Thenkuzhal….spangled spirals of tradition….crisp and crunchy loaded with flavors of cumin and sesame is a Deepavali staple in my house. The ratio between Urad dal and raw rice can create different versions of thenkuzhal. Greater proportion of dal gives you a seamless twist while more rice results in crisper and shorter version with less spangled mass. Foodialogues shares with you both the proportions for a joyful Deepavali.
THENKUZHAL RECIPE 1.0
Ingredients for Thenkuzhal 1.0:
- Raw Rice 4 C
- Urad Dal 1 C
- Sesame 1 Tsp
- Cumin Seeds 1tsp
- Asafoetida 1 Tsp
- Salt As Required
- Oil For Frying
Preparation Method for Thenkuzhal 1.0:
- Dry-wipe and grind rice and dal into a fine powder. Sieve and set aside.
- Take a wide bowl, add the powder, required salt, sesame seeds, cumin, Asafoetida, and mix well. Heat oil. When oil is hot take 2 lades of hot oil (about ½ c) and pour over the mixture.
- Mix well sprinkling water to make a stiff dough. Take small portions of the dough. Place in the thenkuzhal press and press directly into hot oil. Fry till golden brown and remove. Store in a dry airtight container till use.
THENKUZHAL RECIPE 2.0
Ingredients for Thenkuzhal 2.0:
- Raw Rice 4c
- Urad Dal Whole 2 C
- Unsalted butter
- Other ingredients remain the same as above
Preparation Method for Thenkuzhal 2.0:
- Wipe rice with a cloth.
- Dry roast Urad dal till golden.
- Grind both into a fine flour in a mixie or the flour mill.
- Take a cup of the flour, add 2 tbsps of unsalted butter, 1/2 tsp of sesame seeds,1/2 tsp of cumin seeds, and ¼ tsp of Asafoetida. Mix into a stiff dough using water sprinkles. Take small portions and place in murruku mod and make into murrukku of desired size. Deep fry till golden.
Delicious and crispy “Thenkuzhal” is ready 🙂
