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Thengolalu

Thengolalu
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Thengolalu Recipe, How To Make Thengolalu Recipe

This is a variety similar to Janthikalu which Vah chef has described. But with different ingredients

About Recipe

How to make Thengolalu

(1 ratings)
0 reviews so far
Prep time
30 mins
Cook time
60 mins
Total time
90 mins
Thengolalu
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : June 20, 2018


Ingredients used in Thengolalu
• Zeera - 2 tablespoons.
• Salt - for taste .
• Urud dhal ( black gram dhal without skin) - 1 cup.
• R ice ( not very dry) (which is used for dosa ir8) - 3 cup.
• Asaphotida ( hing) - few pinch.
• Water to mix - .
• Refined oil for frying - .
Method:

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.






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