Its again a murkku type of savory, which is prepared during Krishna Jayanthi. But this one is prepared using a knazhi(press). We also prepare manoharam which is a sweet, using thenguzhal. Im not too keen about thenguzhal but manoharam. Definately yes. My FIL always gets us manoharam's from Grand Sweets whenever he visits Chennai. Basiccally its a cumbersome process preparing it at home ;). Ok now to the crispy thenguzhal.
Ingredients
Rice Flour - 4 cups
Urad Dal Flour - 1/2 cup
Cumin Seeds - 3 tsp
Asafoetida - 1/4 tsp
Butter - 2 tbsp
Salt to taste
Water for the dough
Oil for deep frying
Method
Mix all the ingredients together (except water and oil though).
Add little amounts of water and make a smooth dough. Using the press, make rounds of muruku in heated oil. Dont overlap much it wont get cooked properly. When the hush sound ends, flip the thenguzhal and see that its cooked on both sides. Your thenguzhal is ready.
Rice Flour - 4 cups
Urad Dal Flour - 1/2 cup
Cumin Seeds - 3 tsp
Asafoetida - 1/4 tsp
Butter - 2 tbsp
Salt to taste
Water for the dough
Oil for deep frying
Method
Mix all the ingredients together (except water and oil though).
Add little amounts of water and make a smooth dough. Using the press, make rounds of muruku in heated oil. Dont overlap much it wont get cooked properly. When the hush sound ends, flip the thenguzhal and see that its cooked on both sides. Your thenguzhal is ready.
1 comments:
That is a great recipe, I have heard of manoharam, but never made or had it.
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