Diwali Special-Thattai



Hi
Wow!!!!There is such a nice feeling seeing all the festivities around......Sweets , Savouries, crackers and ofcourse meeting all the relatives and friends!!!!!!One of the savouries that is a must for every festival at my home is "THATTAI". It is crispy, melt in mouth and a very tasty snack!!!Well...this is my entry for Day 3 of blogging Marathon

INGREDIENTS

Processed rice flour 4 1/2 cups

Black gram flour 1 cup

Bengal gram 1 tbsp

Salt 2 tsp

Asafoetida 1/2 tsp

Butter (softened) 3 tbsp

PREPARATION

Soak raw rice in water for 10 minutes. Drain it. Now spread it on a cotton cloth and let it semi dry in shade.When u feel it is not soggy but not completely dry, transfer this to a vessel and send it to a mill or grind it in a mixer to get rice flour.
Dry roast the urad dhal and grind it in a mixer to get urad dhal/ balck gram flour.

Take the correct measurement of both the flours. Sieve it well.

Mix the salt and asafoetida in water and keep it aside.

Now add the butter to the flour mix and mix well. It will becomes a little like crumbs. Now add just enough water to make into a dough which should be soft but watery(chapathi)


Take a plastic sheet and grease it with oil(i had only the milk cover)
Now pinch a little dough and roll it into a ball.

Keep this ball on the plastic sheet, cover with the other half of the sheet, press it with a small cup.Should be pressed very lightly.Now open the cover and lightly press it with the tip of your fingers to make a little thinner. Take care not to make it very thin or else it will tear.Make a batch of 4-5 thatti's
Now heat a pan with enough oil for deep frying. Heat it on medium flame. When it starts to smoke , reduce the flame and, slowly slip the thattai's one by one into the hot oil.TAKE CARE , WHILE YOU PUT THE THATTAI'S INTO THE OIL, SEE TO IT THAT IT DOES NOT SPLASH AND HURT YOURSELF
When it starts to brown on one side, slowly turn it over.
When the bubbles reduce in the oil, it shows that the thattai's are fried.

Slowly take them out with a perforated ladle and drain it on a colander.
When cool transfer this store a air tight box and store

NOTE
Always be careful while you fry.

Fry them in batches of 4-5

Use preferably the processed rice flour
UPDATED: you can add 1 tbsp of bengal gram soaked in water and 1 tbsp of white sesame seeds to give that extra flavour and authentic touch as suggested by KP:-)

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