{"id":3178,"date":"2024-10-23T19:22:24","date_gmt":"2024-10-23T13:52:24","guid":{"rendered":"http:\/\/superduperkitchen.wordpress.com\/?p=3178"},"modified":"2024-10-24T11:52:43","modified_gmt":"2024-10-24T06:22:43","slug":"thenkuzhal","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2024\/10\/23\/thenkuzhal\/dadpinfo\/","title":{"rendered":"Thenkuzhal"},"content":{"rendered":"

Thenkuzhal, also known as rice flour murukku, is a popular South Indian snack, often made for Diwali and Janmashtami. In our family, we affectionately call it “Thengozhal”<\/strong>. This light, crispy treat is a festive must-have, passed down through generations, and made with love by amma and paati.<\/p>\n

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A Family Tradition: Amma and Paati\u2019s Recipe<\/h2>\n

Thengozhal is one of the most common snacks that amma and paati (grandmother) make at home, especially during festive times. The recipe has been handed down over the years, making it a treasured family tradition. The process of shaping and frying Thengozhal is often accompanied by fond memories of festivals and family gatherings.<\/p>\n

Simple Ingredients, Perfect Crunch<\/h2>\n

Thengozhal is made from a mixture of rice flour<\/strong> and urad dal flour<\/strong>, with a touch of butter<\/strong> for crispiness and softness. The dough is seasoned with cumin seeds <\/strong>and asafoetida<\/strong>, giving it a subtle yet delicious flavour. The beauty of this snack lies in its simplicity, as it is less spiced than other murukku varieties, allowing the natural flavours to come through.<\/p>\n

Shaped to Perfection<\/h3>\n

Using a traditional Thenkuzhal press<\/strong>, the dough is extruded into smooth, tube-like strands and deep-fried to a perfect golden brown. The name “Thenkuzhal” translates to \u201ctubes of honey\u201d in Tamil, highlighting its light, crisp texture\u2014though no honey is used.<\/p>\n

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Tips for Making Perfect Thenkuzhal<\/h2>\n
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  1. Use Fresh Flour<\/strong>: Always use freshly ground rice flour<\/strong> and urad dal flour<\/strong> for the best flavour and texture. If possible, sieve the flours to ensure a smooth dough. I used store bought Idiyappam flour.<\/li>\n
  2. Perfect Dough Consistency<\/strong>: The dough should be soft and pliable, but not too sticky or dry. If it\u2019s too stiff, add a little warm water. If it’s too soft, adjust with a bit of rice flour. The right dough consistency ensures smooth pressing and crispy results.<\/li>\n
  3. Don\u2019t Skip the Butter<\/strong>: Adding butter or ghee<\/strong> to the dough is key to getting that melt-in-the-mouth texture. Also this gives the white colour to the thengozhal. Too much can make the Thengozhal greasy, so use it in moderation\u2014usually 1 tablespoon of butter for 1 cup of rice flour.<\/li>\n
  4. Heat the Oil Correctly<\/strong>: Ensure the oil is at the right temperature before frying. Test by dropping a small piece of dough into the oil\u2014it should rise to the surface slowly. If the oil is too hot, the Thengozhal will brown quickly on the outside while remaining soft inside. If too cool, the murukku will absorb too much oil.<\/li>\n
  5. Fry in Small Batches<\/strong>: Avoid overcrowding the pan while frying. Frying in small batches ensures even cooking and helps maintain the oil temperature.<\/li>\n
  6. Store Properly<\/strong>: Once the Thengozhal cools, store it in an airtight container<\/strong> to keep it crisp for weeks. Proper storage also helps maintain its light texture.<\/li>\n<\/ol>\n

    Ideal for Festivals and Tea Time<\/h3>\n

    Thengozhal is a snack that can be enjoyed during festivals or with evening tea. It stays fresh for weeks when stored properly, making it a great snack to have on hand for celebrations or when guests arrive unexpectedly.<\/p>\n

    Versatile and Gluten-Free Option<\/h3>\n

    Thengozhal is naturally gluten-free<\/strong> due to its rice flour base, making it a snack that can be enjoyed by those with dietary restrictions. Its light flavor and crispy texture make it a family favourite for any occasion.<\/p>\n

    Pin this Recipe<\/strong><\/p>\n

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    Thenkuzhal<\/h2>\n
    <\/div>\nNiranjana Sankaranarayanan<\/span>\n
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    henkuzhal, also known as rice flour murukku, is a popular South Indian snack, often made for Diwali and Janmashtami. In our family, we affectionately call it "Thengozhal"<\/strong>. This light, crispy treat is a festive must-have, passed down through generations, and made with love by amma and paati.<\/span><\/div>\n
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    \n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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    Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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    Course <\/span>Snacks<\/span><\/div>
    Cuisine <\/span>Indian, South Indian<\/span><\/div><\/div>\n <\/div>\n
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    Servings <\/span>10<\/span> nos<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

    Equipment
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