தேன்குழல் / Vellai Thenkuzhal

This is a popular snack / savory in many South Indian households during Krishna Jayanthi and Diwali
Usually it is made soaking raw rice and grinding it but I used readymade rice flour

 Ingredients

• Rice flour - 4 measures
• *Urad dhal flour - 1 measure
• Salt - 1 teaspoon
• Cumin seeds / jeera - 1/2 teaspoon
• Butter - 1 tablespoon (at room temperature)
• Water - to make dough

Take 1 measure of urad dhal.Dry fry it till nice aroma comes.Cool and powder it

Method
Step 1 - Making Dough

• In a broad basin take rice and urad dhal flours first.Mix well
• Add salt, jeera and mix again
• Put butter and start mixing with fingers

• Now add water little by little to make a dough of smooth consistency.It should be little looser than atta dough
• We need to use the achu that has 3 small rounds as seen below

Step 2 - Preparing thenkuzhal murruku

• Heat oil in a deeping frying kadai
• Grease the murukku press / achu first and fill the inner portion with thenkuzhal maavu / dough.Let it be 3/4th filled

• Close it with upper portion and squeeze it in circular motion in the heated oil

• You will notice bubbles along with sizzling sound around the murukku.See the pic below

• After few minutes bubbles will subside and flip it on the other side

• Take it out after few seconds using a perforated ladle

• Place it on a kitchen towel or a colander to drain excess oil

Hot yummy crispy and soft thenkuzhal murukkus are ready.Enjoy this as a snack during tea time.Can also served along with rasam / sambar rice

Note
Please make thenkuzhal immediately after preparing the dough