This is a deep fried snack popular in South India that can be stored for many days. It is known as Jantikalu in Andhra Pradesh and is prepared during Shankranthi festival.
Time Required: 30 Minutes
2 Cups Rice Flour
1 Cup Urad / Black Gram split flour
1/4 tsp Jeera / Cumin Seeds
A pinch of Asafoetida
Melted butter – 1 Tbsp
2tbsp Chili Powder (Optional)
Cumin seeds – 2 tsp
Oil for deep frying
Salt to taste
Mix all the ingredients except for oil in a mixing bowl. Then gradually add water to the bowl and make a soft dough. Use the Thengolalu plate in the chakli press.
Heat Oil in a pan. Put some dough into the press and press into the hot oil and fry on medium flame until they turn golden brown.
If Chili powder is not used, then the thengolalu will be cream in color. Repeat for the remaining dough.