Traditional mullu thengulal

Chakli/ mullu thengulal

Ingredients

Rice flr 3 cups               besan 1 cup         

pottukadalai/ fried dal which is used for chutney pdr 1 cup  

salt to taste        ajwain/jeera/cumin seeds 2 tsp            ghee/ butter 3 tbsp      oil to fry

Method

Mix all flours well with salt, ajwain/jeera well, then add ghee/ butter, mix well, then add water to make a soft dough, softer than chapatti dough that you can make a clean ball easily. Heat oil in a kadai, once hot, out the ball on chakli mould, press into round shapes. Wait for a minute, then turn the side, once it is golden & crisp, drain & remove, put it on kitchen towel to remove excess oil, store in air tight containers.