Wednesday, October 22, 2008

Thatai

Ingredients

Rice flour - 2 cups
Urad dal flour - 1/4 cup
Grated coconut - 1 tablespoon
Channa dal 2 teaspoons
Moong dal - 2 teaspoons
Curry leaves - 2 twigs
Ghee - 1 table spoon
Pepper powder - 1teaspoon
Salt to taste
Oil for deep frying
Broken Cashew (Optional)

Method

Soak the channa dal and moong dal for 10 minutes.

Mix the flours , coconut, salt , pepper powder, chopped curry leaves, soaked dals and ghee in a large container.

Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattening.

Knead well for a while. Take lemon sized balls and flatten the dough to a round of about 4 inch diameter on to a white cloth. If the thattai cracks or breaks, just add some more water to the dough.

To make the thattais you can also grease your fingers with little oil.

Finish making the rounds with all the dough.

Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.

If it rises up immediately then the oil is ready for frying. Start frying around 6 thattais at a time, Frying the dried ones first.

Always keep the flame between low and medium. Turn the thattais to cook the other side.

Once the sound subsides, drain well and remove on a kitchen napkin.

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