Making Theingolalu or White Lentil Snacks

Updated on September 12, 2017
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I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

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.

5 stars for Theingolu or Theingolalu

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

  1. 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.
  2. Grind them with just enough water to get a smooth paste. Add water while grinding only if necessary.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In the mean while, keep ready the next set of raw shapes on the sheet.
  8. 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.
  9. 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.
  10. Repeat the same for making all the theingolu. Store them in an air-tight container when they are completely cold. Don't refrigerate.
  11. Yummy and crunchy theingolu or theingolalu is ready to eat! Munch them whenever you desire. They make the best tea time snacks.

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Step one: Cook white lentils(urad dal) till soft.Step two: Make a paste of cooked white lentilsStep three: Take white lentils paste, rice flour, butter, sesame seeds, cumin seeds, red chili powder, hing, and salt in a mixing bowl. Knead them while adding water if needed, to get a pliable smooth dough.Step four: Once dough is prepared, no need to rest it. straight away start making theingolu.Step five: Take out a big lemon-sized dough. Shape it like a thin cylinder. Insert it into the mould. Refer the pic. Set the machine for making theingolu, by placing the proper three-holed or single-holed plate in the mould.Step six: Make raw thiengolu shapes on a greased plastic sheetStep seven: Gently drop 6-7 of  them into the hot oil. Fry on medium low fire till they get golden brown. Ensure that they fry till inside. Frying a batch may take about 6 minutes. Take them out and place on a paper.Step eight: Repeat the same for making all the theingolu. Once cold, crunchy and flavorful theingolu or theingolalu are ready to eat. Munch them whenever you desire. Enjoy!
Step one: Cook white lentils(urad dal) till soft.
Step one: Cook white lentils(urad dal) till soft.
Step two: Make a paste of cooked white lentils
Step two: Make a paste of cooked white lentils
Step three: Take white lentils paste, rice flour, butter, sesame seeds, cumin seeds, red chili powder, hing, and salt in a mixing bowl. Knead them while adding water if needed, to get a pliable smooth dough.
Step three: Take white lentils paste, rice flour, butter, sesame seeds, cumin seeds, red chili powder, hing, and salt in a mixing bowl. Knead them while adding water if needed, to get a pliable smooth dough.
Step four: Once dough is prepared, no need to rest it. straight away start making theingolu.
Step four: Once dough is prepared, no need to rest it. straight away start making theingolu.
Step five: Take out a big lemon-sized dough. Shape it like a thin cylinder. Insert it into the mould. Refer the pic. Set the machine for making theingolu, by placing the proper three-holed or single-holed plate in the mould.
Step five: Take out a big lemon-sized dough. Shape it like a thin cylinder. Insert it into the mould. Refer the pic. Set the machine for making theingolu, by placing the proper three-holed or single-holed plate in the mould.
Step six: Make raw thiengolu shapes on a greased plastic sheet
Step six: Make raw thiengolu shapes on a greased plastic sheet
Step seven: Gently drop 6-7 of  them into the hot oil. Fry on medium low fire till they get golden brown. Ensure that they fry till inside. Frying a batch may take about 6 minutes. Take them out and place on a paper.
Step seven: Gently drop 6-7 of them into the hot oil. Fry on medium low fire till they get golden brown. Ensure that they fry till inside. Frying a batch may take about 6 minutes. Take them out and place on a paper.
Step eight: Repeat the same for making all the theingolu. Once cold, crunchy and flavorful theingolu or theingolalu are ready to eat. Munch them whenever you desire. Enjoy!
Step eight: Repeat the same for making all the theingolu. Once cold, crunchy and flavorful theingolu or theingolalu are ready to eat. Munch them whenever you desire. Enjoy!

Nutritional Information of Theingolu

Nutrition Facts
Serving size: 1
Calories 70
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 9 g3%
Sugar 0 g
Fiber 2 g8%
Protein 3 g6%
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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