Ingredients

Urad dhal (uddina belle//black gram dal)—1/2 cup

Rice flour (akki hittu)—1 cup heaped

Jeera (jeerige//cumin seeds)—-1 tablespoon

Asafoetida (hing//ingu)—1 teaspoon

Salt—1 teaspoon

Oil—1 tablespoon

Water—1 cup+ little more( 2 to 3 tablespoon)

Oil—for deep frying

Chakli press(muruku)

Method

Wash and pressure cook the uddina belle in 1 cup + 3 tablespoon of water on medium flame to 4 to 5 whistles.

When the pressure reduces open the cooker lid and while the dal is hot mash it thoroughly to smooth paste or blend in a blender.

Do not add any water.

Keep it aside.

Let it cool.

Once cool enough take the mashed dal in a wide bowl or plate,add in rice flour,salt,jeerige,hing and hot oil .

Mix it thoroughly.

( for this you don’t need any extra water, sprinkle little water if needed)

Knead to a soft,smooth dough .

Heat the oil in a kadai or pan on medium low flame.

Now fill the dough into Greased chakli press and press thengolalu on a parchment paper or plastic sheet.

Press 5 to 6 thengolalu and keep it ready.

When the oil is hot enough drop 4 to 5 thengolalu slowly at a time and deep fry on both sides by flipping them.

When it turns into golden brown colour take them out and transfer them onto a kitchen tissue or paper or colander.

Repeat the same procedure for remaining dough.

Now crispy ,tasty thengolalus are ready to serve.

Cool them completely and store in an airtight container.