It is a South Indian savoury snack made out of urad dal and rice flour. Especially prepared during festivals like Diwali, the Pulli Thenkuzhal is a must-have to fulfil your snack cravings any time of the day.
- 1 cup urad dhal. Roast mildly until it turns golden brown. Powder this using a blender. You can buy urad dal powder/flour from the shop and roast them lightly before using so that there is no moisture.
- 5 cups rice flour - finely powdered
- 3/4 cup of sour cream - any brand available at the supermarket
- 1 tsp cumin seeds
- A pinch of Hing or asafoetida
- 2 tsp salt
- Pepper powder or green chilli paste to add flavour according to your taste. You can skip this if needed.
- Water for kneading
- Oil for frying (Do not fry on a high flame.)
- Mix the rice flour and urad dhal flour. Add salt, cumin seeds, hing, sour cream and chilli paste or pepper powder.
- Mix the flour without leaving any lumps before adding water.
- I add water and mix them in different portions. I do not mix water all at once. You can try that too.
- Use the four or three-hole mould vessel and fix the chakli or murukku maker.
- Grease the inside of the murukku maker with a little oil to prevent the dough from sticking to the mould.
- Take one portion of the dough and make it into a cylindrical shape. Place the dough inside the maker. Tighten the lid.
- Make shapes as shown in the picture on a greased plate or on butter paper.
- Once the oil is warm or hot enough to fry, pick one at a time and place them slowly into the pan.
- Flip them so that they are crispy on both sides.
- Once they are crispy and golden brown, take them out and dry them on a paper towel so that the excess oil is drained off.
- Store in an airtight container.
This is perfect to serve guests alongside an evening cup of Malgudi Days kaapi coffee or to enjoy by yourself as well.
Hope you give this recipe a try and share your snack-time pictures with us on Instagram.