Tinglodu ..... One of my fav. Snack ...... made out of Urad Dal and Rice ..... Another Delicious Savoury, Crunchy, Manglorean Snack Similar to Chakuli / Murukku ........ to be enjoyed in Monsoon ..... when its pouring heavily ..... with a good book to read on ...... Bliss ....
Tinglodu as known in Konkani GSB Saraswat community is similar to chakuli in konkani and murukku / deep fried rice spirals in the other parts of Southern parts of Inida. A crispy deep fried snack enjoyed almost by the young and old alike. Children are very fond of this and they are finished in no time. I have already written in detail about chakuli some time back. So will not run into the details as both are similar in ingredients etc. Only the impressions used in making is different. Again this was prepared by me with my mother’s help for a change. This time I told her to watch more and help less as I wanted to learn to do so independently. Now that I have gained the confidence, I will be posting many more on similar lines with different combinations in the ingredients. This time too my hubby ventured into the task of helping me in pressing of the tinglodus from the machine. Indeed I am blessed to have got such a good helping hand, now I can go about assured that I need not go about the task of making these alone. Now both of us can share the burden of preparing these and enjoy and relish them whenever desired. Here I must admit that I am more fond of tinglodu somehow than chakuli. These did turn out yumz.
Again I repeat that If the tinglodus tend to break while making, it means the kneaded atta is drier and will have to be a little smoother. So sprinkle some more water or coconut milk and try kneading the dough for some more time, knead it well again. And then put them in a pressing machine and press into making the tinglodu again. The tinglodu atta should come out of the pressing machine in a nice 3 lined thread without breaking and should be able to be shaped. You can check on any You-Tube for the same to get the exact method of the preparation. Deep fry the pressed tinglodu in hot oil and then when they cool to room temperature, store them in an airtight container.
You can enjoy them as snacks dipped in a cup of steaming hot rasam during monsoon when its pouring heavily and you simply want to put up your legs and enjoy the rains. I always prepare chakuli-tinglodu rasam / sambar whenever I prepare chakuli-tinglodu as we simple love them this way. You can just enjoy them anyway you wish. A good time pass snack too …. To nibble in between breaks if that tummy growls. At the end of the recipe I have added the link to Chakuli recipe too, please do follow the link for the same.
250 gms Urad Dal, 500 gms of Basmati rice flour or any other rice flour, 100 ml of coconut milk, 50-75 gms of white homemade butter, 2-3 tablespoon of white / black til, 2 tablespoon of jeera and Salt to taste.
Roast urad dal dry till light brown / reddish in colour over slow heat. Once a little bit cooled, grind in a mixer jar to a fine powder. Do not add any water. We need dry and fine powder. Sieve through a fine sieve. Put back the rough powder in the mixer grinder again and run the machine again. Sieve the powder again.
Now put the sieved urad dal powder in a large bowl, it should be approximately around 250 gms, add in the rice flour, coconut milk, butter (room temperature), til, jeera and salt to taste. Mix all ingredients with fingers into crumbs. Now add enough of water and bind to a stiff dough. It should come to a ball consistency. If not keep sprinkling some water and continue the procedure till all kneaded atta can be made into a smooth ball.
Now keep plenty of oil in a deep wide kadai and keep on low heat. By the time the tinglodus are pressed and ready, the oil will heat up. Take enough dough and smoothen it again and put it in the tinglodu / chakuli pressing machine which has been fitted with the plate mould having three holes in a triangular shape at the center. Press to make tinglodu by turning the handle and at the same time turning the machine also in a round movement. Press the tinglodu on a news paper spread wide enough and kept ready. Once half the tinglodu dough is pressed, increase the heat of the kadai to high so that the oil is hot and ready by the time all the tinglodus are pressed.
Continue the tinglodu pressing till you finish all the prepared dough. Check to see if the oil is hot. You can add a small piece of the dough into the hot oil, if it sinks down immediately and comes up to surface with bubbles, that means the oil is ready. Tilt and remove gently each pressed tinglodu from the paper and slide it smoothly into the oil. Keep adding till there is space in the kadai. See to it that you add the tinglodu gently while keeping them whole. It should not break up. Do not overcrowd the kadai, nor make the heat slow. While frying the tinglodu the heat should be kept at high constant temperature. Allow the tinglodu to cook for some time before you flip them with a slotted / ringed spatula.
Keep stirring in between till the tinglodu turns brownish red in colour and are crisp. Remove with the help of the ringed spatula so that the oil drains back into the kadai. Put the tinglodu on a holed vessel or large spatula with a plate or tava below it. Let the excess oil drain onto the tava. Meanwhile proceed frying a new batch of tinglodu by adding in some more of the prepared one from the paper. Do not at any given time lower the temperature. Keep the heat at the same level. Or else the tinglodu will not become evenly crisp.
Now remove the tinglodu from the holed plate and put it on an absorbent paper. Prepare all in similar pattern and spread it on the absorbent paper for the excess oil if any to drain. You can see the paper I used in the picture. There is hardly any traces of oil on the absorbent paper. This means that the tinglodu has been perfectly made and cooked evenly. Also that they have not absorbed any oil nor become soggy. Let the tinglodu cool to room temperature before you store them away in airtight dabba / tins. Serve tinglodu to friends and family during festivals or get together as a snack. You can enjoy them as snacks dipped in a cup of steaming hot rasam during monsoon when its pouring heavily and you simply want to put up your legs and enjoy the rains. I always prepared chakuli ~ tinglodu rasam / sambar whenever I prepare chakuli ~ tinglodu as we simply love them this way. You can just enjoy them anyway you wish. A good time pass snack too …. To nibble in between breaks if that tummy growls. Enjoy .. these tinglodus till I come back with some more.
** For the Step by Step Preparation of Chakuli Recipe, to enable you for more understanding of preparing Tinglodu, Please follow the link given below …….