| 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 |
Method:
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.
Source:
Sri Nrisimha Priya
