Friday, December 1, 2017

Posted by Mala at 12:00:00 AM 1 comment
Here is a very very special recipe of my dear mom...she was a real expert in making these, and I used to be awe struck at her speed and dexterity in making these...I am sharing this recipe, fondly remembering her.....



Ingredients
Fine rice powder, store bought or home made - 2 cups
Roasted urad dhal powder - 1 tbsp
Pottukadalai/fried gram powder - 3  tbsps
Hing powder - 3/4 tsp
Chilli powder - 1 tsp
Pepper powder - 1 tsp
Curry leaves - a few
Channa dhal - 3 tbsps, soaked in hot water for 1/2 hour
Butter, in room temperature - 1 tbsp
Ghee - 1 tbsp
Salt to taste
Enough oil to fry the thattais

Recipe Cuisine: South Indian; Category: Snacks/neivedhyams/festival delicacy
Prep time: 15 mts; Cooking time: 45 mts

Yields 42 thattais

Take the measured rice flour in a broad bowl, on top it, keep a sieve, and sieve well the roasted urad dhal and pottukadalai/fried gram powders


Mix the flours well, then add the soaked channa dhal, hing powder, chilli powder, pepper powder and salt to taste


Curry leaves, butter and ghee added


All kneaded to a smooth dough.


Make even sized balls, so that you will get uniformly same sized thattais


Keep a ball on a greased ziploc


Cover it with another greased ziploc


Flatten with a flat bottomed cup


This is how it will look after flattening. If we try to pat with hands, sometimes, because of the channa dhal, the thattais will tear, and also all the thattais will not be uniform in size.


Remove the top ziploc


Lay them on a clean white towel, and prick them with fork, so that they will not puff up.


Fry them in well heated oil. Do not over crowd them, depending on the size of the pan, put thattais, giving them enough room , to be free of space.

Drain them in a colander, and here they are...ready for you!!!


Here are the very easily made crisp thattais...first offer to God, then enjoy with coffee or tea!!


This post first appeared in www.malpatskitchen.com


1 comments:

  1. To make flat and yummy 'THATTAI' is such a struggle but thank you your post has saved many lives in making this dish perfectly. keep it up

    ReplyDelete