Ingredients
Raw rice - 4 cups
Urad dal - ½ cup
Asafetida powder - 2 tablespoons
Grated Coconut - 1 cup
chilli Powder - 1½ tablespoons
Gram - 2 tablespoons
Salt - to taste
Butter - 100 gms
Oil - for frying
Method
Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal orange and powder it and keep it aside. Let the gram soak in water for one hour.
Take the rice flour, urad dal flour, soaked gram, grated coconut, asafetida powder, salt, butter and mix well.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take a small sized ball of the dough and flatten it and make it into a circular shape. Drop it gently into the hot oil and fry golden brown. Keep flipping the sides till the thattai is done.
Store in an air tight container.
Raw rice - 4 cups
Urad dal - ½ cup
Asafetida powder - 2 tablespoons
Grated Coconut - 1 cup
chilli Powder - 1½ tablespoons
Gram - 2 tablespoons
Salt - to taste
Butter - 100 gms
Oil - for frying
Method
Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal orange and powder it and keep it aside. Let the gram soak in water for one hour.
Take the rice flour, urad dal flour, soaked gram, grated coconut, asafetida powder, salt, butter and mix well.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take a small sized ball of the dough and flatten it and make it into a circular shape. Drop it gently into the hot oil and fry golden brown. Keep flipping the sides till the thattai is done.
Store in an air tight container.
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