|Published||Jul 25, 2010||Cooking Time||30 Minutes|
|Recipe Type||Others||Preparation Time||15 Minutes|
|Ingredient||Flour||Standing Time||30 Minutes|
Recipe of MILAGU THATTAI
|Black Pepper Powder||1||Tablespoons|
|Asafoetida/ Hing Powder||3||Pinch|
|Roasted Urid Dal Powder||1||Cup|
|Roasted Split Chick Peas Powder||2||Tablespoons|
|Roasted Rice Flour||4||Cup|
|Curry Leaves ( Cut Into Small Pieces)||2||Stricks|
|Ghee Or Butter||3||Tablespoons|
Soak Channa dal in water of 20 minutes. Mix all ingredients in a vessel (including soaked channa dal) except oil. Add water little by little and make it into a thick dough. Make the dough into small balls (of small lemon size). Then take a plastic paper or plantain leaf and spread few drops of oil in it and press the balls one by one with hands uniformly to a diameter of 2 inches(approx-depending on the ball size) and deep fry in the oil.
Butter and split chick peas powder are added to give crispiness to the stuff prepared.
Posted Jul 25, 2010