Crispy, crunchy and yummy Thenkuzhal made with rice flour.
Thenkuzhal brings again reminiscences of festive celebrations and comfortable afternoons. This conventional South Indian snack has been successful hearts for generations. The identify actually means “coconut spiral” due to its lovely curved form. You’ll love how easy elements rework into one thing so particular. The mix of rice flour and urad dal creates the proper texture – crispy exterior with simply the precise chunk. Making these at dwelling fills your kitchen with wonderful aromas.
Why You’ll Love This Recipe
Your loved ones will assume 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. The most effective half? They keep contemporary for weeks when saved correctly. You can also make huge batches for events or festivals. Youngsters absolutely love their enjoyable spiral form. And truthfully, they’re fairly therapeutic to make – there’s one thing stress-free about squeezing out these good curves into sizzling oil.
Cooking Ideas
Get your oil temperature excellent – not too sizzling or the skin burns earlier than the within cooks. Take a look at with a small piece first. Maintain the dough barely comfortable 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 after they hit the oil.
Nutrient Advantages
Rice flour supplies power and is of course gluten-free. Urad dal provides protein, fiber, and necessary minerals like iron and magnesium. Cumin seeds help digestion and add antioxidants. Asafoetida helps with digestion too. Whereas these are fried snacks, the selfmade model allows you to management the oil high quality and amount. Take pleasure in them carefully as a part of a balanced weight loss program.
Thenkuzhal Murukku
Crispy, crunchy and yummy Thenkuzhal made with rice flour.
Components
- 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 effectively.
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Add butter and blend effectively.
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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 gentle 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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Ceaselessly Requested Questions
Can I make thenkuzhal with out a particular press?
You should utilize an everyday murukku maker or perhaps a piping bag with a star tip. The standard press offers the most effective form, however different instruments work advantageous. Simply ensure that the holes aren’t too huge or the batter might be arduous to manage.
Why did my thenkuzhal prove arduous and hard?
This often occurs when the oil is just too sizzling otherwise you’ve added an excessive amount of flour. The dough may also be too dry. Be certain that your oil temperature is medium-hot and the dough feels comfortable however not sticky while 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 just too sizzling. 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. Should you 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 also be extra refined and centered.
