Thenkuzhal is a savory crunchy where as Manoharam are sweet crunchies. Both the dishes use the same basic ingredients and are deep fried in oil. Rice flour is the major ingredient. Traditionally, raw rice is soaked in water for half an hour. Its then drained, shadow dried and powdered. Shop bought rice flour can also be used, though you have to compromise a bit on the texture. I usually prepare the rice flour from scratch. But this time I followed a different method, told by my friend,S. She gets the raw rice and roasted urad dal, powdered together at the flour mill. The bonus is that the flour mix will stay good for many days. So with the mix ready at hand, you can enjoy thenkuzhal whenever you want.
For the flour mix
Raw rice (Pacharisi) - 8 cups
Urad dal - 1 cup
Clean the rice of any dust. Don't wash with water. Dry roast urad dal till it turns pink. Powder the rice and roasted dal together.
To make thenkuzhal
Crushed pepper and cumin seeds
Water to prepare the dough
Oil to fry
If you are using the hing bar, take a piece of the bar and soak in warm water for 10 minutes. Use the water to prepare the dough. Instead, hing powder can also be used.
Prepare dough in batches instead of mixing the full quantity of the flour. Else it will drink too much of oil when fried. Take 4 cups of the flour. Add 2 tablespoon of butter, salt, 1 tspn of coarsely crushed cumin and pepper, hing water. Make sure the coarse pepper is not big enough to block the openings in the mould. Mix well. Finally add water to make a soft dough.
For preparing thenkuzhal, you need the press which has three or more holes in it. Heat oil in a kadai. When hot, take a ball sized dough and press it directly in the oil. Start making the formation from outside to inside. After a minute, slowly turn it over and fry till it is light brown. The size can depend on the size of your kadai. Allow it to cool and store it in airtight containers.
The initial preparation is similar to thenkuzhal, except that the spices and hing is not added. Salt is also added very minimally. Take the flour mix, add butter and very little salt. Make a soft dough using water. Prepare the thenkuzal out of the dough. Break them into one inch long pieces. These pieces are to be coated in jaggery syrup.
For jaggery syrup
Jaggery - 1/2 cup
Water- 1/4 cup
Bite sized coconut pieces (optional)
Enjoy the salt and sweet, melt in the mouth, crunchies.
April 2, 2009
Thenkuzhal and Manoharam ~ 2-in-1 Crunchies
Posted by jayasree at 4:25 PM