Thenkuzhal Recipe

Preparation Time: 5 – 10 minutes
Frying Time: 3 – 5 minutes per batch


Rice flour – 4 cups
Urad dal – 1 cup
Butter – 1 tbsp
White til (Sesame Seeds) – 2 tsp
Salt – as per taste
Water – to make the batter
Oil – for deep frying


Thenkuzhal Press and Mould, also called Thenkuzhal Naazhi


  1. Fry the rice flour for 5 minutes and keep aside.
  2. Fry the urad dal to a light brown colour, cool it and grind into fine powder and sieve.
  3. Mix all the ingredients with the rice flour and powdered ural dal and knead with water to make the batter.
    (Checkpoint: The consistency of the batter should be such that it can go through the manual extruder for Thenkuzhal; the Thenkuzhal press and mould also called Thenkuzhal Naazhi.)
  4. Heat the oil for deep-frying.
  5. Fill the extruder with the batter.
  6. Use the extruder to squeeze out the batter in squiggly circles in the oil.
  7. Take the thenkuzhals when they turn golden-brown.
  8. Serve or store.


This dish is prepared on the day of Gokulashtami, along with other sweets and savouries.


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s