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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