Hi All,
Its been a long time so I am back with a traditional South Indian delicacy which is usually made during festivals but can also be eaten as snack in the evening. This recipe directly comes from my MIL who is here on a visit and has already made some mouth watering dishes. so here it goes, its called....
THATTAI
INGREDIENTS
1/2 CUP POTTU KADALAI POWDER (DALIA)
2 CUP RICE FLOUR (ARISI PODI)
PERUNGAYAM ( HING) : A PINCH
RED CHILLI POWDER : 1 TSP
BUTTER: 2 TBSP
SALT AS REQUIRED
CHANNA DAL : 2 TBSP SOAKED IN WATER FOR 2 HOURS
WHITE OR BLACK SESAME SEEDS ( TIL) : 1 TSP
OIL FOR FRYING
MAKING
Mix the Pottu Kadalai ( Dalia) powder, Rice flour, salt, Perungayam ( Hing), Red Chilli Powder, Sesame seeds, Soaked Channa Dal ( after draining the water) and salt with Butter and enough water. The consistency of the dough should be a little thinner than Roti dough.
Take a plastic sheet, flatten the dough into small round Thattai's and fry in it oil until golden brown and crispy.
TIPS
Usually, Thattai's are made with Urad Dal Powder but this one's equally tasty and crispy.
In case the dough is sticking on to the sheet and you are unable to take it out cleanly, just apply a bit of oil in your hands and fingers or the sheet. Store the Thattai's in an air tight container to retain its freshness. Serve it with hot tea or coffee as a snack.
Its been a long time so I am back with a traditional South Indian delicacy which is usually made during festivals but can also be eaten as snack in the evening. This recipe directly comes from my MIL who is here on a visit and has already made some mouth watering dishes. so here it goes, its called....
THATTAI
INGREDIENTS
1/2 CUP POTTU KADALAI POWDER (DALIA)
2 CUP RICE FLOUR (ARISI PODI)
PERUNGAYAM ( HING) : A PINCH
RED CHILLI POWDER : 1 TSP
BUTTER: 2 TBSP
SALT AS REQUIRED
CHANNA DAL : 2 TBSP SOAKED IN WATER FOR 2 HOURS
WHITE OR BLACK SESAME SEEDS ( TIL) : 1 TSP
OIL FOR FRYING
 |
| THATTAI |
MAKING
Mix the Pottu Kadalai ( Dalia) powder, Rice flour, salt, Perungayam ( Hing), Red Chilli Powder, Sesame seeds, Soaked Channa Dal ( after draining the water) and salt with Butter and enough water. The consistency of the dough should be a little thinner than Roti dough.
Take a plastic sheet, flatten the dough into small round Thattai's and fry in it oil until golden brown and crispy.
TIPS
Usually, Thattai's are made with Urad Dal Powder but this one's equally tasty and crispy.
In case the dough is sticking on to the sheet and you are unable to take it out cleanly, just apply a bit of oil in your hands and fingers or the sheet. Store the Thattai's in an air tight container to retain its freshness. Serve it with hot tea or coffee as a snack.
