|Pacharisi||Raw rice||4 cups|
|Ulutham ParuPPu||Black gram dhal||4 cups|
|Milagu||Black pepper||4 tsp|
|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