September 16, 2012

South Indies: Thenkolalu/Thenkuzhal

So, What's cooking for Ganesh Chaturthi?  Like every year, there's going to be a wide array of sweets & savories made as an offering to Lord Ganesha. Afterall he loves eating. We already made a huge batch of Kodubales & they are safely stored away so that no one eats them before they are offered to the Lord.
We also made some Thenkolalu/Thenkuzhal today. Thenkolalu ( in Kannada ) or Thenkuzhal ( in Tamil ) is a traditional deep fried savoury snack made during festivals like Ganesh Chaturthi/ Krishna Janmashtami & even Deepavali. Okay, you can even make it on other days, just to munch on something with your Filter Coffee ( if you have the patience to deep fry ) There are several versions to this recipe,  where the proportion of Rice Flour: Urad Dal flour differs slightly. Here's how we make it at home
You Will Need:
  • 3 cups Rice flour
  • 1 cup Urad dal
  • 2 tbsp melted butter
  • 1 tbsp hot oil
  • 2 tsp cumin seeds
  • A generous pinch of asafoetida
  • Salt as per taste
  • Oil to deep fry ( I used refined Groundnut Oil)

How To:

In a skillet, dry roast urad dal on low flame for about 5-8 mins until aromatic. Do not allow them to change colour. Allow them to cool. Once cool, grind into a smooth powder using a mixer/food processor

In a dry bowl, add all the dry ingredients together. Add melted butter. Now add water little at a time to form a soft pliable dough. Set aside

In a heavy bottomed Kadhai, Heat oil to deep fry. Once the oil is hot enough, take out a tbsp of oil, add it to the dough & knead again.

Fix the 3 round attachment into the chakli maker/murukku press.  Take a small amount of dough & place it inside the murukku press. Keep about 3-4 steel ladels handy. Grease them with oil. As you press the dough into each ladle, rotate the murukku press into circles.

Quickly slide them into the kadhai & deep fry until the the bubbling & hissing action subsides. Flip them once or twice in between, like say a couple of mins after they go into the oil. Deep fry till it turns slightly golden yellow in color. Once done, remove with a slotted spoon & drain on paper towels. Allow them to cool completely & transfer into an air-tight jar.

  • Fry 4-5 Thenkokalus at a time, depending on the size of your frying pan. You don't want to over crowd the pan.
  • You can replace cumin seeds with Sesame seeds if you wish to.
  • Do not knead the dough well before time & allow it to rest. It tends absorbs more oil as you deep fry.
  • You can press the Thenkolalu directly into the kadhai, if you are used to it. But if you are a novice, do not try it. I prefer pressing the Thenkolalu onto a ladle & sliding them into the oil. It's much safer this way


Veena Theagarajan said...

Crunchy murruku..All time favourite

Torviewtoronto said...

looks fabulous lovely to snack

Nivedhanams Sowmya said...

Oh they look so lovely!!! yummy and crunchy snacks!!


Ongoing Event - Coconut

Ongoing Event - Healthy Foods for Healthy Kids - Combo Meals

srividhya Ravikumar said...

very crisp..looks lovely...

notyet100 said...

Happy festival,feel like picking one,..

Priti S said...

Diff to say no to murukku .....looks yum ...hope all well with you gal

Priya said...

Crispy murukkus looks fabulous,feel like munching some.

Priya Sreeram said...

absolutely love it; neat presentation !


Perfectly made! very addictive :)

Debalina said...

Very tempting snack. Must try. Nice photos