Ingredients:
1-cup rice flour
1½ tbsp urud flour
Asafoetida
Jeera – 2 tbsp
Salt
Butter – 1 tbsp
Oil for deep-frying
You need a presser, which has 3 small holes.
Method:
Mix Rice flour and Urud flour in a mixing bowl. Add Asafoetida, Jeera (cumin), Salt. Melt the butter and whisk salt in it and pour it in the flour. Gently mix the flour and add required amount of water to it and knead the dough. The dough should not be too sticky or too hard. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough. When the oil is ready for frying, squeeze the dough into the oil through the press. Fry thenkuzhal until it turns crispy. (Don’t let it turn brown). Strain the oil. Store in an airtight container when it cools completely.
