Raw rice – 4 cups
Tur dal – 1/2 cup
Urad dal – 1/2 cup
Cumin seeds – 25 gms
Chilli powder – 3 tablespoons
Asafetida powder – 2 teaspoons
Butter – 100 gms
Table salt – to taste
Oil – for frying
Wash and clean the rice well.
Let it out to dry and once it has dried completely, powder it nicely.
Fry the pulses orange, powder them and allow them to cool.
Mix the powdered rice, powdered pulses, cumin seeds, asafetida powder, chilli powder, butter and salt together, without adding water.
Take a little of this mixture, add water to it to get a dough like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take some of the dough and pass it through the special thenkuzhal strainer and deep fry till it turns golden brown. Keep flipping the sides till the thenkuzhal is done.
Store in an air tight container.