|Published||July 25, 2010||Cooking Time||1 hour|
|Main Ingredient||Flour||Preparation Time||10 mins|
Recipe of Thattai
|ghee or butter||2||Tablespoons|
|Asafoetida/ hing powder||1/4||Tablespoons|
Soak channa dal in water for 20 minutes. Fry urid dal in pan without oil for 3 or 4 minutes, allow it to get cool and then make it as a fine powder. Fry the rice flour without oil for 3 or 4 minutes and allow it to get cool. Add salt, hing powder, ghee or butter, chillie powder, chopped curry leaves and soaked channa dal to urid flour and rice flour and mix it nicely. Add water little by little and mix the above ingredients into a thick dough. Make small balls of uniform size (small lemon size) out of that dough. Take a plastic paper or plantain leaf and spread few drops of oil on it and keep the ball on it and press it uniformly with hand to a diameter of roughly 4 to 5 centimetres (depending on the size of the balls.) Then repeat the process of pressing for each and every ball and fry them deep in oil in a low or medium flame nicely. Drain the oil after frying and allow it to get cool before serving.