- 1 cup rice flour
- 1/4 cup urad dal flour
- 1-1/2 teaspoon cumin seeds
- 3/4 teaspoon hing (asafoetida)
- 2 tablespoons hot oil, ghee or melted butter
- Salt to taste
- 1/2 cup water (or as required to make a firm dough)
- Vegetable oil, for deep frying
- To begin making the Thenkuzal Muruku, first heat the oil in a wok/kadhai.
- In a mixing bowl add the flours, cumin seeds, hing, salt and mix everything well.
- Add little water and mix with the flours. Add more water and mix till you get firm dough.
- Put a portion of the dough in the Thenkuzal press. Keep the rest of the dough covered.
- Apply a little pressure on the handles and swirl the press to make a rough circle and the pressed out dough tubes overlap each other.
- Gently place Thenkuzal in hot oil and fry on low to medium flame till it becomes crisp and light brown in colour.
- Take it out with a slotted spoon and drain on an absorbent paper.
- Repeat for the rest of the dough. For the last 1-2 tablespoons of the batter, which cannot be pressed make small balls and deep fry them in a deep fry pan.
- Cool and store in an airtight container. Thenkuzal makes for a tasty accompaniment with Masala Chai or Cold Coffee Smoothie during tea time break.