Name: Traditional Thenkuzhal/ Chakli using Idli Rice recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 10
Ingredients: 2 cups idli rice; 1/2 cup urid dal flour; 1.5 tbsp unsalted butter; 1 tsp black sesame seeds; 1/2 tsp asafoetida powder; 3/4 cup to 1 cup water; 3/4 tsp salt; 750 ml coconut oil

Instructions

Measure and take the rice in a big bowl. Add 4 to 5 cups of water and soak the rice for 3 to 4 hours.
After 3 hours, rinse the rice well for 3 to 4 times in cold water and drain the water completely. Now add the rice to the wet grinder.
Measure and keep 3/4 cup of water near to your grinder and grind the rice by adding little water with regular intervals.Some rice will stick in the sides, so use a spatula or your hands and scrape it into the grinder
In between the grinding sieve the urid dal flour and keep it ready.Check the batter with your hands while grinding. The batter should be smooth.
Now slowly transfer the ground batter to the mixing bowl. This process is a little bit tough and slowly remove the batter from the grinder.
Now add urid dal flour to the batter.
Next, add the salt, black sesame seeds, butter and asafoetodia powder. Mix well to form a smooth dough.
Heat oil in a large, broad kadai. Keep the flame on medium.
Grease your hands and the murukku press with little oil. Fill the press with the dough.
Now squeeze the dough in a flat greased ladle into a round theenkuzhal/ chakli.
Now slowly drop the thenkuzhal/ chakli in the hot oil and flip it over after 2 minutes.
When the shhhh sound completely stops(around 3 to 4 minutes) slowly take the thenkuzhal/ chakli with the murukku needle.
Repeat the process for the remaining dough. You can add 7 to 8 thenkuzhal/ chakli for one batch. For this measurement you will get 70 medium thenkuzhal/ chakkli. Store it in an airtight container.
Urid dal flour - Heat a pan and dry roast the urid dal on a medium flame till light golden brown and a nice aroma comes. Then switch off the flame and allow it to cool. Then transfer it to the big mixer jar and grind it to a fine powder. Sieve the flour 2 to 3 times and store it in an airtight container. Idly rice should be soaked well and ground very smooth paste for perfect thenkuzhal/ chakli. If you feel the dough is watery, put the dough in a white cloth for 7 minutes and put it in the murukku press. For frying always keep the flame on medium. Do not adjust the flame while frying because you will not get a uniform colour to all the thenkuzhal/ chakli. Be careful while adding salt to the dough. If you add more salt then it will reduce the crispness and the colour. Once thenkuzhals are cooled at room temperature, keep them in an airtight container.

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