411 : Puzhungal Arisi Thattai/ Parboiled Rice Thattai

Oct 17, 2014

411 : Puzhungal Arisi Thattai/ Parboiled Rice Thattai

Thattai is a popular snack in Tamilnadu. I already posted the Thattai recipe in my blog. But this time I made this Thattai with parboiled rice. Try this recipe and share your comments.

Ingredients

Parboiled Rice 2 cup

Bengal gram 2 tbsp.

Red chili powder ¼ tsp.

Asafetida ½ tsp.

Melted butter 2 tbsp.

Coconut oil 1 tbsp.

Sesame seeds ½ tsp.

Broken fried peanuts 2 tbsp. (optional)

Curry leaves few

Salt to taste.

Oil for deep frying

Method

Wash and soak boiled rice in water for 4 to 5 hrs.
After that grind the boiled rice in to a thick smooth paste without adding any water
Soak the Bengal gram in 1/2 cup of warm water for an hour until soft. .Drain the water in channa dal and keep it aside.
Now add the whole soaked channa dal, peanuts, salt, curry leaves, red chili powder,asafetida powder and sesame seeds in to the grounded rice paste mix it well.
Add melted butter, hot coconut oil and mix it and knead it to make a soft dough.
Make small balls of the dough in a well-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
Grease your fingers and press the ball with your fingers to flatten it.
Press it thin. It’s ok if the edges get frayed a little.
Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
Heat the oil in a deep kadai. When the oil is heated up, put a little bit of dough. If it rises up well and sizzles then the oil is ready for frying. If it settles down, then the oil is not ready yet.
Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
Once cooled, store them in an air tight container.
Enjoy them with your hot tea, or with piping hot rasam rice .