Monday, 22 August 2011


Crunch, crunch and Munch away anytime...Thenkhuzal literally means honey tubes, meaning that these zigzag tubes have an inner tube through which you can blow air...

3 Cups Raw Rice
1 cup Urad Dal (Black Gram Dal)
3/4 cup butter
1 tsp Asefoetida (Hing)
1 tsp Jeera
1 Whole Red Chilli (optional, only if you want to add a little spice, conventionally not added)
Salt to taste

Dry roast the Urad Dal to a light brown colour. Dry roast the chilli.
Grind the rice, dal and chilli in a flour mill to a fine powder. 
This mix can be made using larger proportions and stored for a month in an airtight container.So its ready to use whenever required.

Melt the butter. Pour the warm melted butter into the flour and make a dough of the flour along with the Jeera and asefoetida. Use just enough water to get a smooth and soft dough. Once the wet dough is made, dont leave it for a long time, make the thenkhuzal as soon as you can.
Heat oil in the pan/kadai for frying. Make round balls of the dough and press into thenkhuzal moulds (Chakli Moulds). Press into the hot oil. The moment the dough goes into the oil, it starts bubbling up. Once the bubbles settle down, turn the thenkhuzal over with a ladle. Remove from pan once golden brown in colour and strain on a kitchen towel. Once it cools down store in an airtight container.

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