Crispy, crunchy and yummy Thenkuzhal made with rice flour.
Thenkuzhal brings again recollections of festive celebrations and comfy afternoons. This conventional South Indian snack has been profitable hearts for generations. The title actually means “coconut spiral” due to its lovely curved form. You’ll love how easy components remodel into one thing so particular. The mix of rice flour and urad dal creates the proper texture – crispy outdoors with simply the proper chunk. Making these at residence fills your kitchen with superb aromas.
Why You’ll Love This Recipe
Your loved ones will suppose you’re a snack-making genius. These crunchy spirals have probably the most satisfying texture. Every chunk delivers an ideal mix of nutty urad dal and fragrant cumin. They’re naturally gluten-free and vegetarian too. One of the best half? They keep contemporary for weeks when saved correctly. You may make massive batches for events or festivals. Youngsters absolutely love their enjoyable spiral form. And actually, they’re fairly therapeutic to make – there’s one thing stress-free about squeezing out these excellent curves into scorching oil.
Cooking Suggestions
Get your oil temperature excellent – not too scorching or the skin burns earlier than the within cooks. Take a look at with a small piece first. Maintain the dough barely tender however not sticky. If it’s too dry, add water drop by drop. Clear your thenkuzhal press between batches to stop clogging. Fry in small batches for even browning. They need to sizzle gently once they hit the oil.
Nutrient Advantages
Rice flour offers power and is of course gluten-free. Urad dal provides protein, fiber, and necessary minerals like iron and magnesium. Cumin seeds assist digestion and add antioxidants. Asafoetida helps with digestion too. Whereas these are fried snacks, the home made model permits you to management the oil high quality and amount. Take pleasure in them moderately as a part of a balanced food regimen.
Thenkuzhal Murukku
Crispy, crunchy and yummy Thenkuzhal made with rice flour.
Substances
- 1 kg Floor Uncooked Rice
- 250 g Floor Urad Dal
- 100 g Butter
- 2 tbsp Cumin Seeds
- 2 tbsp Salt
- 2 tsp Asafoetida Powder
- 500 ml Oil
- as required Water
Directions
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Sieve the rice flour and dal flour individually.
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Mix them along with salt, asafoetida powder, cumin seeds and blend properly.
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Add butter and blend properly.
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Make balls of the dough and add them to a thenkuzhal maker.
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Warmth oil in a deep frying pan.
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Gently squeeze the thenkuzhal press and fry on each side until mild golden brown.
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Take away and drain extra oil.
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Retailer in an hermetic container.
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Function a snack.
Notes
Tip: Use coconut oil for greatest outcomes.
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Often Requested Questions
Can I make thenkuzhal with no particular press?
You need to use an everyday murukku maker or perhaps a piping bag with a star tip. The normal press offers the perfect form, however different instruments work advantageous. Simply be certain that the holes aren’t too massive or the batter can be laborious to regulate.
Why did my thenkuzhal prove laborious and difficult?
This often occurs when the oil is simply too scorching otherwise you’ve added an excessive amount of flour. The dough may additionally be too dry. Make sure that your oil temperature is medium-hot and the dough feels tender however not sticky whenever you combine it.
How do I do know when the oil is prepared for frying?
Drop a small piece of dough into the oil. It ought to sizzle gently and rise to the floor slowly. If it sizzles very aggressively, your oil is simply too scorching. If it sinks with out effervescent, the oil wants extra heating.
Can I retailer the dough and fry later?
It’s greatest to fry instantly after making the dough. The dough can get sticky or dry if left sitting. If you happen to should retailer it, cowl tightly and use inside 2-3 hours. You may want to regulate the consistency earlier than utilizing.
What makes thenkuzhal totally different from common murukku?
Thenkuzhal has a particular spiral form and makes use of each rice flour and urad dal flour specifically proportions. The feel is often extra delicate and crispy in comparison with different murukku varieties. The seasoning can be extra delicate and centered.
