Every time we are in the mood for a simple home made snack that can put store brought chaklis to shame, K and I beg my amma to make this for us. Called thenkuzhal in tamil it is a mix of urad dhal flour and rice flour laced with a hint of asafoetida in it and deep fried. A cousin of the more famous chaklis this is not hot and goes well with the afternoon tea or coffee.
Stuff you will need:
A chakli press
Rice flour – 3 parts
Urad flour – 1 part
Asafoetia – 1/2 tsp
Salt to taste
Cumin seeds – 2 tsp
Ghee or butter – 2 tbsp
Oil to fry (I use canola)
How to make it?
Knead a tight dough of urad dhal, rice flour, salt, cumin seeds, asafoetida, butter and water. Make the dough just before you are ready to fry to ensure thenkuzhal that takes in minimal oil.
Make balls the size of a fist and Using the chakli press pictured below, press the dough to extrude into thin noodles into the hot oil. Once the thenkuzhal swims to the surface of the oil, turn occasionally till a golden brown. Remove to a tissue lined plate or vessel.
Makes 15 – 20 thenkuzhals based on size.
Adding more butter or ghee makes for a crispier thenkuzhal. If any dough is leftover, resist the temptation to make seedais out of it since they have a tendency to burst.