Thengulal flour is a Chettinad Murukku Mavu that can be stored for 6 months. Whenever you feel to have this yummy Thengulal, just mix it with water, salt, and little butter. Place the batter in the Thengulal press and deep fry Thengulal. Pachai Thengulal(half-cooked) will be nice to have hot on the spot.
Ingredients: Raw rice, Urad dal
How to make Thengulal?
Link below
Customer Reviews
Based on 3 reviews
100%
(3)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
R
Bought this for janmashtmi, as i am a working mother. so it is very convenient and out put was very well appreciated....thanks
K
exact taste of chettinad / always like the way it is made.....not salty or oily .....not even once. thank you
S
Very nice
Thank you for providing the feedback.
