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.
How to make Thengulal?