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:
- Dry roast rice flour for 2-3mins. Set aside. Then dry
roast urad dhal flour for 3mins. Set aside.
- Soak channa dal in water till immersing level for
30mins. After that drain water and keep the channa dhal aside.
- 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.
- 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).
- Take a piece of plastic paper, spread oil in the paper,
make small ball of the flour, and keep it in paper..
- 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
- 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
- Carefully drop the thattais and Turn them to cook
evenly and fry until golden brown.
- Drop them on a paper towel to drain excess oil
- Once cooled, store them in an air tight container.
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