Chettinad thenkuzhal | செட்டிநாடு தேன்குழல்

Chettinad thenkuzhal recipe is one of the popular evening snacks in chettinad  area, which we prepare and store for nearly one month. We have already prepared Chettinad Masala PaniyaramChettinad kavuni arisi Chettinad Sweet Cheeyam Chettinad Vellai paniyaram Chettinad Sweet Aadikool and Chettinad Karupatti Paniyaram. When we were not able to prepare an evening snack instantly for family members and when we get unexpected guests this snacks will helps us. So try to learn preparing this easy snacks and enjoy its taste. Thenkuzhal is a healthy snacks made of rice and dal and so it will not do any harm to the stomach. Now let us see the method of preparation.

A short video link for the recipe:-

Chettinad thenkuzhal recipe – Preparation of Thenkuzhal maavu:-
  • Raw rice / pacharisi – 3 cups
  • Urad dal / ulundham paruppu – 1 cup

Dry roast urad dal for few minutes till it is hot to touch and you get a nice flavour. Before it turns colour, switch off the stove. Let it cool for few minutes. Now mix raw rice and roasted urad dal and grind it in a flour mill. Sieve it and collect in a container. You can use this flour when ever you prepare thenkuzhal by adding salt, asafoetida and water. This flour can be stored for 6 months without refrigerating.

Chettinad thenkuzhal recipe – Preparation of Thenkuzhal:- 
  • Thenkuzhal maavu – 4 cups
  • Salt – to taste (approximately 1 tsp)
  • asafoetida/ perungayam – pinch
  • Water – as required
  • Any vegetable oil – 1 kg for deep frying
Chettinad thenkuzhal recipe – Preparation of Thenkuzhal:- 

1. Firstly mix salt and asafoetida to the thenkuzhal maavu and make a dough adding water little by little. In Chettinad we do not use cumin seeds or Omam.

2. Secondly take a Thenkuzhal press with 4-5 holes. As I had many holes, I have covered some holes using a cello tape.

3. Further heat required oil in a Kadaai.

4. Make long roll of dough.

5. Put it in a press and keep ready.

6. When oil is hot, make thenkuzhal directly in oil.

7. When it is fried  on one side turn the other side and fry. When the bubbles stop, it’ll be completely fried. Remove from oil, and keep it aside. Thenkuzhal maavu ground in Chettinad will not turn brown. It will be white in colour. It is because they have a separate machine to grind rice powders and wheat.

8. Let it be outside for 10 minutes to cool. Finally store it in containers. You can use this as evening snacks for 10-15 days.

Chettinad thenkuzhal | செட்டிநாடு தேன்குழல்
Chettinad thenkuzhal | செட்டிநாடு தேன்குழல்

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.