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Teingol is characterized by its crispiness. To ensure that the teingol stays crisp and delicious, use urad dal flour that has been roasted to a pale golden brown colour.
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Diwali is incomplete without crispy crunchy savouries and one of the most popular snacks made for religious occasions like Janmashtami or Dusshera, this noodle-like snack is made in every household in Karnataka.
- Roasted rice flour (chawal ka atta) (4 cups)
- Roasted black gram powder (urad) (1 cup)
- Cumin seeds (jeera) (2 tsp)
- Asafoetida (hing) (1/2 tsp)
- Butter (makkhan) (3 tbsp)
- Water (1 1/2 + 1/4 cups)
- Salt (2–3 tsp)
- Oil (for deep frying)
- Dissolve salt and hing in 1/4 cup water and set aside.
- Mix rice flour, black gram powder, cumin seeds and butter.
- Blend well until the flour resembles coarse breadcrumbs.
- Add the salt and hing water and slowly add more water until it forms a soft pliable dough. Cover with a damp cloth and set aside.
- Heat oil in a kadhai to medium heat.
- Divide the dough into orange-size pedas (balls) and place one peda at a time inside the chakali maker.
- Now slowly squeeze out the dough into hot oil into 2–3 inch circles. Deep fry for 1–2 mins on each side until the teingol are a pale golden colour. Remove onto an absorbent paper to remove any excess oil.
- Repeat the process until the dough is used up. Store in an airtight container for up to 4 weeks.
- Serve hot with a cup of tea or coffee.
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