Thattai Recipe -- How to make Thattai

Hi, Thank you, friends and viewers. Today I will post how to make thattai recipe.

Thattai or vadappalu or pappu chekkalu is crispy snack item made with rice flour. A little difference is there between all of them in making. We have to add three flours for making thattai, for vadappalu and pappu chekkalu we use only rice flour. Some use dry rice flour and some use wet rice flour. Normally my mom use wet rice flour as we use for ariselu. Some people cook rice flour as we do it for chegodilu.
Thattai is a Tamil recipe, I took it from my cousin who stays in Chennai. Once when she visited me, brought them for me to taste and gave the recipe. I found very interesting and tried. We normally prepare them by adding all other ingredients to rice flour. But for this thattai we have to add two more flours, black gram flour, and roasted Bengal gram flour.

Thattai Recipe -- How to make Thattai
Author: Sailaja Angara
Preparation Time: 15 Mins
Cooking time: 45 Mins
Servings: 30 Pieces

Thattai -- Crispy Indian snack item made with rice flour and dal flours.

Ingredients:

• 2 Cups Rice Flour
• 2 Tablespoon Urad Dal Flour/Black Gram Flour* (read step 2)
• 2 Tablespoon Roasted Bengal Gram Flour/Putnala Pappu Powder* (read step 3)
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Tablespoon Til/Sesame Seeds
• 1 Tablespoon Bengal Gram
• 1 Teaspoon Butter
• 1 Tablespoon Curry Leaves
• Oil for frying
• Water as needed

Procedure:

1. Soak bengal gram for one hour.
2. Roast black gram till the aroma comes, cool it and grind it to make a fine powder. Or we can get it done in the flour mill (if you stay in India), as I have done so.
3. Grind the roasted bengal gram to make fine powder in the mixer grinder.
4. Keep all the flours ready.
5. In a wide plate or bowl add all other ingredients except butter and oil.
6. Mix them well and lastly add butter(should be in room temparature).
7. Add water little by little and make smooth dough. Cover it with a damp cloth.
8. Heat oil in a kadai. Let the fumes come, then reduce the flame to medium.
9. Make small lemon size ball of the dough.
10. Grease both sides of the puri presser, place an oil sheet.
11. Grease the sheet also, place one lemon size ball over the sheet.
12. Cover it with the other flap of oil sheet and again cover it with opposite plate.
13. Gently press it with the handle. Do not over press, this will make the thattai very thin.
14. Or we can make them using a flat bottomed bowl also, by placing the thattai ball on an oil sheet and covering it with another sheet and pressing with the bowl. I used puri presser to make them.
15. Slowly and gently remove the thattai from oil sheet and drop in hot oil.
16. Fry them till they turn golden colour. Remove from oil and place them on a kitchen paper.
17. Fry them in medium flame only, otherwise they won't cook inside and turns soggy.
18. Repeat the same with the rest of the dough. Do not let the dough dry out, so keep the damp cloth over it.
19. Serve thattai with a hot cup of tea or enjoy it any time of the day.

Thank you for visiting my blog. Hope you liked all my recipes. Feedback and comments are welcomed. For more snacks recipes click here. Feel free to mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com OR can whatsapp me: +91 99667 00045

Perugu Atukulu Recipe -- How to make Dahi Poha

Hi, Thank you friends and viewers. Today I will post how to make perugu atukulu recipe.

Perugu atukulu, dahi poha, or mosaru avalakki is a very simple and easy dish. Poha or atukulu soaked in the seasoned curd. They are normally offered as naivedyam during festivals. Atukulu pulihora or pulusu atukulu is another dish which also offered along with it.
Some people offer them during Janmashtami and some offer during Karthika masam. Whatever may be reason and season very interesting dish to have.

Perugu Atukulu Recipe -- How to make Dahi Poha
Author: Sailaja Angara
Preparation Time: 5 Mins
Cooking time: 10 Mins
Servings: 6 People

Ingredients:

• 2 Cups Poha/Atukulu/Flattened Rice
• 2 Cups Curd
• Salt to Taste
• 1 Teaspoon Asafoetida
• 2 Tablespoon Ghee
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Bengal Gram
• 1 Teaspoon Black Gram
• 2 or 3 Green Chillies
• 2 to 3" inches Ginger
• 5 to 7 Curry Leaves
• Fistful Coriander Leaves

Procedure:

1. Mix the curd well to make it loose.
2. Chop green chillies, ginger.
3. Heat ghee in a kadai, add bengal gram and black gram.
4. Fry them till they turn golden colour.
5. Add mustard seeds and cumin seeds, allow them to splutter.
6. Add chopped chillies, ginger, coriander leaves and curry leaves.
7. Fry them for two minutes.
8. Wash and Soak poha in water for 5 minutes.
9. Drain water and squeeze excess water. Take poha in a wide bowl.
10. Add curd to the soaked poha, add salt.
11. Add the above tempering also to the poha. Combine well.
12. Serve perugu atukulu immediately, if not keep refrigerated. While serving add some more curd to it.

Thank you for visiting my blog. Hope you liked all my recipes. Feedback and somments are welcomed. For more rice recipes click here.
For any queries feel free to mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com
Can also contact me through WhatsApp: +91 99667 00045.