Thengol

 

• Soak Urad dal  2 measures in 2 measures of water.
• Pressure cook
• Take rice flour, 6 measures, add 1 and half teaspoons of salt.
• Add a pinch of hing, 1 teaspoon of jeera, 1 teaspoon of til, mix well
• Heat half measure or 80ml. Of cooking butter or refined oil or ghee.
• Mix well.
• Cool the cooked dal and grind it.
• Grind smoothly. Grind it very smooth, if you need to add a few teaspoons of water,but try to avoid adding water. Mix the ground deal with rice mixture. Make the dough, knead it very well.
• Insert the thengolu bills, in the instrument.Make small balls, and put it in the instrument. Put the upper part. Heat oil nearly 250ml.,and press it, in a circular way. Remove when it turns golden, remove and drain, then spread a newspaper and put it on it and cool.
• Thengolu is ready. Enjoy eating the crispy Thengolu and store the rest in an airtight container.