Barnyard millet OR any millet - 2 1/2 cups
(Store bought millet flour can also be used).
White urad dhal - 1/2 cup
Thick coconut milk - 1/2 cup
Salt - to taste
White or black sesame seeds or jeera - 1 tsp.
Butter - 50 gms.
Hing - 1/2 tsp.
Oil - to deep fry
Raw rice can be substituted for millets. Rice flour or store bought rice flour can be substituted for millet flour.
Grind millet and urad dhal in a flour mill to a fine powder.
When cool, sieve well. Dry roast in a kadai until hot. Add other ingredients. Mix well, adding coconut milk little by little and knead to a firm but manageable dough without any lumps. If necessary sprinkle little water. (Note: If you let the dough sit for a long time thenkuzhal will not be white. So ensure to make thenkuzhal immediately after kneading the dough. If making more quantity, knead dough in batches)
Heat oil in a kadai. Take out fist sized balls out of the dough and fill it in a Thenkuzhal achu (press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. You can also shape it in a ladle with holes and gently drop it in oil. Flip gently on both sides until bubbling and sizzling sound from the oil subsides. Take out, and keep in a kitchentowel or colander to remove excess oil. When cool, store in an air-tight container.
Note: Coconut milk thenkuzhal will be white in colour and not golden brown. So its enough if you fry until the sizzling sound stops.
COMMON NOTES FOR ALL BAKSHANAMS:
Ensure medium heat of oil.
Take out only little portions of the mixed flour and knead with water or coconut milk as and when required. By doing like this, the bakshanams will get a beautiful colour. This applies to all the bakshanams.
When cool, store in air-tight containers at room temperature.