Thengulal Murukku flour/ தேன்குழல் முறுக்கு

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

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