Sunday, October 18, 2009

Rice Thenkuzhal

Rice flour – 250 gms
Black gram dal ( urad dal) roasted and powdered – 30 gms
Salt – to taste
Cumin seeds – 30 gms
Chilie powder – to taste.
Asafoetida - pinch
Butter or ghee – 25 gms.
Oil for deep frying

Mix the flours.
Add the salt, cumin, chillie powder, asafoetida.
Add water and make a soft but firm dough.
Pass through the muruku mould/press.
Press into hot oil.
Fry till done and place on a tissue paper so that any extra oil is absorbed.
Cool and store in air tight tin.


  1. Hi Radha...first time here n liked your blog..
    all the recipes are very homely as that can never be found in commercial food.
    this rice crispies sound very good...must be yummy...we make something like this with maida called matthhi...


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