Vellai Thenkuzhal

Vellai Thenkuzhal

Vellai Thenkuzhal

Vellai Thenkuzhal from Deepavali 2014

Vellai Thenkuzhal

Vellai Thenkuzhal from Deepavali 2008

Vellai Thenkuzhal mould

Vellai Thenkuzhal deep fried_final

 

Ingredients:

1. Rice Flour : 4 Cups
2. Urud Dhal flour: 1 Cup
3. Ghee/ Butter -1/2 tsp
4. Asafoetida
5. Jeera – 1 Spoon
6. Salt to taste
7. Water

Preparation:

1. Mix all the ingredients into a fine soft dough (like chapathi dough) and make 4 or 5 big sized oval balls
2. Open the Thenkuzhal press and insert the multiple medium sized holes mould
3. Fill the press with one of the dough balls and close it tightly
4. Heat oil in a pan. Once the oil is hot, take the press near the oil, with the outlet pointing towards oil
5. Carefully press it so that the thenkuzhal falls directly into oil. Make sure that the press is close to the oil so that oil doesn’t splatter back
6. Once the oil bubbles subside, remove the thenkuzhal with a slotted ladle and place it on a bowl lined with paper towel

Please note:
* If the thenkuzhal breaks apart easily that means you would have to add more rice flour
* This bakshanam can consume oil easily. So after two or three thenkuzhals, you may want to add more oil
* The saltiness usually reduces after deep frying. So make sure that the dough tastes slightly salty.

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