Making Theingolalu or White Lentil Snacks
Theingolu or Thengolalu
Theingolu: Yummy White Lentil Snacks
Celebrating a festival often means eating lots of food. Theingolu or theingolalu are one such popular festival snack. It is a hassle-free and easy dish that can be made in 30-40 minutes. I used rice flour, white lentils (de-husked split black gram), sesame seeds, cumin seeds, hing/asafoetida, butter, and salt for making this. They can be stored fresh for a month in an air-tight container at room temperature. Don't keep them in refrigerator.
They have a nice roasted white lentil aroma and an appetizing butter flavor. Now, let me show you the recipe.
Cook Time
Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: About 40 theingolu or theingolalu
Ingredients for Making Theingolu
- 1/2 cup white lentils (de-husked split black gram), washed and soaked for 10 minutes. Then cooked in a pressure cooker.
- 1 cup+2 tbsp white raw rice flour, or rice flour
- 1 tsp sesame seeds
- 1/2 tsp cumin seeds
- 1/4 tsp red chili powder, optional, I used. If you don't want spiciness, skip it.
- 1/4 tsp hing/asafoetida powder
- 1 tbsp butter
- 3/4 tsp salt, or as per taste
- water, as needed for kneading the dough
- oil, for deep frying
Step-By-Step Instructions and Images for Making Theingolu or Theingolalu
- Wash white lentils (urad dal). Soak them in water for 10 minutes. Cook with about 1 1/4 cups water till soft. Cooking them in a pressure cooker gives the best results. Once done, keep aside for cooling.
- Grind them with just enough water to get a smooth paste. Add water while grinding only if necessary.
- Gather rice flour, white lentil paste, sesame seeds, cumin seeds, hing powder, red chili powder, butter, and salt in a mixing bowl. Mix them. Knead while adding water if needed, to get a smooth, pliable dough. No need to rest the dough.
- Pinch out a big lemon-sized dough. Form a cylindrical shape. Insert it into the chakli making mould. Use the plate with 3 round holes or a single big hole.
- Grease a plastic sheet with some oil. Press or turn the machine handle to push the dough through these holes. Dough comes out in the form of strings. Press and make a small round in which strings are separated. Refer the pic. Make 5-6 such shapes on the plastic sheet or on a banana leaf.
- Heat oil for deep frying. Drop them gently into the hot oil one by one. Keep the fire medium low. Turn them occasionally to ensure uniform frying.
- In the mean while, keep ready the next set of raw shapes on the sheet.
- Fry them till golden brown. Note that they should be cooked properly till inside, to get a crunchy theingolu. Fry them throughout on a medium heat.
- Frying a batch may take about 6-7 minutes. Take them out with the help of a slotted spoon and place on an absorbent paper sheet.
- Repeat the same for making all the theingolu. Store them in an air-tight container when they are completely cold. Don't refrigerate.
- Yummy and crunchy theingolu or theingolalu is ready to eat! Munch them whenever you desire. They make the best tea time snacks.
Click thumbnail to view full-size
Step one: Cook white lentils(urad dal) till soft.
Nutritional Information of Theingolu
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 70 |
| Calories from Fat | 27 |
| % Daily Value * | |
| Fat 3 g | 5% |
| Saturated fat 0 g | |
| Unsaturated fat 0 g | |
| Carbohydrates 9 g | 3% |
| Sugar 0 g | |
| Fiber 2 g | 8% |
| Protein 3 g | 6% |
| Cholesterol 0 mg | |
| Sodium 0 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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