Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, November 22, 2014

Khara Thengolu (Thengolalu)

1 cup Black Gram seeds / Uddina Bele / Urad Dal
1.5 cups Dalia Split / Putani
4 cups White Rice (Preferred: Sona Masuri)
4 Red Chillies
2 - 3 strands of Curry leaves
1 tsp Chilly powder
1/4 cup grated Coconut
1/2 tsp Coriander seeds
1/2 tsp Asafoetida powder
3/4 tsp Cumin seeds / Jeerige (1/4 for Grinding and remaining for mixing the batter)
1 tsp Sesame seeds / Ellu
3 Tbs Butter
Salt to taste

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with grated coconut, red chillies, coriander seeds, 1/4 tsp cumin seeds, curry leaves into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame until it turns light golden in colour as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Put butter, chilly powder, asafoetida powder, cumin seeds, sesame seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds, dalia split and mix them well. (Add water if required. Don't make the dough too thin.) 

Put the disc having 3 round big holes in it in a Chakkuli Maker as shown in the picture below.

Fill the Chakkuli Maker with the prepared dough and press into round shape in a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put pressed thengolus in oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.