Thenkuzhal - Thenkuzhal has always been an all-time favourite of our house. It has become customary to make thenkuzhal during Diwali. Thenkuzhal, gulab jamun, rasagulla , Rava urundai will be made for sure during this festival season. Rest depends upon my mood and availability of time.
What is required:
Raw rice: I'm using store-bought maavu pacharisi. Any type of raw rice can be used.
Lentils: White urad dal is used.
Spices: Jeera, very fine pink salt, hing are used.
Oils and Fats: Ghee, coconut oil, refined sunflower oil are used. Coconut oil alone can be used for deep frying and that is authentic. But, coconut oil becomes frothy while frying, also, murukku becomes heavier for consumption, so I prefer refined oil for making snacks.
Method:
Mix the flour with ghee to resemble crumbs.
Add enough water to make dough.
Put the dough in the press.
Squeeze and deep fry in hot oil.
Store it in an airtight container.
Tips and pre-preparation:
Thoroughly. clean the raw rice.
Roast urad dal till it emits an aroma. Be careful not to burn the dal. Always roast the dal in low flame even if it is going to take some time.
Mix rice and dal and get the rice and dal mixture floured in the mill. Do not use mixie. Also, sieve the flour before using it to avoid any lumps or particles.
Do not take the murukku immediately from the oil even after the 'sh ' sound subsides, Keep them in hot oil for 10 seconds and then drain the oil, particularly if you are going to store it for a longer period.
Always maintain a steady oil temperature which is medium throughout. Do not vary the intensity of the flame.
I used coconut oil and refined oil in the ratio of 1/4: 1 for deep frying, this way, the murukku had the smell and taste of coconut oil and was not quite heavy on the stomach.
Do not mix all of the flour into the dough at a time, else your thenkuzhals will become red upon frying.
Substitution:
I'm using ghee for mixing with the dough. Butter is used traditionally. If using butter bring it to room temperature before using.
Storage: Stays good for a week if stored in an airtight container.
Equipment used: Murukku press, kadai, wide-mouthed bowl for mixing.
Recipe:
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| Thenkuzhal |
Total time Taken: 30 minutes
1 cup = 200ml
A normal tsp is used.
Ingredients with measurements:
Maavu Pacharisi or raw rice - 2 cups
Urad dal - 1/2 cup
Jeera - as required
Salt - as required.
Water - for mixing
Ghee/ Butter - as required
Oil - as required.
Directions:
1. Prepare the flour as mentioned above.
2. Sieve the flour with salt and hing added.
3. Measure 1 cup of flour into a bowl.
4. Add 2 tsp of ghee. a sprinkle of jeera. Mix well.
5. Add water stage by stage and knead into a tight dough.
6. Take some dough and put it in the press which has thenkuzal achu fitted into it.
7. Fill 1/4 of the Kadai with coconut oil. Fill the Kadai with refined sunflower oil. Your Kadai should be at least half filled with oil.
8. Pinch a little dough and put it in the hot oil, if the dough rises up steadily with bubbles and a 'sh sound', then the oil is ready to use.
9. Squeeze the dough into the hot oil in a circular manner. Just one circle will suffice. Alternatively, you can also squeeze the dough on the back of a slotted spoon and slowly drop them onto the hot oil.
10. Squeeze 2 or 3 murukku in the oil. Slowly flip the murukkus to get both sides done.
11. Wait for the sound to cease and the murukkus when done will float on the surface.
12. Wait for 10 secs before taking them from the oil.
13. Drain the oil and store it in an air-tight container.
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