About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, June 9, 2009

Theingolu/ Theingolalu\TeingoL (Deep fried,rice and urad flour snack)

        

A deep fried snack for you guys today! Theingolalu is a deep fried snack that's very similar to chakli. While chakli is more widely known and is relished by everyone all over India, this one is more authentic and known only in the Mysore - Bangalore regions of Karnataka. The process involved in making Theingolalu is tedious and time consuming, but the end product is delicious! And you know how moms are.... they wouldn't mind going through all the pains, as long as their little one relishes it. Yes, my mom made this for me and brought it along while coming here to visit us! :) I would never have gone through the trouble of making it myself :P Here is how she made it...

Ingredients:

1 cup Urad Dal/ Urad flour

3 cups Uncooked White rice

1 tbsp Butter

1/2 tsp Hing

1 tsp Jeera/Cumin seeds

Salt as per taste

Oil for deep frying

Method:

  1. Wash and drain the rice and Urad dal separately; Spread on paper towels and let dry for about 2 hours.
  2. Dry roast the rice until it turns mildly warm- Make sure not to over roast.
  3. Powder the rice and Urad dal separately in a blender; DO NOT add any water while powdering. Note: If you are using Urad flour, you could skip step 1; Follow step 3 for rice only and continue with the next step.
  4. Mix both flours, melted butter, salt, cumin seeds and knead into a dough- Add water as required; The dough should be of the same consistency as of the poori dough, or slightly thicker than the chapati dough.
  5. Stuff the dough into the traditional chakli press/maker; Press into circles of desired shape.
  6. Heat oil in a heavy bottomed pan; Drop them one by one and fry on medium flame until they turn lightly golden in color.
  7. Drain on paper towels and let cool; Store in air tight containers. Relish with tea/coffee or just as is.

Tip:

  • If you have enough time in hand, make the rice and urad powders and set them aside for a couple of days before you proceed with making Theingolalu. The color and texture turns out better this way.
  • If you have access to to any flour mill, it would be a good idea to get the urad dal and rice powdered at the mill instead of using the blender.... You would have a finer and smoother powder this way.
  • The Urad-Rice mixture can be made well in advance and stored/frozen for almost a year; So when you have guests over, all you need to do is knead it into a dough and then deep fry; Theingolalu would be ready in just a few minutes!
  • Theingolalu can be stored in air tight containers for up to 3-4 weeks!
  • Traditionally, the "bille" (the circular, detachable bottom portion of the chakli press containing perforations, through which the dough oozes out) used for theingolalu contains three medium sized circular perforations, while the "bille" for chakli contains only one star shaped perforation. Every Chakli press comes with multiple "bille"s of various types and perforations, So you could choose whichever suits you best.

Makes: About 25-30 Theingolalu;

Prep Time: About 60-90 mins, excluding soaking time;


31 comments:

Parita said...

yummy snack..such lovely curls you have got:)

UjjU said...

Ramya, nange bayalli neer barthaidhe! Teingol looks so delicious! :)

Smitha said...

Yum yum yummy so crisp and perfectly golden... its raining cats and dogs out here... if some one could hand me a plate of Teingolu, I did be the happiest person on the planet :)

Vani said...

I had tengolu at Mysiore this time. My neighbor aunty made them for me. Buttery and crispy. Perfect, just like your pictures look :)

A2Z Vegetarian Cuisine said...

Looks very yummy & crispy. We call it Thenguzhal, it is been months since i made it. Your post is tempting me to make it.

Mangala Bhat said...

wow! soo delicious

Kalai said...

You are so lucky! It looks simply awesome!! :)

Divya Rao said...

Lucky you Ramya :) I so want to make chaklis and other similar stuff, but I don't have the chakli press here :( Will surely get it next time I'm in India.

Prathibha said...

Those look Perfect ramya..Yeah i should admit that they are very tasty..I love these very much.I always get a bag full of all these goodies while coming back 4m bangalore..

Kitchen Flavours said...

Oh wow looks crunchy and yum.......

DEESHA said...

been ages since I had these .. mom's are the best alva??

Shama Nagarajan said...

wow...i want to have a bite

Priya said...

Would love to munch it with hot tea..crunchy snack!

Happy cook said...

I love this, if i maake theni cnanot stop eating them till they are finished.

Vidya said...

You are very lucky to enjoy your Mom's cooking. Just so you know, this is a common snack in Tamilnadu, called thenguzhal. We make it very often, and certainly during Diwali.

Vaishali said...

I remember my Tamil mom-in-law making something similar, but I don't remember what she called it. I do remember they tasted fabulous. Yours look totally crispy and delicious, Ramya.

Sharmila said...

That is indeed a long process .. and you have done such a great job! Like your tips section. :-)

Shails said...

nice resourceful website!

LG said...

We looove it..!!! They looks crisp and yumm in that plate Ramya :)

Prathibha said...

Collect your award from my blog.
http://thechefandherkitchen.blogspot.com/2009/06/peas-pulav-and-award.html

Rupa said...

I make this snack here (US) too. Actually, I have used urad flour and rice flour (1:4 respectively) and it comes out really good! I am particular about fried snacks tasting the way they do in India, this does that, despite the fact that I am not soaking/drying dal/rice to get it ground in a mill etc. Try it, I am sure you will be pleased with the results here too...

Usha said...

Thenkozhal looks absolutely perfect and very tempting, usually I use just the store bought flour, amazing that you made this from scratch including making the rice flour !

Ramya Vijaykumar said...

Thenkozhal looks very nice, rich color and we add a lil coconut milk too!!! crispy murukku's are tempting me!!!

Shruthi said...

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Shruthi said...

yummy Thengolu!!!

Arch said...

looks wonderful...needs lots of patience i guess...beautiful twisty theingolu...

Sukanya said...

I love Thengozhal, yours looks so well done and crispy....

AMIT said...

Good snack.Hope to eat someday.

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web designing in india said...

wow! what a recipe! We have tried and everybody in family enjoyed.

thank you,

Gaurang Goradiya
Website Developer in Mumbai
Website - http://www.pushtiwebindia.com

churningthewordmill said...

oh i used to LOVE this as a kid!!! nvr knew how to make it though...thanks for sharing the recipe!

AMIT said...

Yeah thanks for sharing such a nice recipes.

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