|2 cups Rice Flour||1 tbsp Jeera||Oil|
|2 tbsp Urad Flour||1 tbsp Red Chilli Powder||Salt|
|2 tbsp Unsalted Butter||1 pinch Hing|
Leave the butter outside the fridge at room temperatue at least for an hour before starting.
Mix the Rice flour, Urad flour, Jeera, Hing, Salt and Red Chilli powder along with the butter and some water to make a soft dough.
It should be about the same consistency as Roti dough.
Heat oil for frying in a skillet.
Make balls out of the dough about the size of the Thenguzhal press cavity.
Once the oil is very hot, add the dough directly into the oil using the press.
It is advisable to use the moulding plate with three circular holes.
Let it cook on one side for a bout a minute before flipping the other side.
Fry until golden brown and drain on a paper towel.
Wait until it has completely cooled before storing in an airtight container.