Thengolu(Thengolalu) Type 2

Ingredients:
2 cups Black Gram seeds / Uddina Bele / Urad Dal
4 cups White Rice (Preferred: Sona Masuri)
3/4 tsp Cumin seeds / Jeerige (1/4 for Grinding and remaining for mixing the batter)
1 tsp Sesame seeds / Ellu
3 - 4 Tbs Butter
Salt to taste
Oil

Recipe:

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in medium flame for about 3-4 mins until its raw smell is off as shown in the picture below.

Once it comes to room temperature, put the dry roasted black gram seeds in a mixer and grind it into smooth powder as shown in the picture below.

Put butter, cumin seeds, sesame seeds, salt to the vessel containing ground rice batter and mix them well. Add powdered black gram seeds and mix them well. (Add water if required. Don't make the dough too thin.) 

Put the disc having 3/6 round big holes in it in a Chakkuli Maker as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli Maker with the prepared dough and press the dough directly to the hot oil and deep fry until they turn golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Thondekayi(Thindora) Bath

Ingredients:

1 KG of Indian Ivy Gourd / Thondekayi / Thindora

1.75 - 2 cups of White Rice(Preferred: Basmathi or Sonamasuri)

1 tsp Mustard seeds

1 tsp Black Gram seeds

1 tsp Bengal Gram seeds

2 tsp broken Cashew nuts

Large Grape sized Jaggary

Small lemon sized Tamarind

Pinch of Turmeric powder

Salt to taste

2 strands of Curry leaves

4-5 tsp Oil
1-2 tsp Ghee

Ingredients for Masala:
5 - 6 Red Chillies
1 tsp Mustard seeds
2 tsp Black Gram seeds
4 tsp Bengal Gram seeds / Kadle Bele
1/2 tsp Fenugreek seeds / Menthe
1 tsp Cumin seeds / Jeerige
4 Cloves
3/4 - 1 inch sized Cinnamon / Chekke / Dalchini
1/4 cup grated Coconut
1 tsp Oil

Recipe for Masala/Powder:

Put red chillies, black gram seeds, mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Add grated coconut and fry them together in medium/low flame for about 3-4 mins until it turns light golden in colour.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below. This can be stored in an airtight container.

Recipe:
Wash the rice in water for about 2-3 times, cook it by adding sufficient amount of water and keep it aside.
Remove the edges of ivy gourd and chop them into medium sized long pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.

Put mustard seeds, broken cashew nuts, black gram seeds, bengal gram seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves, turmeric powder, chopped ivy gourd and fry them for about 3-4 mins. Add tamarind water, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep this in low flame for about 2-3 mins. 

Add rice, ghee and mix well. Keep the rice in low flame for about 2-3 mins.

Serve hot along with any Raita.