Saturday, November 28, 2009
Rice flour -4 cups
Urad dal flour - 1 cup
Butter - 1 tsp
Asafoetida - 1/2 tsp
Jeera - 1 tsp
Peppercorns (crushed) - 1/2 tsp
1. Sieving the flour and mixing it well before adding water is essential.
2. The hot 'Thenkuzhal' straight from the oil to be kept in a paper towel for the oil to be absorbed and then to be transferred to the storage container.
3. Do not close the storage container immediately.
Enjoy this crispy, crunchy 'Theinkuzhal'