Friday, August 23, 2013

Thattai Recipe | Krishna Jayanthi/Janmashtami/Gokulashtami Recipes

I learned this thattai recipe only for the sake of blogging Krishna Jeyanthi Recipes. No one else other than my mom likes thattai, she loves thattai from Adyar Anandha Bhavan. Moreover, we never bothered to taste thattai before. But now we enjoyed it thoroughly for the first time after I made it.  The blogging world has given me opportunities to explore so many new recipes. And, here we go for the crispy thattai... 
Rice Flour - 1 cup 
Urad dhal Flour - 1 tbsp 
Fried Gram Powder(Pottukadalai maavu) - 1 tbsp 
Chilli Powder - 1 tbsp 
Butter - 1 tbsp 
Sesame seeds - 1 tbsp 
Asafoetida - a generous pinch
Channa Dal/Kadalaparuppu -1 tbsp 
Urad dal - 1 tbsp 
Salt - as required 
Oil - to deep fry
Refer Uppu Seedai Recipe for home made Rice flour and Urad dal flour.
1. Soak the Channa Dal and Urad dal for 30 mins. Then mix all the other ingredients and form a non sticky smooth dough by adding water little by little. Also add the soaked Channa dal and urad dhal with this finally. Don't add too much water. Make small equal sized balls out of the dough (gooseberry sized).
2. Grease a plastic sheet or butter paper with little oil and flatten the balls one by one as thin as possible, with your finger tips. You can also use a cup to flatten it, if you prefer uniform and perfect shapes. 
3. Heat oil in kadai. Once it is hot enough, deep fry the thattai in medium flame. Drain it in tissue paper to remove excess oil.
Cool it and then store in airtight containers. Enjoy it with hot cup of coffee.
Points to remember:
  • If you prefer pepper thattai, reduce the chilli powder and add pepper powder.
  • If you prefer the garlic flavor, you can grind it and add it to the dough.
  • If you don't want the thattai to puff, prick it with a fork.
Warm Regards,
Happy's Cook - Divya

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