Description
Samai Thenkuzhal is a variation of the traditional South Indian snack Thenkuzhal, made using Samai flour. Samai, also known as Little Millet, is a nutritious millet grain commonly consumed in South India.
To prepare Samai Thenkuzhal, Samai flour is mixed with rice flour, urad dal flour (black gram flour), and spices. The spices typically include asafoetida, salt, cumin seeds, and sometimes sesame seeds for added flavor.
Water is added gradually to the flour mixture to form a smooth and pliable dough. The dough is then loaded into a Murukku press or extruder fitted with a disc for making Thenkuzhal.
The dough is extruded through the press directly into hot oil, forming spiral shapes. The Thenkuzhal is deep-fried until golden brown and crispy.
Once fried, Samai Thenkuzhal is drained on paper towels to remove excess oil and allowed to cool. It can be stored in an airtight container for several days.
Samai Thenkuzhal is enjoyed as a crunchy and savory snack, perfect for munching on its own or serving with tea or coffee. It’s often prepared during festivals, celebrations, and special occasions as a traditional treat
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