Traditional Thenkuzhal/ Chakli using Idli Rice | How to make Traditional Thenkuzhal/ Chakli using Idli Rice

By Muthulakshmi Madhavakrishnan  |  17th Dec 2016  |  
4.3 from 3 reviews Rate It!
  • Traditional Thenkuzhal/ Chakli using Idli Rice, How to make Traditional Thenkuzhal/ Chakli using Idli Rice
Traditional Thenkuzhal/ Chakli using Idli Riceby Muthulakshmi Madhavakrishnan
  • Prep Time

    30

    mins
  • Cook Time

    70

    mins
  • Serves

    10

    People

32

3

About Traditional Thenkuzhal/ Chakli using Idli Rice Recipe

Thenkuzhal/Chakli prepared using grinding idly rice. This method gives the thenkuzhal/chakkli a nice flavour, taste and perfect shape.

Traditional Thenkuzhal/ Chakli using Idli Rice, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Traditional Thenkuzhal/ Chakli using Idli Rice is just mouth-watering. This amazing recipe is provided by Muthulakshmi Madhavakrishnan. Be it kids or adults, no one can resist this delicious dish. How to make Traditional Thenkuzhal/ Chakli using Idli Rice is a question which arises in people's mind quite often. So, this simple step by step Traditional Thenkuzhal/ Chakli using Idli Rice recipe by Muthulakshmi Madhavakrishnan. Traditional Thenkuzhal/ Chakli using Idli Rice can even be tried by beginners. A few secret ingredients in Traditional Thenkuzhal/ Chakli using Idli Rice just makes it the way it is served in restaurants. Traditional Thenkuzhal/ Chakli using Idli Rice can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Traditional Thenkuzhal/ Chakli using Idli Rice.

Traditional Thenkuzhal/ Chakli using Idli Rice

Ingredients to make Traditional Thenkuzhal/ Chakli using Idli Rice

  • 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

How to make Traditional Thenkuzhal/ Chakli using Idli Rice

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. Now add urid dal flour to the batter.
  7. Next, add the salt, black sesame seeds, butter and asafoetodia powder. Mix well to form a smooth dough.
  8. Heat oil in a large, broad kadai. Keep the flame on medium.
  9. Grease your hands and the murukku press with little oil. Fill the press with the dough.
  10. Now squeeze the dough in a flat greased ladle into a round theenkuzhal/ chakli.
  11. Now slowly drop the thenkuzhal/ chakli in the hot oil and flip it over after 2 minutes.
  12. When the shhhh sound completely stops(around 3 to 4 minutes) slowly take the thenkuzhal/ chakli with the murukku needle.
  13. 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.
  14. 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.

My Tip:

Make urad dal flour at home for an authentic taste. I have given the method at the end

Reviews for Traditional Thenkuzhal/ Chakli using Idli Rice (3)

Sameera Yasmin Fazuludeen2 years ago

looks mouthwatering, will try
Reply

Bharathi Sivalingam2 years ago

I tried and it was fantastic. Thanks for this receipt
Reply

aliza singh2 years ago

lovely chakli!!
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