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Puzhungal Arisi Thattai/ Parboiled Rice Thattai : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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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





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