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Crispy Thattai
Category : Rice, South indian, Festive series, Fried snacks
Servings : 75
Time Taken : 15-30 mins
Rating :
Method
- Soak rice in water for half an hour and dry it in a cloth for half an hour.
- When still damp grind in the mill to a fine powder.
- Sieve the flour and just fry it in kadai to remove the excess dampness in the flour if any.
- Sieve the flour again.
- To this flour add butter, salt, coconut, sesame seed, gram dal, asafoedita and mix well.
- Add water and make a soft dough out of it.
- Apply some coconut oil in the palm of our hand and take a lemon-sized ball of the dough and pat it like a small circle
- Transfer it into the hot oil.
- At a time 10 to 15 thattai can be put in the oil.
- Remove after the oil has stopped to bubble.
- Tasty thattai is ready.
Ingredients:
3 cups - raw rice flour (1 cup = 200 ml approximately)
50g - butter
3 tsp - salt
3 tsp - sesame seeds
1/2 cup - coconut
10g - coconut oil
Bengal gram dal, a handful
1 tsp - asafoedita
Water, to prepare dough
Oil for deep frying
3 cups - raw rice flour (1 cup = 200 ml approximately)
50g - butter
3 tsp - salt
3 tsp - sesame seeds
1/2 cup - coconut
10g - coconut oil
Bengal gram dal, a handful
1 tsp - asafoedita
Water, to prepare dough
Oil for deep frying
RECIPES BY SRIVIDYA
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