Thattai - Krishna Jayanthi Recipe
As Krishna Jayanthi is becoming I tried and tested some recipe and measurements. The first recipe I tried was Thattai. It turned out so tasty and Crunchy.
For this recipe, we need to make Processed Rice flour,however I used ready made Processed Raw rice flour.
Ingredients
Processed Rice Flour - 2 Cups
Urad Dhall Flour - 2 Tablespoon (Roast urad dal until nice aroma rises and then cool down, grind to a fine powder)
Red Chilly Powder - 1/2 Tablespoon
Roasted Groundnuts - 2 Tablespoon (Optional)
Asafoetida - 1/4 Teaspoon
Roasted Gram Dhall Powder (Pottukadalai) - 2 Tablespoon
Urad Dhall - 1 Tablespoon (Soaked) (Optional)
Butter - 2 Tablespoon
Salt and Oil
Method
In a mixing bowl,add all ingredients except oil. Make a smooth non sticky dough by adding water litte by little. Cover it with a damp kitchen towel.
Heat oil for deep frying in the stove. The oil needs to be hot for making the Thattai.
Now take the dough and make a lemon Sized ball. Grease a aluminium foil and place the ball on it.
Using your fingers flatten the ball till it is thin and even. To ensure that it is cooked evenly, you can poke the Thattai with a fork.
Now, carefully slip the Thattai in the oil.
You will hear a cracking sound once you slip the Thattai in the oil. Cook on medium flame. Flip it on the other side after a minute or 2.Once the cracking sound stops, reduce the flame to low and cook for one more minute to ensure that it is cooked completely.
Transfer to a plate lined with Paper towel and allow them to cool completely and store in a airtight container.
As Krishna Jayanthi is becoming I tried and tested some recipe and measurements. The first recipe I tried was Thattai. It turned out so tasty and Crunchy.
For this recipe, we need to make Processed Rice flour,however I used ready made Processed Raw rice flour.
Ingredients
Processed Rice Flour - 2 Cups
Urad Dhall Flour - 2 Tablespoon (Roast urad dal until nice aroma rises and then cool down, grind to a fine powder)
Red Chilly Powder - 1/2 Tablespoon
Roasted Groundnuts - 2 Tablespoon (Optional)
Asafoetida - 1/4 Teaspoon
Roasted Gram Dhall Powder (Pottukadalai) - 2 Tablespoon
Urad Dhall - 1 Tablespoon (Soaked) (Optional)
Butter - 2 Tablespoon
Salt and Oil
Method
In a mixing bowl,add all ingredients except oil. Make a smooth non sticky dough by adding water litte by little. Cover it with a damp kitchen towel.
Heat oil for deep frying in the stove. The oil needs to be hot for making the Thattai.
Now take the dough and make a lemon Sized ball. Grease a aluminium foil and place the ball on it.
Using your fingers flatten the ball till it is thin and even. To ensure that it is cooked evenly, you can poke the Thattai with a fork.
Now, carefully slip the Thattai in the oil.
You will hear a cracking sound once you slip the Thattai in the oil. Cook on medium flame. Flip it on the other side after a minute or 2.Once the cracking sound stops, reduce the flame to low and cook for one more minute to ensure that it is cooked completely.
Transfer to a plate lined with Paper towel and allow them to cool completely and store in a airtight container.
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