My maiden attempt in making Thattai. Though I didn't make it to the perfection, my son validated it and liked it a lot !.
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Serves: 15-20 no.s
INGREDIENTS:
Chana Dal - 1.5 tablespoon
Urad dal - 1 tablespoon
Rice flour -2 cups
Urad dal flour - 2 tablespoon
Roasted gram/pottu kadalai flour - 2 tablespoon
White sesame seeds - 1 tablespoon
Salt - 1 1/4 teaspoon
Red chilli powder - 1 teaspoon
Asafoetida - a pinch
Unsalted butter - 1 tablespoon
Oil - For deep frying
METHOD:
1. Soak chana dal and urad dal for 1 hour and filter the water.
2. In a pan dry roast 1.5 tablespoon of urad dal until they turn golden brown . Do not burn it.
3. Grind them in to fine powder . Then sieve it. Sieving the urad dal flour is very important, if there any coarse particles, when you deep fry it, it may burst .
4. Also grind 1.5 tablespoon of roasted gram/pottu kadalai flour and sieve it.
5. In a large bowl, take 2 cups of rice flour. Add the soaked chana dal and urad dal. Also add urad dal flour, roasted gram flour,white sesame seeds, salt, red chilli powder, Asafoetida powder and melted butter. Mix the contents well. Then add water little by little. The dough should not be too hard or too soft.
6. Take two zip lock covers. Grease it with oil. Also grease your hands with oil and take gooseberry size ball of dough . Place it on the ziplock. Place the dough above it and cover it with another ziplock.
7. Use a cup and firmly press the dough to get a flat round shape. Remove the ziplock cover and pat it gently to make it more smoother and thinner. Use a fork and prick it , so that thattai doesnt bulge when you deep fry.
8. Now deep fry thattai, till they turn golden brown. Store in an airtight container.
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Serves: 15-20 no.s
INGREDIENTS:
Chana Dal - 1.5 tablespoon
Urad dal - 1 tablespoon
Rice flour -2 cups
Urad dal flour - 2 tablespoon
Roasted gram/pottu kadalai flour - 2 tablespoon
White sesame seeds - 1 tablespoon
Salt - 1 1/4 teaspoon
Red chilli powder - 1 teaspoon
Asafoetida - a pinch
Unsalted butter - 1 tablespoon
Oil - For deep frying
METHOD:
1. Soak chana dal and urad dal for 1 hour and filter the water.
2. In a pan dry roast 1.5 tablespoon of urad dal until they turn golden brown . Do not burn it.
3. Grind them in to fine powder . Then sieve it. Sieving the urad dal flour is very important, if there any coarse particles, when you deep fry it, it may burst .
4. Also grind 1.5 tablespoon of roasted gram/pottu kadalai flour and sieve it.
5. In a large bowl, take 2 cups of rice flour. Add the soaked chana dal and urad dal. Also add urad dal flour, roasted gram flour,white sesame seeds, salt, red chilli powder, Asafoetida powder and melted butter. Mix the contents well. Then add water little by little. The dough should not be too hard or too soft.
6. Take two zip lock covers. Grease it with oil. Also grease your hands with oil and take gooseberry size ball of dough . Place it on the ziplock. Place the dough above it and cover it with another ziplock.
7. Use a cup and firmly press the dough to get a flat round shape. Remove the ziplock cover and pat it gently to make it more smoother and thinner. Use a fork and prick it , so that thattai doesnt bulge when you deep fry.
8. Now deep fry thattai, till they turn golden brown. Store in an airtight container.
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