Thengol is a crispy crunchy,snacky, snack. Very easy to prepare recipe in a short time, a scrumptious snack prepared with rice flour, urad dal flour, which makes a crispy and tasty snack, one of a common snack prepared for festivals like – Krishna Janmastami, Ganesha chathurti, Diwali and other occasions. A perfect snack to store for a long time, to munch as a tea time snack.
Rice flour – 4 cup
Black gram flour (urad dal flour) – 1 cup
Cumin – 2 tsp
Butter – 75 gm
Asofietida – 1/2 tsp powdered
Add rice flour, urad dal flour, cumin, butter, hing, salt in a bowl, mix together properly without adding water.
Add little by little water, knead it to a soft dough, to a consistency similar to akki rotti dough, must be easy to press, knead it well.
Heat oil to deep fry, While oil is getting hot, grease the chakli mould, divide the dough to equal parts, use the thengol mould to make thengol as shown in the above image,
Fill the prepared dough inside the chakli mould, press it/screw it to spirals evenly on a butter paper/greased plastic sheet
Ensure the oil is ready ( take care oil must not be smoky) heat oil in a high flame until hot, then make a medium flame, drop flattened dough into hot oil one by one carefully
Deep fry them until it turns to light brown and crisp, in a medium flame, Once done, flip it to the other side gently on by one, deep fry until crisp in a medium flame.
Once done drain the excess oil in it with a slotted spoon,
Transfer it to a paper towel to absorb excess oil in it. continue the same for the remaining dough.
Once cooled transfer it to an air tight container which can be stored/preserved for 1 month.
You can make urad dal flour in mixer jar, add urad dal in a mixer jar, blend it to a powder, sieve it and use it in preparing the dough.
Urad dal flour is made without frying/ roasted or you can also dry fry urad dal to light brown, which is optional.
to prepre the dough – Mix urad dal flour, rice flour properly with butter for 6 to 7 min (until it coats evenly), then add hing jeera salt, mix once again properly, then add water to knead.
You can also press the Thengol in the hot oil directly.