Thenkozhal

Thenkuzhal {Snack}

Here’s a corrected and clearer version of your Thenkozhal recipe, keeping your original method and proportions:
Thenkozhal

Ingredients

4 cups rice flour
1 cup urad dal flour, moong dal flour, or roasted dalia powder
Salt, to taste
1 tsp cumin seeds
1 tsp black pepper powder
2 tbsp butter
Water, as needed
Oil, for deep frying

Method

In a large bowl, combine the rice flour, urad dal/moong dal/dalia powder, salt, cumin seeds, and pepper powder.
Add the butter and mix well.
Gradually add water and knead to make a soft, smooth dough. The dough should be soft enough to pass easily through the murukku mold, but not sticky.
Heat oil in a deep pan over medium heat.
Fill a thenkozhal/murukku mold with the dough, using the plate with the larger, round holes.
Carefully press the dough directly into the hot oil, making a circular shape. Do not overcrowd the pan.
Fry until the thenkozhal turns light golden and the bubbling in the oil reduces considerably.
Gently turn it over and fry the other side until crisp.
Remove with a slotted spoon and drain on paper towels.
Allow the thenkozhal to cool completely before storing in an airtight container (dabba).
Tip: Keep the oil at medium heat. If it is too hot, the outside will brown quickly while the inside may not become crisp.