vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Thattai

Thattai
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Thattai Recipe, How To Make Thattai Recipe

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

About Recipe

How to make Thattai

(3 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Thattai
Author : Vahchef
Main Ingredient : Flour
Servings : 0 persons
Published date : November 25, 2016


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.
Method:

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.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter