THENGAVADA is a traditional Palakkad (Kerala) snack. Crispy tasty bite made with rice flour and coconut. In my childhood my Ammamma (maternal grandmother) used to make thengavada frequently. I have never seen these in bakeries. Over time these have almost disappeared from sight and to revive them I present to you its recipe in loving memory of my Ammamma.
|Brahmins puttu podi||100 g|
|Coconut||1/2 of one (grated)|
|Turmeric powder||1/4 tsp.|
|Salt||as per taste
|Refined oil||for deep frying|
- Combine rice flour, coconut, turmeric and salt, blend with little water till smooth.
- Dough should be thick. Murukku dough consistency. Add cumin and knead well.
- Divide the dough into small balls of equal sizes. U can get 10-12 thengavada with above mentioned quantity of items.
- Heat oil, take one ball,place it in your palm and flatten it out carefully with greased finger tips. Now drop it into oil and deep fry till it is golden brown on both the sides