Monday, 11 July 2016

TENGOLU - The crispy tasty snacks from India

This is the easiest and fastest method of preparing crispy golden Tengolu. Only thing is you have to get the rice and urad dal mix grounded in a mill and keep it ready at home. This flour of raw rice and raw urad dal can be kept for a month or two without any problem. 

Take 3 measures of rice and one measure of urad dal – both raw – and get it grounded nicely in a flour mill.

Prep time                           5 minutes
Cooking time                  15 minutes

Ingredients : 

Finely ground flour of rice and urad dal as mentioned above                         5 cups ( 2 paavu)
Dalda for mixing                               50 gms ( 1 soutu)
Hing / Asafetida                          1 teaspoon
Poppy seeds                                1 tablespoon
Groundnut/Refined Oil for frying
Salt to taste

Procedure :

  • Heat dalda and in a bowl mix all the ingredients except groundnut oil  thoroughly and then add water. This needs lot of water and constantly needs additional water as the urad dal makes the dough hard within a few minutes. So mix the dough well and soft .
  • Heat the oil in a kadai.
  • Take Chakkuli oralu with Tengolu bille.   
  • Grease the oralu inside well with oil to smoothen the flow of tengolu into oil.

  • Fill the oralu with dough and directly squeeze into the oil.
  • The oil should be on full flame always.
  • Keep flipping the tengolu on both sides till it turns fine golden brown.
  • Remove from the heat and put it on a paper towel.
  • Repeat the process for next Tengolu.
  • Remember that the dough would have turned a bit hard by now. Wet your hand in a bowl of water, soften the dough, grease the oralu and press the tengolu.
  • It needs some energy to press the tengolu as it consists urad atta. So soft dough and a greased oralu is a must. And better to be done by women who are from a stronger sex. Hubby can't press it. You may take his help in frying.

I did :-D             

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