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4:19 PM
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| THATAI |
Ingredients:
Rice flour – 2 cup
Urad dal flour 1to 2 tsp
Butter /ghee– 1 tablespoon
Red chilli powder – 1 teaspoon
Bengal gram (soaked for one hour) – 1 tablespoon
Asafetida powder –1/4tsp
Curry leaves – few torn into pieces
Coconut sliced pieces 2 tspOptional)
Salt – as per need
Oil – for frying
Water - as needed
Method:
1.Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside.
2.Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside.
3.Now in a mixing bowl add rice flour, urad dhal flour, , butter, channa dal, coconut(if you are adding), chilli powder,curry leaves salt and hing. Mix well until all is combined.
4. Add water little by little to form a soft dough and knead it to a tough dough (but must be soft enough to shape it into lemon size balls).
5.Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper..
6.Grease the fingers with oil and press the ball to flatten it till its very thin. Prick the thattais with a fork to avoid puffing up
7. Heat oil, keeping in medium flame and Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily
8.Carefully drop the thattais and Turn them to cook evenly and fry until golden brown.
9. Drop them on a paper towel to drain excess oil
10 Once cooled, store them in an air tight container.
Urad dal flour 1to 2 tsp
Butter /ghee– 1 tablespoon
Red chilli powder – 1 teaspoon
Bengal gram (soaked for one hour) – 1 tablespoon
Asafetida powder –1/4tsp
Curry leaves – few torn into pieces
Coconut sliced pieces 2 tspOptional)
Salt – as per need
Oil – for frying
Water - as needed
Method:
1.Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside.
2.Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside.
3.Now in a mixing bowl add rice flour, urad dhal flour, , butter, channa dal, coconut(if you are adding), chilli powder,curry leaves salt and hing. Mix well until all is combined.
4. Add water little by little to form a soft dough and knead it to a tough dough (but must be soft enough to shape it into lemon size balls).
5.Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper..
6.Grease the fingers with oil and press the ball to flatten it till its very thin. Prick the thattais with a fork to avoid puffing up
7. Heat oil, keeping in medium flame and Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily
8.Carefully drop the thattais and Turn them to cook evenly and fry until golden brown.
9. Drop them on a paper towel to drain excess oil
10 Once cooled, store them in an air tight container.
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