Thengulal

Ingredients:

Raw Rice - 8 cups
Urudh Dhal - 3 cup
Oil to fry
Salt to taste

                                      
Method:

Dry roast urudh dhal. (Do not roast much just till the dhal is heated). Powder the dhal and the rice together to a very fine flour in flour machine. (Cannot do it in a mixie) This is the flour for Thengulal which can be stored for long in air tight containers.

Flour

Dough

Thengulal kattai. Available in wood also in Metal

Filled with dough

Squeeze applying pressure on the handle moving in circular motion.

Once the oil bubbles cease drain and take out from oil

                                      

To make the thengulal, take a glass of the flour in a wide bowl or basin. Dissolve salt in water. Sprinkle that water and make dough. Heat oil in a kadai. Fill the Thengulal kattai with the dough. When the oil is hot enough squeeze out the dough through the holes giving pressure on the handle slightly moving in circular motion. turn the thengulal once or twice and drain out of oil when cooked. Once cooled store in an air tight container.

Note: The flour should be ground only in the shop and before grinding for thengulal run a Kg of rice through the machine twice or thrice so that atta, chilli etc that were ground earlier in the machine comes off with this rice, other wise those flavor might be imparted on the thengulal flour.  A wide kadai  is always better so that you can make four to five at a time. For extra tase you can add a knob of butter.