Thenkuzhal

Thenkuzhal (also colloquially called "thengozhal") is yet another popular Indian savory. It is commonly prepared during festive occasions such as Deepavali, weddings etc. But it is also just as commonly prepared as a tea-time snack. A simple mixture of rice flour and black gram flour are mixed to form a dough with butter, salt, and cumin. This dough is squeezed through a thenkuzhal press to make strands of interconnected spiral-looking crispy treats. 

Two years ago, I made mullu thenkuzhal (a slight variation of regular thenkuzhal) for Deepavali. Now, with my mom around, we are getting to eat this treat as an afternoon nibble. 

Ingredients (makes 14-15 then kuzhals):

1.  2 cups rice flour
2. 1/2 cup black gram flour / ulutham maavu 
3. 4 tablespoons butter, softened
4. 1.5 teaspoons salt, or as needed
5. 1/2 teaspoon hing
6. 1 teaspoon cumin seeds / jeera
7. 1 teaspoon hot oil (optional)
8. 3 cups hot oil

Preparation:

1. Dry roast the back gram flour until warm. Let it cool a bit. Then, mix with rice flour, salt, hing, and cumin seeds
2. Add butter and knead it into the flour mixture. 
3. Slowly add some water and knead the mixture until it forms a soft, pliable dough that is not sticky (refer to the picture for the consistency)
4. Heat oil in a heavy bottomed pot on medium-high heat. Add a teaspoon of the hot oil to the dough and carefully knead it in. This step is optional, but my mom unfailingly does this to make the savory extra crispy.
5. Transfer some of the dough into the thenkuzhal press. Attach the thenkuzhal template (at the bottom of the press). Check if the oil is hot enough by dropping a small piece of the dough. If it sizzles and starts frying, the oil is ready. Reduce the heat to medium. Operate the thenkuzhal maker to squeeze out the dough into the hot oil. Move the thenkuzhal maker in a spiraling/circling motion as you are squeezing out the dough. This takes some practice. Fry the thenkuzhal on both sides until the sound of sizzling (oil) ceases. This is the cue to remove the savory. Thenkuzhal is almost ivory colored and should not turn golden brown (unless we accidentally burn it). Drain on paper towels.
6.  Repeat the process with the remaining dough. 

Enjoy with coffee, tea, hot chocolate, or just as is!

Store the thenkuzhals in an airtight container so that it remains crisp for up to seven-ten days.