Thengol

One of my friends pointed out that I have too many baking recipes on the blog and not many Indian. I need to start writing more about Indian recipes too. Here is a savory snack that we make it all the time. I know lot of people know about it, but I am posting it anyway. My mother would be very disappointed if she saw this picture. Hers always comes out so light in color. My mother would send 5 measures of rice and 1 measure of urad to flour mill to get it powdered. Since I do not have that option, I have come up with my own measurements which work very well.

Ingredients:

• Urad flour - 1/2 cup
• Rice flour - 2 cups
• Salt - 2 tsp or to taste
• Cumin seeds - 1 tsp
• Hing - a big pinch soaked in water and dissolved.
• Oil for deep frying.(preferably Peanut oil)
• Ghee - 1/3 cup (You can use dalda or vegetable shortening.)
  

Method:
Mix the flours, salt, cumin seeds in a bowl. Add ghee and mix very well. Heat oil for deep frying in a deep pan or kadai. Cast iron works best for this kind of job. Oil needs to get hot to medium high point. (About 350 F) Now slowly start adding water in which you dissolved hing and make a soft dough. It is advisable to mix water for only one or two batches at a time as longer the prepared dough sits, more oil it absorbs and they even become browner. Take a wax paper and start making Thengol with proper disc (The disc with three rounds). Fry few at a time till done. Drain on a paper towel. These make great snacks and they go very well with rice, sambar, rasam etc.

Happy Cooking!! Pin It