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This is the
easiest and fastest method of preparing crispy golden Tengolu. Only thing is
you have to get the rice and urad dal mix grounded in a mill and keep it ready
at home. This flour of raw rice and raw urad dal can be kept for a month or two
without any problem.
Take 3 measures of rice and one measure of urad dal – both
raw – and get it grounded nicely in a flour mill.
Prep time 5 minutes
Cooking time 15 minutes
Finely ground flour
of rice and urad dal as mentioned above
mixing 50 gms
Asafetida ¼ teaspoon
Poppy seeds / Gasagase 1 teaspoon
Oil for frying
Salt to taste
Heat dalda and in
a bowl mix all the ingredients except groundnut oil thoroughly and then add water. This needs lot
of water and constantly needs additional water as the urad dal makes the dough
hard within a few minutes. So mix the dough well and soft .
Heat the oil in a
Take Chakkuli oralu with Tengolu bille.
the oralu inside well with oil to smoothen the flow of tengolu into oil.
Fill the oralu
with dough and directly squeeze into the oil.
The oil should be
on full flame always.
Keep flipping the
tengolu on both sides till it turns fine golden brown.
Remove from the
heat and put it on a paper towel.
Repeat the process
for next Tengolu.
Remember that the dough would have turned a bit hard by now. Wet your hand in a bowl of water,
soften the dough, grease the oralu and press the tengolu.
It needs some
energy to press the tengolu as it consists urad atta. So soft dough and a
greased oralu is a must. And better to be done by women who are from a stronger
sex. Hubby can't press it. You may take his help in frying.