Authentic South Indian Thengol Recipe: A Step-by-Step Guide

Ingredients

1 cup rice flour
1/4 cup urad dal flour
1/2 cup grated coconut
1 teaspoon cumin seeds
1 teaspoon sesame seeds
1/2 teaspoon asafoetida (hing)
Salt to taste
Water as needed
Oil for deep frying

Steps and instructions

In a large bowl, combine the rice flour, urad dal flour, grated coconut, cumin seeds, sesame seeds, asafoetida, and salt.
Add water a little at a time, stirring continuously, until a firm dough is formed. The dough should be smooth and pliable but not sticky.
Heat a deep pan or kadai with oil over medium heat for deep frying.
Divide the dough into small portions. Roll each portion into a thin, round disc shape.
When the oil is hot, carefully slide the dough disc into the oil. Fry until it turns golden brown and crisp, flipping once to ensure even frying.
Remove the fried Thengol from the oil using a slotted spoon and drain it on paper towels to remove excess oil.
Repeat the process with the remaining dough.
Allow the Thengol to cool completely before serving or storing in an airtight container.

Tools for making

Large bowl - A large bowl will be needed to mix the ingredients and form the dough.
Deep pan or kadai - A deep pan or kadai is required for deep frying the Thengol.
Slotted spoon - A slotted spoon will be used to remove the fried Thengol from the oil.
Paper towels - Paper towels are necessary to drain the excess oil from the fried Thengol.

Recipe variations

Using whole wheat flour instead of rice flour for a healthier version.
Adding finely chopped onions, green chilies, and curry leaves to the dough for extra flavor.
Replacing grated coconut with grated carrots or finely chopped spinach for added nutrition.
Adding a pinch of turmeric powder or red chili powder to the dough for a spicier variation.
Incorporating finely chopped cilantro or mint leaves into the dough for a refreshing twist.
Making a sweet version by adding powdered jaggery or sugar to the dough and omitting the savory spices.
Adding finely chopped cashews or peanuts to the dough for a crunchy texture.

Recipe overview

Thengol is a traditional South Indian snack that's popular for its unique flavor and crisp texture. Made with rice flour, urad dal flour, grated coconut, and a touch of spices, this snack is deep-fried until golden and crispy. This recipe will guide you through the process of making Thengol at home, a process that's easier than you might think. Despite its simplicity, Thengol is incredibly satisfying, with a complex flavor that comes from cumin seeds, sesame seeds, and asafoetida. Whether you're enjoying it as an afternoon snack with a cup of tea or serving it at a special occasion, Thengol is sure to be a hit.

Common questions

Can I use store-bought rice flour instead of making it at home?
Yes, you can use store-bought rice flour instead of making it at home. However, freshly ground rice flour tends to yield better results.
Can I substitute urad dal flour with any other type of flour?
No, urad dal flour is a key ingredient in Thengol and cannot be substituted with any other flour.
How thin should I roll the dough discs?
Roll the dough discs to a thickness of about 1-2 millimeters. Thinner discs will result in crispier Thengol.
How do I know when the oil is hot enough for frying?
You can test the oil temperature by dropping a small piece of dough into the oil. If it immediately sizzles and rises to the surface, the oil is hot enough for frying.
Can I reuse the oil for frying?
No, it is recommended to use fresh oil for each batch of Thengol to ensure the best flavor and texture.
How long can I store the Thengol?
The Thengol can be stored in an airtight container for up to a week. Ensure they are completely cooled before storing to maintain crispness.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and prepare the dough.
Deep Pan or Kadai - A deep frying pan or kadai to heat the oil and fry the Thengol.
Slotted Spoon - A utensil with slots or holes to remove the fried Thengol from the oil.
Paper Towels - Absorbent towels to drain excess oil from the fried Thengol.
Airtight Container - A container with a tight seal to store the cooled Thengol and maintain its freshness.

Origin stories

Thengol is a traditional South Indian snack, particularly popular in the states of Karnataka and Kerala. It is often made during festivals and special occasions, adding a festive flavor to the celebration. This deep-fried delicacy has a unique combination of flavors from the coconut and spices, and its distinct round shape makes it stand out among other fried snacks. Thengol is usually enjoyed as a tea-time snack or served as a side dish during meals. The name 'Thengol' comes from the use of 'Thenga' meaning coconut in local languages and 'kol' meaning deep-fried. It's a labor of love, as the process of rolling each Thengol is done by hand, reflecting the care and attention to detail that is characteristic of Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.