Thenkozhal

Eating something karamura along with tea / coffee in weekend ritual in my family. My husband will demand for bajjis all the weeks (he is never tired of them), but I like these types (thenkozhal, muthusaram) as it can be stored and enjoyed throughout the week.  During krishnar jayanthi we processed the rice flour in bulk, so it can be used for couple of weeks.  We used it for Ganesh chathurthi too, now using it for this thenkozhal.

Then Kozhal ingredients are just same as Kai murukku.

The below ingrediants is for making one batch, will yield around 25 medium size approximately. We should always make this in batches, as the mavu becomes dry after a while and murukku will break while pressing.

Ingredients:

• Raw Rice flour – 2 cups
• Urad dal flour – 2 tbsp
• Butter – 1.5 tbsp (room temperature)
• Jeera -  1 tsp
• Salt to Taste
• Asofoetida – ½ tsp
• Water as required
• Coconut Oil to deep fry

Rice flour Preparations:

Rinse the rice well and soak it for 1.5 hrs.

Drain the water and dry it in veshty cloth, till it looses the moisture. (Half an hour)

Make it into fine powder.

Now we have to sift well to remove any impurities and to filter a finer powder.

Refer below link for stepwise pictures for rice flour preparations. 

http://nammathusamayal.blogspot.in/2014/08/kai-murukku.html

Urad Dal flour Preparations:

Dry roast urad dal till nice aroma comes.

Cool it down and make it a fine powder.

Sift it well.

Salt in water :

Dissolve a tbsp of salt in 2 cups of water. This is for mixing salt evenly. You can also add salt directly, but make sure you add correctly and well mixed.

Method :

In a wide bowl, add rice flour, urad dal powder, asofoetida, Jeera, butter.

I added 2 small ladle of salt water. You have to check and add according to your taste.

Add little by little and prepare loose dough.

Heat the coconut oil in a frying pan.

Now fill this mavu in a murukku press, Make circle pattern in the back of the ladle and gently transfer it to the oil, once the oil is heated.

Flip[ the sides and cook them well. You can see the stages below. The oil becomes frothy initially, later the frothing comes to halt.

Take out from the oil, drain it in tissues.

Once it is cooled down, store in a air tight dabba and serve with Coffee / tea in the evenings. It stays well for about 10 days.