Then kuzhal

Ingrediants
Rice flour 8 cups
urad dhall powder 1cup
Urad dhall should be roasted dry till it is golden brown
and made into very nice powder in the mixie
The ratio for the murukku thenkuzal is. 8 to 1 and you have to keep
this in mind when preparing the mavu for this
Black pepper and jeeraa
Grind  little coarsely in the mixie
One spoon of white ellu or till
asafoitida
oil for frying
A table spoon of butter
salt
water a little by little

Method
Make a nice mavu mixing first the powders and adding butter and all
the other things after that

Put the kadai in the stove and heat the oil and when it is ready
you can start making the thenkuzhal using the murukku maker
there will be five thattus in the nazhi and
you can use the one with five holes for this
the other four thattus are for
pokkodam
omappodi
muthusaram and
murukku

Rice powder should be very nice for this. at home we will use the
jalladai or seive to do the flours before making the mavu

another tip is dry roast the arisimavu for five mts at a slow flame and then make
the mavu. Sometimes when you make it it will burst and when you fry the flour
this wont happen.

Now your then kuzhal is ready to eat

Shelf life is ten to 15 days
Store it in a airtight container



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