Ingredients:
Rice flour - 2 cups
Urad flour - 1 cup
Unmelted Butter or Crisco (vegetable shortening) - 3 tablespoons
Cumin - 2 tablespoons
Asefoetida - 1/4 teaspoon
Salt per taste
Water for mixing
Oil for deep frying
Optional: Pepper powder - 2 tablespoons
Apparatus:
Thengol/Thenkuzhal mould - has 3 or 5 holes .
Flat plates covered with saran wrap OR plastic sheets
Rice flour - 2 cups
Urad flour - 1 cup
Unmelted Butter or Crisco (vegetable shortening) - 3 tablespoons
Cumin - 2 tablespoons
Asefoetida - 1/4 teaspoon
Salt per taste
Water for mixing
Oil for deep frying
Optional: Pepper powder - 2 tablespoons
Apparatus:
Thengol/Thenkuzhal mould - has 3 or 5 holes .
Flat plates covered with saran wrap OR plastic sheets
Method:
Mix the flours with cumin, Pepper powder(optional), asefoetida, salt and Crisco. Mix water little by little to form a manageable dough without lumps(consistency of a chapati dough). Fill the mould with the dough and press into small mounds on a flat plate/plastic sheets. Slide the thengol/thenkuzhal for deep frying into hot oil maintain medium heat. When the bubbling reduces around the thengol/thenkuzhal its an indication that its well cooked. Remove, drain on a paper towel. When cool store in air tight container. Lasts up to 4 weeks.
Mix the flours with cumin, Pepper powder(optional), asefoetida, salt and Crisco. Mix water little by little to form a manageable dough without lumps(consistency of a chapati dough). Fill the mould with the dough and press into small mounds on a flat plate/plastic sheets. Slide the thengol/thenkuzhal for deep frying into hot oil maintain medium heat. When the bubbling reduces around the thengol/thenkuzhal its an indication that its well cooked. Remove, drain on a paper towel. When cool store in air tight container. Lasts up to 4 weeks.
