Know the recipe of soft yet crunchy authentic Thengolalu prepared the traditional way.
Also, checkout my other Thengolalu or Thengolu Recipes posted on this channel -
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Hurigadale or Roasted Gram Dal Thengolalu - • ಹುರಿಗಡಲೆ ತೆಂಗೊಳಲು 30 ನ...
Ingredients:
Urad Dal or White Lentils - 1/2 Cup
Cumin Seeds -1& 1/2 tsp
Hing/Asafoetida - 5-6 pinches
Salt - 1 & 1/2 tsp
Rice Flour - 1 & 1/2 Cups
Butter - 1 & 1/2 Tbsp
Oil - Deep Fry
Method:
1. Take 1/2 cup of urad dal (white lentils) and put it in a bowl.
2. Rinse it 2-3 times with water. Add 1 cup of water. Let it soak for an hour. Add soaked Urad Dal and also use the same water the dal was soaked in for cooking. Add another 1/2 cup of water. Close the lid of the cooker and cook until you hear 4 whistles.
3. After the pressure is released, open the cooker to check. Let the cooked urad dal cool down completely. Once it's completely cooled, transfer it into a mixer jar and grind it into a smooth paste. The consistency should be as soft as idli batter.
4. Take the prepared urad dal batter and place it into a mixing bowl. Add 1 and 1/2 teaspoons of cumin seeds, 5-6 pinches of hing (asafoetida), and 1 and 1/2 teaspoons of salt, and mix well.
5. Now, you need to add rice flour to this urad dal batter. For 1/2 cup of urad dal, 1 and 1/2 cups of rice flour are required. Add a little at once and mix. Knead and mix well.
6. Add 1 and 1/2 tablespoons of butter to a small frying pan. Once the butter has melted and is hot, add it immediately to the flour mixture and knead. If you find the mixture is hard, add a little water at once and knead to soft dough.
7. Take a chakli press. Use a 3-holed Thengolalu plate. Take a small amount of dough, knead it well, and transfer it to the chakli press. Close the lid.
8. Press out the Thengolalu onto a plastic sheet or an akki rotti sheet in the desired shape. Seal the edges, otherwise, they may open up while frying. Press out 6-7 at a time.
9. Take them one by one and drop them into hot oil. Fry on a medium flame. After 2 minutes, turn them with a strainer. They will become a slight yellow in color. Once the sizzling sound ceases and the bubbles disappear, remove them from the oil.
10. With these measurements, I prepared 30-35 pieces of this size. Stored in an airtight container, these Thengolalu can last for 15-20 days.