This is a deep fried snack popular in South India that can be stored for many days. It is known as Jantikalu in Andhra Pradesh and is prepared during Shankranthi festival.
Time Required: 30 Minutes
Ingredients:
2 Cups Rice Flour
1 Cup Urad / Black Gram split flour
2tbsp Butter
1/4 tsp Jeera / Cumin Seeds
A pinch of Asafoetida
Melted butter – 1 Tbsp
2tbsp Chili Powder (Optional)
Cumin seeds – 2 tsp
Oil for deep frying
Salt to taste
Method:
Mix all the ingredients except for oil in a mixing bowl. Then gradually add water to the bowl and make a soft dough. Use the Thengolalu plate in the chakli press.
Heat Oil in a pan. Put some dough into the press and press into the hot oil and fry on medium flame until they turn golden brown.
If Chili powder is not used, then the thengolalu will be cream in color. Repeat for the remaining dough.
Related Images:
Respected Madamme,
This item is called as `Then Kulal’ in Tamil. Tengolalu is an apabramsha word for the above Tamil word, meaning sweet hollow tubes.This is prepared without asafoetida, all the other ingredients are the same as per your article. The only difference is that after deep frying the item is immersed in sugar syrup (Sakkare Paaka). Another method is that they will crush this tengolalu into small peices and with sugar syrup they will make balls and they call it as `Manoharada Unde’. This is an iyengar recipe.
Dear Subramanya,
Thank you for the precious information. But isn’t the sweet variety known as Tuni Tengol? I have tasted this in Melkote.
Please do visit again.
Regards,
Shantha