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
Recipe video :
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 in a kadai and 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
