THENKUZHAL AND FIRST BLOG ANNIVERSARY!!!!!!!

My first internet connection was the AOL back in 1999. After browsing for last 10 years, this day last year (2008) I started blogging with my passion on food. Thanks to all of you who have been constantly reading my posts and encouraging me with your feedback.

Ingredients:
Rice flour - 4 cups (home-made)
Urad dal - 100 gm
Moong dal (yellow) - 1/3 cup
Sesame seeds - 1 tbsp
Ajwain - 1 tsp
Ghee - 2 tbsp
Asafoetida - 1/4 tsp
Salt (to taste)
Water (for kneading)
Oil for (deep frying)


Method:
Dry roast the urad dal and moong dal separately, then cool and powder them.
In a wide pan, add the rice flour, sifted urad, moong powder & salt and mix well.
Now add the ajwain, asafoetida & sesame seeds and mix.
Add the ghee and mix.
Now add water little by little and knead it into a dough.
Heat the oil.
Form a small ball from the dough and drop it in the murukku presser (achu) and press it in the oil by circles.
Cook on both sides in medium or medium-low heat.
Remove when no bubbles are spotted in the oil.
The wonderful and crunchy Thenkuzhal is ready!
Thenkuzhal can be stored in a airtight container when it's cooled down.

Sent off to "WYF-Festive Food Event" hosted by EC, "Sweets and Savouries" event hosted by Saraswathi Iyer and "Dussehra, Dhanteras & Deepavali" event hosted by Shanti Krishna Kumar.

Posted in: Diwali snacks, Snacks