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.
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
- 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 .
See My Deepavali Sweets and Snacks Recipes Here: