THENGOLALU

INGREDIENTS:

3 CUPS RICE

1 1/2 CUPS URAD DAL(BLACK GRAM SEEDS)

2 TSP JEERA

1 TBSP BUTTER

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST WASH THE RICE AND STRAIN THE WATER COMPLETELY AND ALLOW TO GET DRY COMPLETELY (DRY IN SHADE FOR WHOLE 1 DAY).THEN FRY BOTH THE RICE AND URAD DAL SEPERATELY TILL LIGHT BROWN.PUT IN THE MIXER BOTH AND MAKE FINE POWDER .FOR THIS ADD JEERA ,SALT AND BUTTER AND MIX WELL.THEN ADD WATER (AS MUCH REQUIRED)AND KNEAD WELL FOR A THICK DOUGH.HEAT OIL IN A KADHAI.THEN PUT THE DOUGH (A SMALL QUANTITY ) IN THE SEV MAKER PRESSING(THE HOLE MUST BE BIGGER THAN THE SEV MAKER ) AND PRESS IN THE OIL AND FRY IT TILL GOLDEN BROWN.LIKE THIS DO WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.