One of the easiest to make, delicious and crunchy, the Tinglodu is a melt in the mouth savoury. Some add a bit of all purpose flour while binding the dough. I prefer making without it.
- 250 gms rice flour
- 100 gms Dalia/ roasted chana / hurakadle powdered
- 1 tbsp black til/sesame
- 1 tbsp chilly powder
- 2 tbsps coconut oil heated to smoking point.
Mix the rice flour, powdered daalia, salt, sesame and the hot oil together. Add a little water at a time to bind a dough not as soft as for chapati but not as hard as for puris. Put in mould and press over a plastic sheet. Heat oil. Slide 5 to 6 at a time in hot oil n fry to a golden brown.
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