Tuesday, September 11, 2012


Thenguzhal is a yummy snack and here is the recipe for it. This recipe requires a special instrument called chakli/murukku press.

  • 2 cups Rice flour  (store bought)
  • 1/4 cup Urad dal flour (store bought)
  • 1 tsp Salt (Adjust to taste)
  • 1/2 tsp Asafoetida
  • 1 tsp Sesame seeds
  • 2 tbsp Ghee
  • 1 cup Water (use as required)
  • Oil for deep frying

  1. Sieve and mix the rice flour and urad dal flour in a bowl and add the salt, sesame seeds and asafoetida and mix well.
  2. Add the butter and add the water little by little and keep mixing to form a soft but firm dough.
  3. Heat Oil in a Kadai/Wok for deep frying. To test if the oil is ready, put a small pinch of dough in the oil and if it sizzles up immediately then it is ready.
  4. Add a portion of the dough in the murukku press with the Thenguzhal achu and press it over the hot oil in a circular motion.
  5. When the sizzling sound subsides, flip it over and remove it with a big slotted spoon when it is done or when it begins to brown very slightly.
  6. Place the thenguzhal on a paper towel to drain the excess oil and repeat the process for the remaining dough. 
  7. In the end with the very little dough that is leftover we an make small rings and fry them. Kids will like them too.
  8. Enjoy the crisp thenguzhal as a tea time snack! Store the remaining in a dry airtight container once it is cooled completely.
Suggestions/ Notes
  1. Traditionally after mixing the dough we make a small cone with it and keep it aside. This cone represents the god who will be witnessing the cooking so that there wouldn't be any hassles during the process.
  2. The  thenguzhal dough should be mixed and made immediately else they will turn brown.
  3. If the oil is too hot the  thenguzhal will turn brownish and if it is not the right temperature it will be soggy. So make sure the oil is of the right temperature.

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