Ingredients

The following ingredients have 4 Servings
  • 21/4 cup Rice flour
  • 1/2 cup Moong dal (Payatham Paruppu)
  • 1/2 cup Channa dal (kadalai Paruppu )
  • 4 tbsp Butter ( ½ stick or around 4 tbsp)
  • 2 tsp White sesame seeds (Ellu – 2 tsp)
  • 1/2 tsp Asafetida
  • 1 tsp Chili powder (Depending on how hot you want it)
  • Salt - to taste
  • Vegetable oil (or sunflower oil – for frying)

Instruction

  • Fry both the dal separately without adding any oil until it is golden brown.
  • Let them cool down to room temperature and then grind them together into smooth powder.
  • Sieve the flour, measure and then keep aside. I usually make a big batch of the dal powder and store it in a ziplock bag in the freezer. This way I always have the flour ready whenever I need to make the thenkuzhal.
  • For 2 ¼ cup of rice flour, you need 1 cup of the ground dal powder. Measure them in a wide bowl.
  • Add the rest of the ingredients; Butter, sesame seed, chili powder, asafetida and salt needed.
  • Make a smooth dough adding just enough water needed.
  • Place a handful of dough into the thenkuzhal achu. I used the single star shaped hole plate to make my Mullu Thenkuzhal.
  • Heat oil in a kadai / pan. Squeeze the thenkuzhal out directly in hot oil. You could also shape the murukku in the back of a ladle and then place it inside the hot oil, but I prefer directly squeezing it in oil.
  • Fry the thenkuzhal in the oil in low-medium heat until golden brown.
  • Drain it on a paper towel lined tray and once they cool down to room temperature, store them in an airtight container. It can be stored for at least 2-3 weeks.