Thattai or flat rice crispies are made out of rice flour, urad dal flour with chilli powder and salt. It is a very nice snack item too with a cup of tea or coffee. During festival season viz. krishna jayanti or gokulashtami or ashtami rohini is called, Kai murukku, thattai, cheedai, vella cheedai etc. are the main dishes prepared in every household.
Normally, my mother in law make the Murukku, cheedai, thattai etc. with the same dough which is made for the murkku. only variation is that in cheedai, we add black pepper, coconut grated and in thattai we add bengal gram. I always follow her method as it is the perfect one for me.
She never wait for any festival to come. whenever she feels like make it, without any hesitation and laziness, she prepare the same for my children.
Now let us have a quick look at the recipe
Preparation time:
Cooking time:
\Serves:
Ingredients:
2 cup rice flour (sifted)
2 tbsp urad dal flour
Chilli powder as per taste
2 tbsp bengal gram/chana dal/kadalai paruppu
few curry leaves chopped into small bits
salt to taste
1/4 tsp asafoetida
2 tspbutter
oil for frying.
Method:
Soak the bengal gram for an hour, wash and dry it.
In a kadai, add rice flour, urad dal flour, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mixwell.
add water little by little and make it a pliable dough. Make small lemom size balls and flattenthe same on a piece of cloth. Alternatively, you can apply oil on a plastic sheet (we use the milk cover) and make the same on top of it. ensure that the sides are not broken while making it.
You have to prick the same with a fork then. remove slowly from the cloth or the plastic sheet and deep fry them in oil till it becomes crispy.
put them in absorbent paper to remove the excess oil. Store it in an airtight container.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
Normally, my mother in law make the Murukku, cheedai, thattai etc. with the same dough which is made for the murkku. only variation is that in cheedai, we add black pepper, coconut grated and in thattai we add bengal gram. I always follow her method as it is the perfect one for me.
She never wait for any festival to come. whenever she feels like make it, without any hesitation and laziness, she prepare the same for my children.
Now let us have a quick look at the recipe
Preparation time:
Cooking time:
\Serves:
Ingredients:
2 cup rice flour (sifted)
2 tbsp urad dal flour
Chilli powder as per taste
2 tbsp bengal gram/chana dal/kadalai paruppu
few curry leaves chopped into small bits
salt to taste
1/4 tsp asafoetida
2 tspbutter
oil for frying.
Method:
Soak the bengal gram for an hour, wash and dry it.
In a kadai, add rice flour, urad dal flour, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mixwell.
add water little by little and make it a pliable dough. Make small lemom size balls and flattenthe same on a piece of cloth. Alternatively, you can apply oil on a plastic sheet (we use the milk cover) and make the same on top of it. ensure that the sides are not broken while making it.
You have to prick the same with a fork then. remove slowly from the cloth or the plastic sheet and deep fry them in oil till it becomes crispy.
put them in absorbent paper to remove the excess oil. Store it in an airtight container.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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