Ingredients:
2 cups rice
1 cup greengram dal (moong dal)
pinch of salt
1 tbsp hot ghee or oil for mixing
1/2 tsp cardamon powder
2 - 2 1/2 cups powdered jaggery
refined oil for frying
Method:
1. Lightly roast rice and green gram dal separately, then powder fine in a mixi. Take 2 cups of rice flour and 1 cup dal flour.
2. To the flours, mix salt and cardamon powder. Add hot ghee/oil and mix. Gradually, add water and make a soft dough. Cover and set aside.
3. Heat oil in a kadai. Using the thenguzhal disc, put a handful of dough in the chakli press and holding it on top of the oil (medium hot), press the dough into a circle as large as the oil will hold. Fry to a golden brown turning over when one side is done.
4. Put the prepared thenguzhals in a greased bowl, break them into small pieces and set aside.
5. Make jaggery syrup - Add 1 cup water to powdered jaggery, boil till dissolved. Remove from the fire and strain. Put back the syrup on the fire and allow to cook till syrup forms a soft ball stage. Add cardamom powder and mix.
6. Remove vessel from fire. Pour this onto the thenguzhal pieces in the bowl and mix so that all the pieces get coated with jaggery syrup. While still warm, if desired you can make large laddus or serve them as it is.
2 cups rice
1 cup greengram dal (moong dal)
pinch of salt
1 tbsp hot ghee or oil for mixing
1/2 tsp cardamon powder
2 - 2 1/2 cups powdered jaggery
refined oil for frying
Method:
1. Lightly roast rice and green gram dal separately, then powder fine in a mixi. Take 2 cups of rice flour and 1 cup dal flour.
2. To the flours, mix salt and cardamon powder. Add hot ghee/oil and mix. Gradually, add water and make a soft dough. Cover and set aside.
3. Heat oil in a kadai. Using the thenguzhal disc, put a handful of dough in the chakli press and holding it on top of the oil (medium hot), press the dough into a circle as large as the oil will hold. Fry to a golden brown turning over when one side is done.
4. Put the prepared thenguzhals in a greased bowl, break them into small pieces and set aside.
5. Make jaggery syrup - Add 1 cup water to powdered jaggery, boil till dissolved. Remove from the fire and strain. Put back the syrup on the fire and allow to cook till syrup forms a soft ball stage. Add cardamom powder and mix.
6. Remove vessel from fire. Pour this onto the thenguzhal pieces in the bowl and mix so that all the pieces get coated with jaggery syrup. While still warm, if desired you can make large laddus or serve them as it is.
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