Mullu Thenkuzhal

My amma used to make this mullu thenkuzhal really well. They used to be perfectly golden & crisp & really melting in the mouth. Perfectly spiced with just a hint of asafoetida (hing) and some salt & chilli powder, this crispy snack made from rice flour and a bit of roasted and powdered lentil flour is a perfect example of Tamil Bakshanam ( fried snack ).

The recipe is basically quite simple. Some freshly ground rice flour, some moong and chana dal lightly roasted and ground into powder, salt, chilli powder and some hing. Some butter to give it an extra bit of crispness...thats it. A stiff batter is made using water & is pressed out through a thenkuzhal naazhi into hot oil. 

& Voila....it is ready..........

Ingredients

1 cup rice flour

1/4 cup dal flour 

( for this dry roast moong dal 1 part to 1/2 part chana dal (2:1) ratio, lightly, cool & powder in a mixer, seive & use )

salt to taste

1/4 tsp chilli powder

a pinch of hing 

1tbsp of butter at room temperature

Method

Take all the ingredients except the butter in a bowl. Add the butter & rub into the flour mixture with the fingertips very well. Add enough water to make a stiff dough. 

Heat enough oil in a karahi or pan & press the batter into the hot oil through a thenkuzhal naazhi or chakli press on medium heat until golden on both sides. Remove with a slotted spoon & place on paper to remove excess oil. Remove & store in airtight container until required.

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