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
