Thengolu

 Ingredients:

• Urad Dal: 2 katories
• Rice flour: 6 katories
• Cooking butter/ refined oil: 1/2 katori
• Jeera: 1 teaspoon
• Til/Sesame seeds: 1 teaspoon
• Hing: a pinch
• Water: As per recipe
• Oil: For frying

Method:

• Soak Urad dal  2 measures in 2 measures of water. For about an hour

• 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. 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.

• Choose and insert he thengolu shaper, in the instrument.

• Make small balls, and put it in the instrument.

• Fix the  the upper part of the mouldpress gently

• Heat oil for frying. Now release the dough which will come out in thick strings, in a circular manner.

• 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.