Preparation and Yield:
|Preparation time||10 mins|
|Cooking Time||1 Hour|
|Rice Flour||1 Cup|
|Urid dal Flour||1 teaspoon|
|Red Chilli Powder||1/2 teaspoon|
|Coconut sliced pieces (Optional)||2 teaspoon|
|Fried Gram(Odachakadalai)||2 teaspoon|
|Butter||1 table spoon|
- Take a pan, add rice flour, fried gram flour, salt, red chilli powder, hing, sliced coconut pieces, curry leaves, fried gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough.
- Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper.
- Grease the fingers with oil and press the ball to flatten it. Make the patties really thin and prink each thattai with a fork or a tooth pick in many places. Pricking makes the oil penetrates to the inner portion of the thattai and cooks the inner portion well. If the inner portion of thattai is now cooked, then the thattai will be chewy. Also if you miss the pricking, then sometimes, the thattai will become like a poori. So pricking is an important step.
- Heat the oil in a heavy bottomed pan.
- Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily
- Turn them to cook evenly until golden yellow/ deep brown. Allow the thattai to cook till all the bubbles ceases and also keep the flame in medium till the thattai is cooked completely.
- Drop them on a paper towel to drain excess oil
- Once cooled, store them in an air tight container.
- The delicious Thattai is ready for neivedhyam and for serving.