THENGULAL

Ingredients:
Rice Flour          3cups
Urad Dal Flour   3/4 cups (Dry roast urad dal and grind into soft flour)
Hing Powder      1 tsp
Jeera                   2 tbsp
Salt                     1 tsp (as per requirement)
Water                  As per requirement
Refined Oil        2 large cups  (as required for frying)

Preparation:

Take a large bowl and add all the above ingredients into it.  Mix well.

Add water little by little and make a thick dough.

Heat oil in a deep kadai.

Take small quantity of the dough and put into a Muruku Maker and press into the oil directly.  (Beginners can press the muruku in a small plate and then leave into the oil)

Fry both sides on medium heat and the thengulal turns golden brown.

CRISPY THENGULAL IS READY TO EAT.

Can be stored in steel or plastic container and will taste good for 10-12 days.