YES as the name suggests this is a South Indian Snack and usually made for festivals and marriage occasions. This TENGOLALU is a very TASTY, CRISPY AND LOOKS LIKE THICK NOODLES ENTANGLED.
There are many new methods of making this but I will show you the old and authentic method that my grandmother used and comes out awesome.
Let us see what we need for this.
INGREDIENTS
FOR THE FLOUR PREPARATION OF TENGOLALU
RICE- 3 cups (raw rice)
URAD DAL -1 cup
METHOD
Wash Rice 3-4 times and drain the water completely.
Wash the Urad dal 3-4 times rubbing nicely in between hands and drain the water.
Now spread a towel on a plain surface and spread the rice and dal so that extra water gets absorbed in the cloth and when you touch it, it is not wet.
Now roast rice and dal separately in a fry pan.
When roasting rice, you need not roast till the color changes. You should feel hot when taken in your fist. Only 2-3 minutes is enough.
When you roast dal it should smell nice (no raw smell)and should turn to a golden brown color.
WHEN BOTH RICE AND DAL COOL POWDER IT IN A MIXER OR FLOUR MILL
- Tengolalu flour-2 cups
- Sesame seeds -1 tablespoon
- Poppy seeds -1 tablespoon
- Salt -1 teaspoon
- Oil-1.5-2 tablespoon
- Water to knead the flour.
- Asafoetida (hing)-1 pinch
METHOD OF MAKING TENGOLALU DOUGH
- Take a big plate or paratha.
- Put 2 cups of the prepared flour.
- Put salt, til, thing, and poppy seeds and mix well.
- Heat a small fry pan with 2 tablespoons of oil till it smokes.
- Put this hot oil into the flour mix.
- Mix nicely with a spoon.
- Slowly add a little water and start kneading a soft pliable dough. knead nicely with the palm of your hand.
- Keep covered for 10 mts.
- Take the mold and smear the oil inside it.
- Knead once more the dough and make logs for putting in the mold.
Keep oil in a deep fry pan, enough to deep fry the Tengolalu.
Spread butter paper and make TENGOLALU on it in a nice shape, spreading in a circular motion.
When the oil is hot, reduce the flame to medium and start frying the TENGOLALU.
Fry the tengolalu to a golden brown shade and then remove it on a paper towel to absorb extra oil.
HOT AND CRISPY TENGOLALU IS READY TO ENJOY WITH EVENING TEA.
As there is no hot spice in this and the shape is appealing CHILDREN WILL LOVE IT
NOTE; If the Tengolalu breaks while making from the mold, it means you have to put more oil while kneading. It can be corrected by adding a little more flour mix.
At the same time, if you feel that Tengolalu is hard, you can add a little oil and knead then use it.
Other crispy recipes that you can try are:-
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