INGREDIENTS:
Ragi flour - 1 cup
Rice flour - 1/2 cup
Urad dal flour - 2 tablespoons
White sesame seeds - 1/2 tsp
Hing - a generous pinch
Salt - 1 tsp or as needed
Melted butter - 1 tbsp
Hot oil - 1 tbsp
Water - approx 2 3/4 - 3 cups
Oil - to deep fry
METHOD:
Sieve, dry roast each flour separately until hot, and keep ready.
In a heavy bottomed pan, heat water.
Meanwhile mix well all given ingredients and keep ready.
When water starts boiling, switch off the stove and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).
Fill the dough in thenkuzhal achu (moulds). Press in hot oil. Deep fry on medium heat, flip both sides and fry until the hissing sound reduces.
Drain in a kitchen tissue. When cool store in airtight containers.
Ragi thenkuzhal is ready.
NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.
Sieve, dry roast each flour separately until hot, and keep ready.
In a heavy bottomed pan, heat water.
Meanwhile mix well all given ingredients and keep ready.
When water starts boiling, switch off the stove and add the mixed ingredients, stir and keep it closed for around 10-15 minutes. When warm enough to handle, knead it to a soft dough. Add hot water if needed. (You can add 3/4th of mentioned water, reserve some hot water and add more if needed. Water depends on the quality of flour).
Drain in a kitchen tissue. When cool store in airtight containers.
Ragi thenkuzhal is ready.
NOTE: As this will be dark in colour, it will be difficult to find if its done. Be mindful and take out from oil once the hissing sound ceases.
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