Thenkol is one of the iyengar salt savory no spicy at all. Made only during special occassions and festivals. Thenkol is best to have as a snack with coffee , and some of the iyengar's (our community) soak it in coffee too (especially my husband ), and also with payasam (kheer - sweet dish) . The base for this is the Thenkol maav (powder). Once this is correct everything falls into place. Earlier my grandmother used to do this at home itself. I will head directly to list the ingredients and method.
Ingredients for flour
- Rice/ Arashi mavu/ Akki hittu - 2 cups
- Black gram/ Ulthuparppu mavu / Uddhinabele hittu - 1 cup
- Grind into nice flour
- Take a bowl add flour then add jeera seeds 2 tsp, butter 50-70 grms(2oz) & salt to taste
- Add water & knead the mix gently into a dough
- Fill the medium size dough ball into a chakli / Thenkol press
- Press the dough into a round shaped on a plastic sheet
- Deep fry till golden color over low flame
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lovely crispy and my ever favourite.
ReplyDeleteHi Mala
ReplyDeleteFirst time here. You have a lovely space here with so many interesting recipes.
Thenkol looks very crispy. Perfect snack with a cup of tea.
I can mucnh on it anytime..looks so yum
ReplyDeleteThenkuzhal looks really yummy too :)
ReplyDeleteLovely and crispy one. You have a nice space here and do stop by mine whenever you have time www.sensibleveg.com
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