– Measure urad dal and dry roast it in a pan until it slightly starts to change color and becomes aromatic. – Once the lentil cools down to room temperature, grind it into a fine powder. Sieve the flour and then grind the coarse flour.
– During festival season, I make a large batch of flour and store it either in the pantry or in the freezer. – In a bowl, add the rice flour, lentil flour, softened butter, cumin seeds and salt. Mix well using your fingers to incorporate the butter in the flour.
– Now slowly add water and make a stiff dough. – If making a large batch of thenkuzhal, I would recommend making the dough in batches. The dough when left for long time will absorb oil when frying.
– My new murukku press did not have plain round 3 hole acchu. Grease the inside of the murukku mould and the plate. – Heat oil in a kadai. Test the oil by dropping a small piece of dough. If the dough rises up immediately, the oil is ready.
– Fill the murukku press with dough and squeeze into small circles. I press the thenkuzhal directly over the oil. – In about 15 seconds, flip the thenkuzhal to the other side to cook. Once the bubble and noise ceases from the oil, remove the thenkuzhal.
– Drain the fried thenkuzhal on a paper towel lined tray. Once they cool down entirely, store it in a air tight container.