Then Kuzhal (A type of Murukku)

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This is a typical namkeen, famous in S.India.

1. Soak 1 cup of Parboiled rice for 1/2 hour

2. Drain it and leave aside for 30 minutes or spread it in a cotton cloth for 30 min

3. Grind this into a fine powder and sieve.

4. Dry roast 1 tbsp of urad dhal and grind this and add to the rice powder

5. Add 3-4 tbsp of butter, 1 tbsp of cumin seeds, salt and mix well.

6. Heat oil in a tava and start making thenkuzhal.

When i say 1 cup, i mean kaal padi (that we all usually use for measuring rice). 5 kaal padis equals 1 kg usually.heheehe!

If you add too much urad dhal, the thenkuzhal will turn brownish.

So, pls. add more flour, if you think that your urad dhal powder proportion is not correct.

More the butter you add, you would get crunchy ones.

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