Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal.
Hey everyone, today I have a wonderful blogger at my space for this guest post. Most of you who are the members of Desi Bloggers Connect, must be knowing about our super talented Jayashree. Those who are visiting for the first time, let me tell you a bit about her.
Jayashree is a Vegetarian food blogger at Evergreendishes . Her blog has so many recipes focussing on Karnataka and world cuisine. She is a very humble and down to earth woman, always willing to help others. I am so proud to be one of her friends. Thank you, Jayashree for the guest post.
Over to Jayashree
Hello all, I am extremely happy to write a guest post for Cooking With Sapana. I promised Sapana long back to write a guest post but somehow, it never happened. The time has, at last, come now.
Today, at the outset, I want to thank her for giving me this opportunity and the wonderful friendship that we share. I know Sapana for a long time and she is one of the finest bloggers I have ever come across. I love the tasty bakes that she puts on her blog.
We are a group of three bloggers, who run a group on Facebook. Thus, our interactions are often about blogging and cooking.
Today, I am sharing a dry snack from my kitchen to all of you. Tengalu is a crispy, dry snack usually made during Diwali and Holi. It is popular in Karnataka and Tamil Nadu. It is also known as Thenkuzhal.
I have great memories of this snack. During Diwali, chakli and tengalu were often prepared at home in big containers and stored. Usually, Tengalu is made by making the flour at home. It is a week-long process and today, none of us have the time and patience to do. I prefer making the easier method these days as life seems to be busy. Here is the method I use to make Tengalu using ready flour. Here, I bought the urad dal flour from the supermarket.
Difference between Chakli and Tengalu :
Chakli and Tengalu are both deep-fried snacks from South India but chakli is more popular in all regions. Tengalu is made only in some parts of the state. The blade/jali for Tengalu has three or four perforations but the Chakli blade has the only perforation. Moreover, different varieties of chakli are prepared.
About the author:
Jayashree is a food blogger and freelance writer from India. She loves cooking and writing, thus her blog Evergreendishes was born. It is a vegetarian blog with recipes from India and around the world. She has a couple of e-books on Amazon. The books are “South Indian Breakfast”, “30 Tasty Dal Recipes”, “Breadbasket” and “Soulful Melodies”.
She believes in living life to the fullest. Do connect with her on Facebook, Twitter, Pinterest, and Instagram.
Tengalu
Ingredients
Measurement used: 1 cup = 240 ml
- 2 1/2 cup rice flour
- 1/2 cup urad dal flour
- 2 teaspoon cumin seeds
- 2 tablespoon butter
- salt to taste
- water for mixing
- oil for frying
Instructions
- In a wide bowl add rice flour, urad dal flour, cumin, butter, and salt. Mix all the ingredients thoroughly with fingers for a couple of minutes. There should be no lumps in between.
- Add water and mix it to a stiff dough.
- Heat oil in a thick bottom pan.
- Take the mold and grease it with a little oil.
- Take a ball of dough, knead with a little water and roll it. The mold has small detachable plates with perforations. Use the plate with three or four perforations.
- Once the oil is hot, press directly into the oil in the shape of a coil.
- Deep fry on low to medium heat.
- Take a ladle and toss in between. Once the tengalu looks crisp, remove on a plate with tissue paper.
- Repeat for the rest of the dough.
- Store in an air-tight container.
Notes
- To make the urad dal flour at home, dry roast the urad dal until golden in color. Let cool and then grind it.
- Butter should be at room temperature
- The quantity of oil should be adequate.
- Use fresh ingredients to make a snack.
- Make a small batch of them if you are new to making these kinds of snacks. You can again make it.
- It is important to fry in low to moderate heat.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your tengalu and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
Thankyou Sapana for the opportunity to post on your blog.