ತೆಂಗೊಳು Thengolu Revisited

I blogged about thengolu way back in 2008, yes I saw the date it was 05/25/2008 that I had posted the recipe for Thengolu ತೆಂಗೊಳು.

I made some modification for this version, You may call it veganized and healthy version, since no butter is used and butter is replaced with its heart healthy Olive oil. I didn’t find any difference in taste, it still was crunchy, yummy and exactly like ತೆಂಗೊಳು. :)

So, much for the talk, here is the recipe:

Ingredients:

  1. 3 cups rice flour or Akki hittu
  2. 1  and 1/2cup urad flour or uddina hittu
  3. 1 and 1/2 tsp Jeera
  4. 1 and 1/2 tsp sesame seeds
  5. pinch of asafotedia or hing
  6. salt to taste
  7. 3 tsp warm Oilve oil instead of butter
  8. Oil for frying

Method:

  • In a big bowl mix all the ingredients from 1-7. The dough should be a little tough, not very hard. Just like chakali dough.
  • Heat oil in your frying pan. Let the oil heat in medium heat.
  • Put the dough in your chakli press, and press the thengolu directly in the pan in circles.
  • I like it golden brown, but when you see that the thengolu looks crunchy, you can take it out of the oil and place in a paper towel. I just don’t like white and soggy thengolu.
  • I should warn you that thengolu drinks oil like water. So, make small batches.

P.S: You can find the older version here.

1. Older Version of Thengolu

 

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3 responses to this post.

  1. Posted by amma on May 24, 2012 at 2:07 am

    The word Thengol is derived from the Tamil word Then + Kolal = Thengolal.
    Then( Jenu) = Honey, Kolal means like the flute with hollow inside. Kolal describes the structure of the product
    It is equivalent to honey sucked from from the delicious straw /hollow tube – (ಮಾಧುರ್ಯ )
    It has become Thengollu ತೆಂಕೊಳಲು in Kannada.

    Here is one more version that I and others do in bay area.
    This does not need any oil to mix.

    Step 1.

    Wash/Rinse 1/3 cup of Uddina bele ( Urad dal) in water.
    Add just enough water to cover the dal.
    Cook very well in pressure cooker.
    When the pressure in gone take it out and blend in a blender / or food processor.
    Add little more water if difficult while blending. It will be semi solid.

    Step 2

    Put 3 cups of rice flour in a bowl.
    Add salt to taste, 1and a half table spoon Cumin/Jeerige, 1 tea spoon asafotida/Ingu,
    Mix it well.
    Add the semi solid Urad mix and mix it well. If you need add little bit more water.

    The dough should have the consistency so that it can be easily squeezable in the Chekkuli press. It is same as described in the other recipe.
    Rest is follow same frying guide line as described in the other recipe.
    It is a sure fire strategy. Any novice will get a very good results of crispy crunchy Thenkolal ತೆಂಕೊಳಲು

    TIP.
    To make small individual pieces, Take any plastic bags such as the ones that you get Rave, dal etc. Cut it into say 4 by 4 pieces. Barely smear oil onto the pieces. Make the thenkollu on this cut pieces. Take by hand – believe me it will come easily sliding into your hand. Just put it in oil one by one. It is easy to serve and preserve this way.

    Send me an email for any help. Send me your phone number I can call you and talk to you. I am in PAcific time zone.

    Regads
    Bharathi – (ammadumma – My son has given me this email name as to amma is dumma ( like dummy) I miss him very much since he in college).

    Reply

  2. Posted by Saraswathi Vattam on May 30, 2012 at 4:26 pm

    Thank you Bharathi for the receipe. I will try it today…

    Reply

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