Kalyanasundaram Ramachandaran
9 mins ·
Rice flour 2 cups
Urdh Dal Flour – 3 Tbsp.
Red chilli 5 no.
Curry leaves chopped 2 Tbsp.
Bengal gram 2 Tbsp.
Urdh Dal 1 Tbsp.
Butter 1 Tbsp.
Salt To taste
Asafetida powder 1/4 tsp
Cooking Oil for deep frying
Soak the Bengal gram and uradh dhal in 1/2 cup of warm water for an hour until soft.
Soak the Red chilies in a hot water for ½ hours. Grind Red chillies and Asafetida in a mixer.
Mix all the ingredients in a bowl; sprinkle water little by little and knead it into dough. Be careful in not to add too much of water.
Divide it into small sized balls. and keep it covered and let it to dry.
Take zip loc covers, grease it with few drops of oil. Flatten the ball into thin discs.
Grease your fingers and press the ball with your fingers to flatten it.
Then with a fork or toothprick and prick it all over the Thattai because we don’t want the Thattai to puff up like a puri when frying.
Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
Meanwhile heat oil for deep frying. Once the oil is smoking hot, reduce the flame to medium
Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
Flip and cook for more time until the bubbles completely stops, and cook for 1 more minute in medium – low flame to ensure cooking completely. To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
We can also peanut .Clean Roasted peanut and break open into two and use.One handfull of peanut is enough for the above mentioned quantity.
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