• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Theingol

1 cup – urad dal/ urad flour
3 cups – uncooked white rice
1 tbsp – butter
1/2 tsp – hing
1 tsp – jeera/cumin seeds
salt as per taste
oil for deep frying
Directions
Wash and drain the rice and urad dal separately
Spread on paper towels and let dry for about 2 hours.
Dry roast the rice until it turns mildly warm.
Powder the rice and urad dal separately in a blender;
Mix both flours, melted butter, salt, cumin seeds and knead into a dough. Add water as required.
The dough should be of the same consistency as of the poori dough, or slightly thicker than the chapati dough.
Stuff the dough into the traditional chakli press/maker.
Press into circles of desired shape.
Heat oil in a pan.
Drop them one by one and fry on medium heat until they turn lightly golden in colour.
Drain on paper towels and let cool.