Thattai - name calls for crisp,tasteful snack anytime. Down south of India along with Seedai thattai is also made on Lord Krishna's birthday or Krishna Jayanthi.
Ingredients:
1 cup - Idli rice or Boiled rice
1/4 cup - Pottukadalai or roasted gram dhal
1 tbs - Pepper powder
1 tbs - Asafatida
2 tbs - Channa Dhal or Kadalai Parupu
1 arc. - Curry leaves
1 tbs. - Red Chilly powder or flakes
Salt to Taste
Water to soak rice and dhal
Oil to deep fry
Method
1. Soak rice for 4hrs. Drain and grind into a fine semi liquid batter
2. Soak Channa dhal for 1hr
3. Grind the pottukadalai into powder
4. In a bowl add in the rice batter. To it add pottukadalai powder little by little in small quantities.
5. Add in salt,chilly powder,pepper powder,asafatida,Channa Sal drained,curry leaves.
6. Mix well into a dough.
7. Meanwhile heat oil on medium flame or induction 3 point
8. Take a small lemon size dough and flatten it round using 3 fingers a tissue paper or plastic sheet or wet cloth.
9. Test a bit of dough in oil to check temperature of oil. Dough has to raise up.
10. Slowly drop 2 to 3 flattened dough into oil depending on size of your pan
11. Turn the dough after 30 secs to other. Fry them until golden brown.
12. Drain it on to a tissue paper and store it in air tight container once it cools down.
Ingredients:
1 cup - Idli rice or Boiled rice
1/4 cup - Pottukadalai or roasted gram dhal
1 tbs - Pepper powder
1 tbs - Asafatida
2 tbs - Channa Dhal or Kadalai Parupu
1 arc. - Curry leaves
1 tbs. - Red Chilly powder or flakes
Salt to Taste
Water to soak rice and dhal
Oil to deep fry
Method
1. Soak rice for 4hrs. Drain and grind into a fine semi liquid batter
2. Soak Channa dhal for 1hr
3. Grind the pottukadalai into powder
4. In a bowl add in the rice batter. To it add pottukadalai powder little by little in small quantities.
5. Add in salt,chilly powder,pepper powder,asafatida,Channa Sal drained,curry leaves.
6. Mix well into a dough.
7. Meanwhile heat oil on medium flame or induction 3 point
8. Take a small lemon size dough and flatten it round using 3 fingers a tissue paper or plastic sheet or wet cloth.
9. Test a bit of dough in oil to check temperature of oil. Dough has to raise up.
10. Slowly drop 2 to 3 flattened dough into oil depending on size of your pan
11. Turn the dough after 30 secs to other. Fry them until golden brown.
12. Drain it on to a tissue paper and store it in air tight container once it cools down.
