Ingredients

• 1 cup - urad dal
• 3 cups - uncooked white rice
• 1 tbsp - butter
• 1/2 tsp - hing
• 1 tsp - jeera/cumin seeds
• Salt, to taste
• Oil for deep frying

How to Make Theingol

• Wash and drain the rice and urad dal separately. Spread on paper towels and let dry for about 2 hours.
• Dry roast the rice until it turns mildly warm. Make sure not to over roast.
• Powder the rice and urad dal separately in a blender. Do not add any water while powdering.
• Mix both flours, melted butter, salt, cumin seeds and knead into a dough. Add water as required.
• The dough should be of the same consistency as of the puri dough, or slightly thicker than the chapatti dough.
• Stuff the dough into the traditional chakli press/maker.
• Press into circles of desired shape.
• Heat oil in a heavy bottom pan.
• Drop them one by one and fry on medium flame until they turn lightly golden in colour.
• Drain on paper towels and let cool.
• Store in airtight containers.