I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Theingolu: Tasty White Lentil Snacks
In India, celebrating festivals often means eating lots of food. One popular festival snack is theingolu, also spelled theingolalu, which is made from white lentils (urad dal), rice flour, and spices. It is a hassle-free and easy dish that can be made in just 30–40 minutes.
Theingolu can be stored fresh for up to a month in an airtight container at room temperature. They should not be kept in the refrigerator.
|Prep time||Cook time||Ready in||Yields|
About 40 theingolu or theingolalu
- 1/2 cup white lentils (urad dal), washed and soaked
- 1 cup + 2 tablespoons white raw rice flour or rice flour
- 1 teaspoon sesame seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili powder (optional)
- 1/4 teaspoon hing (asafoetida powder)
- 1 tablespoon butter
- 3/4 teaspoon salt, or to taste
- Water, as needed for kneading the dough
- Oil, for deep-frying
- 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 to cool.
- Grind the cooled lentils with just enough water to get a smooth paste. Add water while grinding only if necessary.
- In a mixing bowl, add rice flour, white lentil paste, sesame seeds, cumin seeds, hing powder, red chili powder, butter, and salt. Mix. Knead while adding water if needed, to get a smooth, pliable dough. No need to rest the dough.
- Pinch out a big lemon-sized ball of dough. Form a cylindrical shape. Insert it into a 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. The dough will come out in strings. Press and make a small round in which strings are separated (see photo). Make 5-6 such shapes on the plastic sheet or a banana leaf.
- Heat the 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 meantime, prepare the next set of dough on the sheet.
- Fry them till golden brown. Note that they should be cooked properly so they are crunchy all the way through. Fry them throughout on medium heat.
- Frying each 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 process with the remaining dough.
- Once they have cooled completely, you may store them in an airtight container. Don't refrigerate.
- Yummy and crunchy theingolu is ready to eat! Munch them whenever you desire. They make the best teatime snacks.
© 2017 ShailaSheshadri