Thengolalu(instant) recipe

Ingredients 

Rice flour ( idiyappam flour) -- 2 cups

Urad dhal powder—1/2 cup

Jeera ( jeerige/ cumin ) seeds—1 teaspoon 

Asafoetida/hing—1/2 teaspoon 

White unsalted butter— 2 tablespoon ( you can  even heat butter and add for crispier thengolalu).

Salt to taste or —3/4 teaspoon 

Water to knead

You also need chakli press,parchment paper or plastic sheet.

Oil for frying.

Method 

In a mixing bowl take rice flour,jeera,butter,asafoetida and salt .

Mix all together well .

Now add in water little by little to knead the dough .

Knead it to a soft pliable dough.

Now heat the oil in a kadai on medium heat.

When the oil is getting hot,grease the chakli mould,and put the kneaded dough.

Press the dough into spirals on greased parchment paper.

Press 3 to 4 thengolalu .

When the oil is hot enough ,turn it to sim or low flame,drop the pressed thengolalu into oil carefully.

Deep fry them on medium flame .

Flip them after a few minutes.

Fry them till they become crisp 

Colour wise thengolalu will be little whitish .

Once done remove from oil using a perforated laddle and transfer to colander with paper towel to drain oil.

Once they are cool ,store in air tight container.