Wanted to share the first batch that was done today. Made Thenkuzhal, Buttermilk Muruku, and Amma made Coconut Burfi.
Thenkuzhal Muruku | Thenkuzhal Recipe
For the dough
Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 50 gms
Oil for deep frying
Method to prepare:
In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding it to the flour. If it's not dissolved properly, when deep frying the murukku, there are chances for the hing to burst due to air bubbles.
Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough that is a little softer than the puri dough.
Heat a Kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
Take the Muruku Aachu, wash, and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the Kadai.
Cook over medium flame, using a slotted spoon, turn it over to another side to ensure both sides turn a golden colour. You will know by seeing the colour that it's cooked. Remove to a kitchen paper and store it in an airtight container.
This normally stays good for weeks.