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...
Ingredients: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
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.
- 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.
Happy's Cook - Divya
Easy to make & yummy savory it is :)
ReplyDelete