Tengol
Tengol is a fermented fish dish with a strong and pungent flavor, often used as a condiment or side to add depth to meals.
Cuisines
Manipuri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | black gram (urad dal) |
| 1 cup | rice flour |
| 1/2 teaspoon | baking soda |
| 1 teaspoon | salt |
| 1 cup | water |
| — | oil for deep frying |
Instructions
- 1 Wash the black gram thoroughly and soak it in water for 4-5 hours or overnight.
- 2 Drain the water and grind the soaked black gram into a fine paste using minimal water.
- 3 In a mixing bowl, combine the black gram paste, rice flour, baking soda, and salt.
- 4 Gradually add water to the mixture and mix until you achieve a thick, smooth batter.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Using a piping bag or a cloth with a small hole, pipe the batter into the hot oil in circular shapes.
- 7 Fry the Tengol until they are golden brown and crispy, turning occasionally.
- 8 Remove the Tengol from the oil and drain on paper towels to remove excess oil.
- 9 Serve hot with chutney or as a snack.
Tips
Ensure the oil is at the right temperature; too hot will burn the Tengol, too cold will make them greasy.