My Mom used to make the most crunchy and crispy Thengolu. The recipe she has is so easy and no matter what, it comes out the same way each and every time. It is the one fried dish I like to prepare since I know it will be over in minutes. Like the saying in Kannada goes” Kumbharange ondu varsha, doneege ondu nimisha”. Oh well, so much for the talking, here is the recipe:
- 3 cups rice flour or Akki hittu
- 1 cup urad flour or uddina hittu
- 1 and 1/2 tsp Jeera
- 1 and 1/2 tsp sesame seeds
- pinch of asafotedia or hing
- salt to taste
- 3 tsp melted butter, I used warm oil instead
- Oil for frying
- 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.