8 August, 2017

THENGOLU| ತೇಂಗೋಳು

Posted in : SNACKS - ROASTED/BAKED/DEEP FRIED/STEAMED on August 8, 2017 by : Divya Suresh Tags: celebrations, healthy snacking, home made, Karnataka, THENGOLU

Thengolu is a deep fried, rice based snack from Karnataka (Bengaluru & Mysore region) necessarily made during Gokulashtami/Janmashtami and Deepavali.

The main difference between this and chakkuli is, this contains comparatively more quantity of split black gram powder/uddina bele hittu 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 split black gram flour in it. Actually these are the favorite accompaniments with tea/coffee.

One more type of thengolu| curd thengolu is made using sour curd (to knead the dough) and red chilli powder, and also in an instant version. whereas this recipe is the salty version of thengolu.

Below is my method of making this snack. I have given very small quantity of measurements of ingredients, so that youngsters/beginners could find it easy and simple to prepare

Ingredients : measuring cup used – 250 ml

Rice flour – 1 cup
Split black gram flour/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 the flour/urad dal powder until warm and releases nice aroma (see to it that color doesn’t change) on low heat and it to cool
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