Raw rice - 4 cups

Urad dhal - 1 cup

Jeera - to taste

Salt, hing

Butter - as given below

Soak rice for 30 mts, wash & drain very well.

Spread it on a cloth till it becomes medium dry.

OR

Wipe the rice with a moist towel & allow to dry.

Mix rice & raw urad dhal & send it to flour mill to grind to a fine powder.

Dry in well in shade & this can be preserved.

To 250 gms of the flour, 25 gms of butter, salt, hing & jeera must be added.

Please refer to tips on savouries in the tips thread.

Take the dry mixture one handful at a time & add just enough water ( be careful) to get a soft dough.

Pass through the Thenkuzal Press into hot oil.

Keep on medium for a mte & then lower the flame.

Fry till bubbles stop.

Cool thoroughly & store airtight.

Tips;

Do not add water to the dry mixture in one stroke. This will give a deep & not white colour to the thenkuzal.