8 August, 2017

THENGOLU

Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh Tags:

Thengolu is a deep fried, rice based snack from Karnataka (Bengaluru & Mysore region) necessarily made during Gokulashtami/Janmashtami and Deepavali. This also contains Urad dal powder in comparatively more quantity than Chakkuli, again one more deep fried, rice based snack from Karnataka made on Gokulashtami. Gram flour/besan is not used in this recipe. This is a crispy, delicious snack which also have the nutty flavor of Urad flour in it. These are the favourite accompaniments with tea/coffee. One more type of thengolu is made using sour curd (to knead the dough) and red chilli powder (shall share the recipe of the same soon) but this recipe only salty version of thengolu. Following is my method of making it. I have given very small measurements of ingredients to make it easy for youngsters/beginners.

 

You may also like to check ⇒    mixture , Shankranthi trail mix , om pudi/khara sev , Kodubale/Kodbale , chakkuli , authentic muchhore , Sorghum/Jolada mixture

 

       Ingredients :

  • Rice flour – 1 cup
  • Black lentils/Urad dal powder – 1/2 cup
  • Cumin seeds – 1/2 tbsp
  • Hing – 1/4 tsp
  • Salt – 1/2 tsp (adjust)
  • Hot oil (smoking) – 1&1/2 tbsp

      Others :

  • Oil to deep fry
  • Water to knead the dough

 

       PROCEDURE :

  • Dry roast urad dal powder till warm and releases nice aroma (see to it that color doesn’t change) on low flame
  • Transfer to a bowl, and gather rest of the ingredients together in the same bowl and combine everything well

  • Keep it covered for up to 10 minutes
  • Now knead a stiff and soft dough using little water at a time (be careful, do not add more water)

  • Meanwhile heat the oil
  • Now put a portion of dough in the squeezer with relevant shape of the plate in it, and squeeze the thengolu on a piece of paper/plastic sheet/leaf

  • Now slowly put the squeezed thengolu into the hot oil, deep fry and take it out on an absorbent paper

  • Remove it on an absorbent paper/kitchen towel and allow it to cool
  • Then serve or store it in a air tight container