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RIBBON THENKUZHAL. - Pearl Subramanian - Yemen.

Channa dhal flour 1 cup; rice flour half cup; salt to taste, chillie powder 1 to 11/2 teaspoon, half teaspoon asafetida powder; ghee/ butter 1 to 11/2 teaspoons oil for deep-frying, warm water.

METHOD

Sieve the channa dhal flour and rice flour-mix both to gether add the ghee, chillie powder, asafetida salt and mix/knead to a smooth,soft dough. Heat oil in a kadai and using the disc with 2 slits ,, fill the press with dough, press the ribbon thenkuzhal into the hot oil, cook on both sides- remove and let it drain and cool- then break up into the desired length pieces-and serve.

 

   
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                                              Last modified: October 17, 2003