Thattai is another must be item for Srijayanthi! Do use freshly ground flours (Rice and Urad dal) whose recipes have been posted earlier.
- 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)
- Soak the channa dal and moong dal for 10 minutes.
- Mix the flours , coconut, salt , pepper powder, chopped curry leaves, soaked dals and ghee in a large container.
- Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattenning.
- 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.
- To make the thattais you can also grease your fingers with little oil.
- Finish making the rounds with all the dough.
- Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.
- 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.
- Always keep the flame between low and medium. Turn the thattais to cook the other side.
- Once the sound subsides, drain well and remove on a kitchen napkin.
- Your thattais are ready for the neivedyam.