1. Rice Flour - 2 cups
2. Urad dal flour - 1/4 cup
3. Softened butter - 1/4 cup
4. Salt - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6 Sesame seeds - 1/2 tsp
7. Water - to make the dough
8. Oil - to fry the thenkuzhals
1. Dry roast the urad dal flour until it is heated through. However, do not allow the flour to brown or change in color. Transfer the flour into a cup and let it cool completely.
2. Place a generous amount of oil in a large kadai and heat it at medium high.
3. Place butter and salt onto a wide plate or a large cake pan.
4. Rub the butter and salt with your fingers until it is thoroughly mixed. The butter should appear slightly lighter in colour after it has been mixed with salt. This step ensures that your thenkuzhals melts in your mouth and is crispy at the same time.
5. Now sieve the rice flour and urad dal flour into the butter salt mixture.
6. Add the cumin and sesame seeds.
7. Mix the flour with butter until it is crumbly.
8. Add water little by little to make a nice smooth dough.
9. Divide the dough into 5 or 6 lumps. Keep them covered so they don't dry out.
11. Test the oil if it heated to the right temperature by dropping a tiny ball of dough into the oil. It should sizzle and rise to the top.
12. Now you are ready to fry the thenkuzhals. Gently slide the thenkuzhals into the oil frying 4-5 at a time depending on the size of your kadai.
13. The thenkuzhals should be light golden brown and the oil around the thenkuzhals should be bubbling very minimally.
14. Now its time to fish out the thenkuzhals and let them drain on a paper towel.
15. Allow it to cool and then start snacking. Tastes yummy!
1. Make thenkuzhals in batches of the above mentioned proportions. If you make too much dough, then the later batches of thenkuzals will turn out darker in color.
2. Thenkuzhals become a shade darker once you take them out of the oil. So make sure you take them out when they are a light golden brown color.
3. Store in air tight containers and enjoy them upto 7 days. You can also freeze them in zip lock bags. They keep well for about 3-5 months. Let the thenkuzhals thaw overnight with the zip halfway open when you are ready to eat some more.