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.