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Writer's pictureNandini R Kini

Crispy Tengol / Thenkuzhal


Thengol / Thenkuzhal is a South Indian deep-fried savoury dish more like sev, however, this has Urad flour instead of besan and has the shape of noodle/vermicelli. They are crispy, delicious and have the nutty flavour of urad flour in them.



Ingredients


2.5 cups rice flour

3/4 cups besan / Bengal gram flour

2 tbsp putani / roasted daliya/ hurigadale powder

2 tbsp butter

2 tsp sesame seeds/ til

2 tsp jeera/cumin seeds

Pinch of hing

Salt to taste

Oil for deep frying


Procedure

  • Put rice flour, besan, salt, putani powder, sesame seeds, jeera and hing in a bowl

  • Mix well, add butter and mix again

  • Add little water to bring and knead it into a soft but firm dough

  • The dough should not be too thin or dry. Otherwise, it will make them very brittle or crumble in the frying pan. It should be just soft enough to be able to easily make balls and stuff them in the chakli mould

  • Grease the chakli press, put 3 holeplate to make tengolu

  • Stuff it with the prepared dough and make about 2-3 circles of scribble for each tengolu

  • Heat oil and deep fry the prepared tengolu on a medium flame. till they turn crisp and golden brown

  • Put the fried tengolu on a tissue paper

  • Store them in an airtight container once they come to room temperature,


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