Masala Thattai Recipe

Ingredients:
2 cuprs boiled rice (or 2 cups boiled rice rava)
1/2 cup bengalgram flour (besan)
1/2 cup roasted blackgram flour
1 tsp. each sesame seeds (til) or Cumin seems (jeera)
3 tbsp hot oil for mixing
Oil for frying

Grind to paste:
3-4 cloves garlic
6-8 green chillies
2 sprigs curry leaves
2 tbsp grated coconut
Salt to taste

Add to dough:
1 tbsp chopped coriander
1/2 tsp roughly powdered pepper
1/2 tsp chilly powder (opt)

Method:
1. If you are using boiled rice, soak for atleast 2-3 hrs before grinding. Strain all the water and then grind to paste.
If you using rice rava, soak for an hour or so. Then squeeze all the water, set aside. Grind the rava to a thick paste, sprinkling, if necessary some of the water set aside.

2. Put ground paste into a mixing bowl. Add all the ingredients (rice, bengalgram flour, roaster blackgram flour, sesame seeds or cumin seeds) except oil, along with the ground masala paste, pepper, chilly powder and chopped coriander. Heat 3 tbsp oil and pour over the ingredients and mix all of it to a soft smooth dough, cover, set aside.

3. Take lemon-sized balls of the dough amd with greased fingers spread the ball into a thickish puri (thattai). Poke holes in the thattai. Place them on a clean muslin cloth. Make 6-8 thattais at a time.

4. Heat oil, fry thattais to a golden brown and crisp on medium heat, turning over, frying both sides.

Note: The prepared dough can be made into murukku or thenguzhal or ribbon pakoda using different discs.