Sunday, November 21, 2010

ThengaPal(Coconut Milk) Thengozhal

We tried this snack after seeing the recipe in a cooking show. Thengozhal, similar to murukku is a savoury snack. To make it you need a thengozhal press. You can get that in India. Normally the dough for thengozhal is prepared by mixing the flour with water. In this recipe we use coconut milk. The addition of coconut milk makes it crispy and also the thengozhal has a rich taste.


- 1 cup Rice flour
- 1 tablespoon Uradh dhal  flour
- 1 tablespoon Butter
- 1/2 tsp Salt
- 1.5 cup Coconut milk (Adjust quantity based on the dough consistency)
- 1/4 tsp Jeera
- Oil for frying


1. Mix flour, butter, salt and jeera. Add coconut milk and make the flour into a stiff chapathi like dough.
2. Heat oil in a deep bottom frying pan. Check if the oil is hot by adding a small piece of dough to the oil. If the dough raises up immediately then the oil is ready for frying.
3. Add the dough in the thengozhal press. Squeeze the press and make into zigsaw circle shapes.
4. Try it over a plastic sheet and once you get the idea directly squeeze the mould in the oil.
5. Deep fry the thengozhal until its done. You can take it when its light brown or wait until it turns golden brown.
6. Drain them over paper towels.

Store it in air tight containers and enjoy the snack with your evening cup of tea or coffee.



Crunchy thenkuzhals looks yumm..


Crunchy and savoury!! Perfect.

Priya (Yallapantula) Mitharwal

that must have tasted good with coconut milk.

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