To make thenkozhal, you need:
Rice flour - 3 cups
Urad flour - 1/2 cup
Water
Salt
Sesame seeds - 1 tbsp
Cumin seeds - 1 tbsp
Butter
Oil - enough for deep frying
Bring butter to room temperature. Mix it well with the flours . Start with about a tsp of butter and then add more butter if needed. When enough butter is added, you will have a crumbly mixture that holds its shape when gathered together and pressed with your hands.
Add the rest of the ingredients and mix into a smooth, pliable dough.
You need a murukku press to make thenkozhal. The achu to be used is the one with three holes or five holes. Take a little dough in the press and squeeze out directly into hot oil. Alternately, you can squeeze out a few murukkus on to a newspaper or absorbent paper and then put these into hot oil. Depending on the vessel used and the quantity used, you can fry 4-8 murukkus at a time. When both sides turn golden brown, drain excess oil, and remove on to a kitchen tissue. When completely cooled, store in an airtight container.
This goes to Purva's Diwali Dhamaka.
