1 cup rice flour
½ cup chickpea flour
1 tsp cumin seeds
1-1/2 tbsp white or cooking butter, softened
3 tsp salt, soaked in 3 tbsp of water
½ tsp whole asafoetida, soaked in 2 tbsp of water for 2 hrs
Oil for deep frying

You would also need a “muruku press” to make them. I have the one which has been traditionally used, but these days you have lot of easy and automated ones. You can see how my muruku press looks. There are different nozzles for different kinds of delicacies. For this particular tengoil preparation, I’ve used the one which is a 3-stared nozzle.

Method:
1.) In a big vessel, sift together rice and chickpea flour. Add cumin seeds, asafoetida water, little salt water, and butter. Keep adjusting the salt as per taste by adding very little salt water at a time.
Mix thoroughly by adding little water at a time until a thick dough is formed.
2.) Take the muruku press, and set the nozzle to 3-stared nozzle.
3.) Line up 3 to 4 small plates. Taking little dough at a time, press out a roundel forming a circle in each plate.
4.) Heat enough oil in a pan for deep frying. When the oil is hot enough, carefully transfer each roundel from the plate to your palm and slowly slip it into the hot oil. You can add upto 4 roundels at one go. Be careful not to splash oil on yourself 🙂
5.) Keep reducing or increasing the temperature of the oil as necessary.
6.) Once the roundels are golden brown, transfer them to a plate.
7.) Continue steps 3 to 6 until all the dough is used up.

Sneek Peek:

Tips:
1.) My grandmother taught me how to handle hot oil. She says, the thumb rule is every time we add something to the hot oil, increase the temperature of the gas and when its time to remove from oil, reduce the temperature. This way, when it is time to add the next set of items, the oil would have cooled down enough not to burn them you can achieve golden colour. This is applicable to all kinds of items like samosas, finger fries, bhajjies, etc.
2.) If you are making large quantities, make sure you do not make the dough all at once. Combine all the dry ingredients together and only make the dough when ready to put the dough into the mould.
2.) Once the all the roundels have cooled down completely, store them in Ziploc or plastic bags. This way, the tengoils will stay fresh and crisp for a longer time.
3.) The cumin seeds in this recipe can be replaced by white sesame seeds as wel

I hope you enjoy making them as much as I did!!!