Thattai

Thattai is another must be item for Srijayanthi! Do use freshly ground flours (Rice and Urad dal) whose recipes have been posted earlier.

Ingredients

• Rice flour - 2 cups
• Urad dal flour - 1/4 cup
• Grated coconut - 1 tablespoon
• Channa dal 2 teaspoons
• Moong dal - 2 teaspoons
• Curry leaves - 2 twigs
• Ghee - 1 table spoon
• Pepper powder - 1teaspoon
• Salt to taste
• Oil for deep frying
• Broken Cashew (Optional)

Method

1. Soak the channa dal and moong dal for 10 minutes.
2. Mix the flours , coconut, salt , pepper powder, chopped curry leaves, soaked dals and ghee in a large container.
3. Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattenning.
4. Knead well for a while. 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.
5. To make the thattais you can also grease your fingers with little oil.
6. Finish making the rounds with all the dough.
7. Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.
8. If it rises up immediately then the oil is ready for frying. Start frying around 6 thattais at a time, Frying the dried ones first.
9. Always keep the flame between low and medium. Turn the thattais to cook the other side.
10. Once the sound subsides, drain well and remove on a kitchen napkin.
11. Your thattais are ready for the neivedyam.

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