Preparation for thattai recipe 1. Wash and soak chana dal for 1 hour, drain it completely and set aside. 2. Roast urad dal or peanuts on a low …
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Aug 24, 2016 - Crispy, tasty and addictive thattai/ thattuvadai with peanuts to add extra flavour. When I posted puzhungal arisi murukku, I thought I should try the same way for thattu vadai too. So few days back tried this one.
Method: Sieve the rice flour, urad dal flour (roast and grind urad dal), roasted gram (chutney dal/dalia/pottukadalai) in a sieve for even mixing. Soak the channa dal in water for 30 minutes. Drain the water and add to the flour. If making urad dal flour at home, dry roast the urad dhal and powder it finely.
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Jul 20, 2019 - in this video we will show you how to make Thattai Recipe in Puzhungal Arisi. it is a very crispy and Tasty Recipe we can make this snack Especially at the T Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with
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To make baked thattai, heat a broad non-stick pan, add the urad dal and roasted chana dal and dry roast on a medium flame for 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Transfer the powder in a deep bowl, add all the remaining ingredients, mix well and knead into soft dough using enough water.
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Oct 17, 2014 - This blog provides you the best quality of Vegetarian Onion and Garlic Free Recipes, and multi cuisine Recipes. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in.
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Take a zipper paper, spread oil in the paper, make small ball of the flour, and keep it in paper. Grease the palm with oil and press the ball to flatten it. Make the patties really thin. We can also use a bowl and press the dough ball to make a thin equal size thattai.
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.
Method. In a bowl, mix together rice flour, fried gram flour, chilli powder and butter using your finger tips. Add dalia or soaked bengal gram dal, salt + hing mix, needed water and make a slightly stiff dough. Now the dough for the thattai is ready. (you can taste the dough to check for salt) Make equal sized balls out of it.
Place a ball on the zip-lock bag. Place another zip-lock on top of it. Use a flat based bowl to press it. Remove the upper sheet and press it evenly with your hands. Prick it with a fork. Meanwhile heat a pan with oil enough to fry. Drop the thattai in the hot oil. Flip and cook on the both the sides until golden brown.
Firstly rinse and then soak 1 tablespoon chana dal in hot water for 30 minutes. 2. Heat a heavy kadai or pan. Keep the flame to low or medium-low. Add 1 tablespoon urad dal (husked and whole or split black gram). 3. Lightly roast urad dal for 1 to 2 minutes. You don’t need to brown the dal. Remove and keep aside.
தட்டை (Boiled Rice Thattai) Thattai is a deep fried, crunchy snack made using rice flour, lentil and spices. Find easy to make at home recipe for thattai at nishrecipes with supporting pictures. Ingredients for Thattai. Puzhungal arisi – 2 cups Fried Split channa dal (Porikadalai) – 1 cup Butter (softened) – 2 tbs Sesame seeds
2cups Rice flour 1/2cup Gram flour 1cup Roasted Chick peas (dalia , pottukadalai) 1tsp Peppercorns 1/2tsp Cumin seeds 2tsp Butter(room temperature)
Enjoy the baked thattai for evening snacks. Tips: The prepared dough should not be hard. If the thattai is not crispy bake them for few more minutes. Baked thattai remains crispy for 4 days if stored in an airtight container. With the same mentioned ingredients you can prepare thattai and deep fry in oil instead of baking.
Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with oil. Dry roast the rice flour at low flame for 2 or 3 minutes. Do not overcook till they change color. In a wide vessel, add the rice flour and 2 tablespoon of urad dal flour and salt. Sieve them for even mixing.
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So if you want you can adapt my easy thattai version with rice flour and adapt this recipe to make peanut thattai. Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth.
Thattai recipe with video & step by step photos. Thattai are popular deep fried Indian Snacks made with rice flour, urad dal flour, salt and herbs. These crunchy rice crackers are from the Tamil cuisine and are also known as thattu vadai.
Puzhungal arisi Kai Murukku is a Crunchy and tasty murukku with twist and twirl made of parboiled rice is one the most popular snack in Nellai district. Kai Murruku, Its a belief of many people that it is very hard to make.
So the key to tasty and crunchy thattai is good rice flour. If you are a beginner, I would highly recommend watching the thattai recipe video and the following the step by step photo instructions.