Vella thengozhal

This vella is different from vellam. This means literally "White Thengozhal". So, what to do with the extra urad flour left over from "Uppu cheedais" - make thengozhal!

Ingredients

Roasted urad flour - 1/4 cup
Rice flour - 2 cups
Salt - to taste
Butter - 1 tbsp
Jeera - 1.5 tsp
Asafoetida - A pinch
Oil - For frying

1) This has no problem of bursting so mix the ingredients into a pliable dough. Take care to remove lumps.

2) Heat oil. Put a lump into the chakli maker (or the "press" as it is called sometimes). Directly pop into oil, fry till crisp and remove. Note, this will not need to be golden or deep brown. It will become crisp and retain its sort of white colour and hence the name vella thengozhal!