Preparation Time : 10 mins
Cooking Time : 2 min per batch
Makes : 10 thattai
Rice Flour – 1 cup (HOMEMADE)
Urad Dal Flour – 1/4 cup (HOMEMADE)
Chana Dal / Kadalai paruppu – 1 tblspn
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Black Pepper – 2 tsp coarsely ground
Curry Leaves – 10 to 12 leaves torn
Salt to taste
Baking Soda / Cooking Soda a pinch
Oil – 1 tblspn + for deep frying
Water – 1/4 cup to 1/2 cup
Take rice flour in a dry pan and roast it little, Remove to a bowl.
Take urad dal flour in the same pan and roast it little. Remove to the same bowl.
Add in salt, pepper, soaked chana dal, baking soda, curry leaves, asafoetida and water to make a smooth dough.
Heat oil for deep frying. Once the oil is hot, the 1 tblspn of oil and add it to the dough.
Divide it into 10 equal balls. Spread a plastic sheet, place a ball in the center, cover with plastic wrap and press the top with another flat bowl.
Prick the top with fork, drop in hot oil and fry for 30 sec or so, now reduce the heat and cook on low heat for a min or so till it gets crispy.
Drain it and cool it down completely.
Store it in air tight container and set aside.
This keeps well for more than 10 days.
|Take all your ingredients|
|Start by soaking chana dal|
|In a dry pan, add in rice flour|
|roast it little|
|remove to a bowl|
|in the same pan add in urad dal flour|
|roast it lightly|
|take it in the same bowl|
|add in torn curry leaves|
|add in coarsely ground pepper|
|add soaked chana dal|
|add in little asafoetida|
|add in little salt|
|add little baking soda|
|and hot oil|
|mix well to a smooth dough|
|divide it into small portion|
|take a plastic sheet, i used my oil cover|
|place the ball in the center|
|cover it up|
|press the top using a bowl|
|prick top with fork|
|remove it carefully|
|drop in hot oil|
|let it fry for few mins|
|now reduce the flame and cook for few more mins|
|store it in a air tight container for more than 10 days|