Thursday, October 15, 2009

Thengoyal with a twist

With Diwali around the corner, this time I decided to make thengoyal. But making thengoyal the usual way was not my intention at all. One of my friends was mentioning about how they make thengoyal by using coconut milk. That gave me a great idea...............and resulted in an amazing thengoyal with a twist. Hope u guys like it!


Rice flour 4 cups
Payatham paruppu (Moong dal) 1 cup
Urad dal 1 cup
Butter 2 tsp
Omam (carom seeds) 1 tsp
Crushed red chilies 4 tsp
Jeera (Cumin) 1 tsp
Ellu (Gingelly/Sesame seeds) 1tsp
Coconut milk – enough to make the dough
oil for frying


Roast the moong dal and urad dal separately in pan without oil till it turns light brown. Let both the dal’s cool and then grind them separately into a fine powder. Mix the rice flour, moong dal powder, and urad dal powder together. Add salt and butter and mix well. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame), red chilies to the flour and mix well. Add the coconut milk to the flour to make dough Squeeze the dough through a muruku press (achhu) into oil to fry it till its golden brown.

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