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Thattai
Method
- Soak both dals for 10 minutes.
- Mix the flours with coconut, salt and pepper powder in a large container.
- Add chopped curry leaves, soaked dals and ghee.
- Add water and knead.
- The dough should be soft so that it does not break or crack while flattenning.
- Grease your fingers with little oil.
- 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.
- Heat oil in a pan.
- Start frying around 4 at a time.
- Keep the flame between low and medium to avoid charring.
- Turn over on the other side.
- Once the sound subsides, drain well and remove.
Ingredients:
2 cups - rice flour
1/4 cup - urad dal flour
1 tbsp - grated coconut
2 tsp - channa dal
2 tsp - moong dal
2 twigs - curry leaves
1 tbsp - ghee
1 tsp - pepper powder
broken cashew (optional)
oil for deep frying
salt to taste
2 cups - rice flour
1/4 cup - urad dal flour
1 tbsp - grated coconut
2 tsp - channa dal
2 tsp - moong dal
2 twigs - curry leaves
1 tbsp - ghee
1 tsp - pepper powder
broken cashew (optional)
oil for deep frying
salt to taste
