Theingolu (Urad Dal Snack) Recipe

Updated on May 27, 2020
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Theingolu, also spelled thengolalu, is a spicy teatime snack
Theingolu, also spelled thengolalu, is a spicy teatime snack

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.

5 stars for Theingolu (Urad Dal Snack) Recipe

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: About 40 theingolu or theingolalu

Ingredients

  • 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

Instructions

  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 to cool.
  2. Grind the cooled lentils with just enough water to get a smooth paste. Add water while grinding only if necessary.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In the meantime, prepare the next set of dough on the sheet.
  8. 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.
  9. 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.
  10. Repeat the same process with the remaining dough.
  11. Once they have cooled completely, you may store them in an airtight container. Don't refrigerate.
  12. Yummy and crunchy theingolu is ready to eat! Munch them whenever you desire. They make the best teatime snacks.

Photo Guide

Click thumbnail to view full-size
Step one: Cook white lentils (urad dal) until it becomes soft.Step two: Make a paste of cooked white lentilsStep three: In a mixing bowl, add the white lentil paste, rice flour, butter, sesame seeds, cumin seeds, red chili powder, hing, and salt. Knead while adding water if needed to get a pliable smooth dough.Step four: Once dough is prepared, there is no need to rest it. Start making theingolu.Step five: Pinch out a big lemon-sized ball of dough. Shape it like a thin cylinder. Insert it into the mould. 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 cook all the way through. Frying each batch may take about 6 minutes. Take them out and place on a paper.Step eight: Repeat the same process for making all the theingolu. Once cold, crunchy and flavorful, they are ready to eat. Munch them whenever you desire. Enjoy!
Step one: Cook white lentils (urad dal) until it becomes soft.
Step one: Cook white lentils (urad dal) until it becomes soft.
Step two: Make a paste of cooked white lentils
Step two: Make a paste of cooked white lentils
Step three: In a mixing bowl, add the white lentil paste, rice flour, butter, sesame seeds, cumin seeds, red chili powder, hing, and salt. Knead while adding water if needed to get a pliable smooth dough.
Step three: In a mixing bowl, add the white lentil paste, rice flour, butter, sesame seeds, cumin seeds, red chili powder, hing, and salt. Knead while adding water if needed to get a pliable smooth dough.
Step four: Once dough is prepared, there is no need to rest it. Start making theingolu.
Step four: Once dough is prepared, there is no need to rest it. Start making theingolu.
Step five: Pinch out a big lemon-sized ball of dough. Shape it like a thin cylinder. Insert it into the mould. Set the machine for making theingolu by placing the proper three-holed or single-holed plate in the mould.
Step five: Pinch out a big lemon-sized ball of dough. Shape it like a thin cylinder. Insert it into the mould. 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 cook all the way through. Frying each 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 cook all the way through. Frying each batch may take about 6 minutes. Take them out and place on a paper.
Step eight: Repeat the same process for making all the theingolu. Once cold, crunchy and flavorful, they are ready to eat. Munch them whenever you desire. Enjoy!
Step eight: Repeat the same process for making all the theingolu. Once cold, crunchy and flavorful, they are ready to eat. Munch them whenever you desire. Enjoy!

Nutritional Information

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.

© 2017 ShailaSheshadri

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