Your Source for Indian Food
Home
Search Site
Add Recipe
Indian Restaurants
Indian Grocery Stores
Indian Spice Shopping
Cooking Blogs
Indian Grocery

 
Puzhungal Arisi Thattai/ Parboiled Rice Thattai : Indian Food & Cooking Recipes
Add A Recipe
  Contributed By: Sadhana Padmanabhan
Expert Author
 

Indian Cooking Products
Indian Spices Shopping

Ingredients

Cooking Instructions





Thattai is a popular snack in Tamilnadu.  I already posted the Thattai recipe in myblog. But this time I made this Thattai with parboiled rice.   Try this recipe  and share your comments.

Ingredients

Parboiled Rice                             2 cup
Bengal gram                               2 tbsp.
Red chili powder                          ¼ tsp.
Asafetida                                     ½ tsp.
Melted butter                                2 tbsp.
Coconut oil                                    1 tbsp.
Sesame seeds                                 ½ tsp.
Broken fried peanuts                        2 tbsp. (optional)                            
Curry leaves                                   few
Salt                                               to taste.
Oil                                                 for deep frying

Method

  • Wash and soak boiled rice in water for 4 to5 hrs.
  • After that grind the boiled rice in to athick smooth paste without adding any water
  • Soak the Bengal gram in 1/2 cup of warmwater for an hour until soft. .Drain the water in channa dal and keep it aside.
  • Now add the whole soaked channa dal, peanuts,salt, curry leaves, red chili powder,asafetida powder and sesame seeds in tothe grounded rice paste mix it well.
  • Add melted butter, hot coconut oil and mixit and knead it to make a soft dough.
  • Make small balls of the dough in awell-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
  • Grease your fingers and press the ball withyour fingers to flatten it.
  • Press it thin. It’s ok if the edges get frayeda little.
  • Then with a fork prick all over the Thattaibecause we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greasedplastic will enable it to slip on your hands easily.
  • Heat the oil in a deep kadai. When the oilis heated up, put a little bit of dough. If it rises up well and sizzles thenthe oil is ready for frying. If it settles down, then the oil is not ready yet.
  • Drop the Thattai gently in hot oil. The oilwill bubble and slowly the thattai’s will come on the surface.
  • To ensure both sides are cooked .Drop themon a paper towel to drain excess oil.
  • Once cooled, store them in an air tightcontainer.
  • Enjoy them with your hot tea, or withpiping hot rasam rice .



See  My Deepavali Sweets and Snacks Recipes  Here:

http://sadhanakitchen.blogspot.com/2012/11/deepavali-festival-of-lights.html





View More Indian Recipes

Do you have a recipe which you would like to share with others?
Add A Recipe

Other Recipes you may like
Sambhar
Vazhakkai Varuval / Raw Banana Roast
FRESH STRAWBERRY GRANITA
Nippattu/ Rice Cracker
Bhindi (Okra) Masala
Palada Pradhaman/Milk Ada Pradhaman
Sheek Kabab
Coconut burfy
MANGO MASTANI
KHATTE BAINGAN
Gajjar Halwa
Aloo Matar
Cold Coffee
Soft Mysore Pak
Bread uppma (uppitu)
Stuffed Bell pepper with egg
Suji laddu OR Rava laddu
Tamatar Ka Shorba/Ginger Cumin Tomato Soup
Bengali Shorshe Bata Fish (Fish in Mustard Paste)
Bhel