Thattai2 recipe,video recipe,how to make Thattai2 recipe

Thattai


Author neuroemg Servings 0 persons
Published July 25, 2010 Cooking Time (mins) 25
Main Ingredient Flour Preparation Time 10 mins

Description
How to makeThattai?How to cookThattai?Learn the recipeThattaiby vahchef.For all recipes visit vahrehvah.com

Ingredients of Thattai

Ingredient Name Quantity Unit
ghee or butter  2 Tablespoons
Salt   To Taste
channa dal  2 Tablespoons
chillie powder  1 Tablespoons
Asafoetida/ hing powder  1/4 Tablespoons
urid dal  1 Cup
Rice Flour  4 Cup
oil   To Fry
curry leaves  2 Springs


Directions

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.

About Recipe
How to make Thattai
(59 ratings)
0 reviews so far
prep time
25 mins
Cook time
10 mins
Total time
35 mins
Thattai
Restaurant Style Thattai
Author : neuroemg
Main Ingredient : Flour
Servings : 0 persons
Published date : July 25, 2010
Ingredients used in Thattai
→ ghee or butter 2 Tablespoons.
→ Salt To Taste.
→ channa dal 2 Tablespoons.
→ chillie powder 1 Tablespoons.
→ Asafoetida/ hing powder 1/4 Tablespoons.
→ urid dal 1 Cup.
→ Rice Flour 4 Cup.
→ oil To Fry.
→ curry leaves 2 Springs.
How to make the recipe:

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.

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