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Pacharisi Raw rice 4 cups
Ulutham ParuPPu Black gram dhal 4 cups
Milagu Black pepper 4 tsp
Jeeragam Jeera 2 tsp
Uppu Salt to taste
Perungayam Asafoetida a pinch
Ennai Cooking oil for frying


1) Soak rice and dhal for about half an hour, and wet-grind to a not-too-fine, but thick consistency (as for jangiri). Add salt
2) Powder pepper, jeera and add to batter, and mix well. Add asafoetida as well.
3) Heat oil in a jangiri pan.
4) Take a jangiri mesh/cloth. Fill with batter, hold cloth with hand and squeeze Tenkuzhal into the oil, by pouring batter evenly in rounds. When fried to a golden co lor remove from oil.


Sri Nrisimha Priya

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