Recipes Breads      seafood   vegetarian      Meat & Poultry
            New Features Delicacies Of KASHMIR       Facts About LowFatfoods Week's spice Curry leaf  
Recipes appetizers Beverages   Sandwiches   RiceDishes IndianBreads   Raitas   Meats&poultry   Seafood  Brunches Vegetarian   Spicepowders   Sambar&Rasam   Chutneys     IndoChinese   Desserts       Chat corner

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.


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.


*** Read The Review Given By Times Of India

Link To us    Advertise   kitchen Appliances    Terms And Conditions     Add to your Favorites 


Press ctrl + d for adding this page to your favorites

Please use the navigation buttons at the top and side of the page for browsing this site.

This site is optimized for internet explorer
                                              Send mail to with questions or comments about this web site.
                                              Copyright 2001 IndianDelicacies
                                              Last modified: October 17, 2003