Thenkulal is a traditional sweet made in my family for four generations.It is very tasty recipe.I am happy to share this through my channel
Idly rice -1 cup
Ulund dhal -1/4 cup
Jaggery – 1/4 kg
Oil – to fry
Wash and soak Rice and dhal together for 3 hours. Grind it in grinder ,with very little water for 20 minutes.The batter should be thick and puffed ,as shown.
Powder jaggery ,and add a glass of water and boil it , until it melts, Filter it, and again boil it until it gets one string consistency.
While boiling jaggery,keep oil in Kadai for deep fry. Make Thenkulal as shown and cook in medium flame. Cook one by one.
Take out and immediately dip in syrup on both sides ,and take out. Syrup should be hot. When syrup cool down, add 2 spoons of water and boil it again…
If the syrup is finished and some batter is left, you can mix the batter with your dosa batter.
This will be crispy for a day.. you can store for 2 days.
Refer Gowri Samayalarai For