This is a variety similar to Janthikalu which Vah chef has described. But with different ingredients
Mix both rice and urud dhal and grind them to powder. Add two spoon s of Zeera, a few pinches of Hing,( about 1/8 tsp) and salt to taste. Mix well. Add a laddle of hot oil or Hot vanaspathi and mix well. Add water little by little and mix till a dough is formed. Beat the dought well till is is well mixed and medium soft. Try the flow through a hand chakli Press. It should flow with medium pressure. Use a shaping plate having 3 round holes about 2 mm dia. The shape of the thengol is round in section and haphazard shape ( not a regular shape like a spiral) Heat oil in a wide frying pan. Load the press with enough dough and squeeze on a lightly oiled plate to required shape and size. 2 to 3 pieces can be squeezed from one filling of the dough. Transfer these to hot oil and fry till done. (Starts to turn light brown) Remove from pan and store.
Thengol generally looks white or a little brownish. It has a different and unique taste. It is a special dish generally prepared by Iyengar brahmins. That too who are residing in Karnataka and tamil nadu.
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