Tengul, like its cousin Chakli is the most commonly prepared Krishnashthami snack. The main difference between the two is the use of Urad dal flour and cumin seeds in Tengul while Chakli uses Fried gram dal flour and sesame seeds. For the novice however, the difference starts and ends in the shape of the two and its taste. Make a batch today and see it dissappear even before you know what's happening.
You can refer to the blog for other Krishnashthmi fried snacks like Uppicheede, Bellada cheede, Chakli, Thatte, Ribbon pakoda. Further you can find Avalakki recipes like Gojju avalakki, Mosaru Avalakki and Avalakki payasa in this blog too.
Ingredients
Rice flour: 3 cups
Udad dal flour: 1/2 cup(dry roasted and powdered)
Unsalted butter: 3 tbsp
Cumin seeds: 1 tsp
Hing: 1/2 tsp
Salt: as required
Water: as required
Oil: for frying
Preparation
- Take bowl, add rice flour, udad dal flour, cumin seeds, hing, salt, butter and mix properly without lumps.
- Add water and make soft dough(should be little thicker than chapati dough and come out of chakli mould easily).
- Put in a chakli mould(plain hole one) and deep fry.
- Do not boil the oil and fry only in medium flame.
- Once done, cool and store in an air tight container.
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