaning tube), referring to its tubular shape and the slight sweetness it sometimes has. Unlike other types of murukku, Thenkuzhal is known for its light, crispy texture and subtle flavor, making it a favorite among children and adults alike.
We make variety of snacks at home. There are different types of murukkus we make at home. Thenkuzhal is a type of murukku which my mother used to make. She used to make more and store in containers. Thenkuzhal is crispy and tasty.
I am sharing the recipe of my mother’s recipe of thenkuzhal.
Ingredients:
- Rice Flour - 2 cups
- Urad Dhal - ½ cup
- Cumin Seeds - 1 tsp.
- Salt -1 tsp. or as needed
- Asafoetida - ¼ tsp.
- Ghee - 1 tbsp.
- Oil - for deep frying
Method:
- Dry roast urad dhal in in a pan till it becomes just hot.
- When it cools down, grind to a smooth powder in a mixer.
- In a bowl, take rice flour, urad dhal flour, asafoetida, salt and cumin seeds and mix well.
- Heat ghee in a frying pan and add this to the flour and mix well.
- Now slowly add water and mix well to form a thick and firm dough.
- In a pan heat oil for deep frying thenkuzhal.
- Wash and clean, thenkuzhal press and insert the thenkuzhal disc and apply oil inside.
- Take some dough and insert into the press and hold thee press over the oil and press thenkuzhal in oil in a circular motion.
- When one side is cooked well turn the thenkuzhal and cook the other side also.
- When the hissing noise stops, remove from fire and drain in a colander.
- Store in an airtight container when cooled.
Note:
- The dough should be smooth and pliable. If it's too hard, the Thenkuzhal will break while shaping; if too soft, it will absorb more oil.
- Ensure the oil is at the right temperature. If the oil is too hot, the Thenkuzhal will brown quickly but remain uncooked inside. If it's not hot enough, they will absorb too much oil.
- Fry in small batches to ensure even cooking and to maintain the oil temperature.
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