Pachchai (SOFT) Thenkuzhal
As kids, we would enjoy this after school snack, competing with each other - as to who eats the whole length without breaking the threads. No murmur in between. Yes! It is an all-time favourite.
Thenkuzhal Mavu (Murukku Mavu) is a staple in our homes; I would say more to entertain ourselves and of course surprise guests with tasty, hot and soft Thenkuzhal's or crispy ones.
In this context, "Pachchai" would mean 'soft' rather than 'raw'. The dough is pressed through directly into the oil in a large swirl and cooked for (barely) a minute on either sides.
Thenkuzhal Mavu - 1 cup
Water as needed
Salt to taste
Oil for deep frying
Take the flour in a large vessel. Add salt and jeera (if using). Make a well and add water. Gather to a dough.
Using a Murukku Press, press (make a larger swirl, in 1 layer only) directly into hot oil.
After about 40 seconds, turn gently to cook on the other side. A little care is needed as it will be very soft. It will tend to break. It helps to use a large slotted ladle/turner.
Cook for another half minute. Drain (CAREFULLY; it might break into strands like Noodles, as it will be very soft.) well on absorbent paper.
Serve hot with a sprinkling of spicy Podi.
My fellow bloggers in the marathon with wonderous treats are - Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Suma, Usha, Veena