Thenkuzhal & Thenkuzhal Mavu

There are some must haves in the house. One of them is 'Thenkuzhal Mavu'. It is a staple along with Arisi Uppuma, Idiappam Mavu, Adikoozh mavu, Vathals, Vagams, etc. There are 2 ways with this - the Soft Version (it is noodle-like and has to be eaten as soon as it is made) and the Crispy Version (that we stock for an evening or a morning snack. Couple it with some salted (roasted) peanuts - Yum...


Crispy Thenkuzhal

Ingredients:
Raw Rice - 3 cups
Urad Dal - 1 Cup + 2 Tbsp

Method:
Wash raw rice well in 3 changes of water (until the residual water runs clear).
Drain well.
Spread a thin absorbent cotton cloth on a couple of sheets of newspaper.
Spread drained rice on it, in a shady place until almost dry.
Meanwhile, dry roast the urad dal, in small manageable batches, over a slow flame until fragrant. Cool.
Mix the dal and rice and get it ground in a mill.***
Dry the ground flour over sheets of paper, to cool the flour, as soon as it comes out of the machine. This makes sure that the heat does not affect the quality of the thenkuzhal.
Store in an airtight container when absolutely cool.

To Make Thenkuzhals:
Mix the required quantity of Thenkuzhal Mavu (about 2 cups) with salt (1 tsp? or to taste) and enough water to a soft dough. Divide into portions - this depends on the quantity your mould can hold.
Heat oil in a broad pan (about 3 to 4 inches in height).
Fill a murukku press with the dough and press out thenkuzhal in hot oil (in small circles).
It will rise to the surface. Contain the edge of the thenkuzhal with the ladle. This ensures the (closed) shape. After 2 minutes, flip over gently and cook until crisp. Drain.
You can make 4 / 5 at a time.
This depends on the size of your fry pan and the ease at which you can make it.
Cool and store in airtight containers.

Bored of eating Thenkuzhal - Here is one way that my son and I absolutely adore...
Roughly crush a couple of them and put them in a mixer jar (small). Using the pulse button, whir it up a couple of times until it is powdery.
Add 1 Tbsp of sugar (or to taste). Mix well and enjoy!

Comments

kaarasaaram.com said…
a very nice informative post... love your son's version of eating it...
Reva
Ramya said…
Thenkuzhal looks soo cripsy ..i dont think i can ever stop munching on that :-)
Rajani said…
hi minu... my first time in your blog - these are one of my favourite snacks. can we make these with readymade rice flour that we get for making idiyappams?
Gayathri Kumar said…
Minu, Thenkuzhal is making me so hungry..
Priya said…
My fav thenkuzhals,feel like having some..
Saras said…
Perfect munching snack & all time savoury tooo, looks pleasent with inviting white colour..

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