THATTAI

There are so many varieties of recipes to make "Thattai". In this recipe, you must roast the ground wet flour on a dry pan to a light brown colour.
If you add a large quantity of butter or ghee, then it will puff up like a puri. Pottukkadalai will also make it very soft.


Ingredients:

Raw rice- 600gm
Black gram- 100gm
Green gram- a handful
Bengal gram- a handful
Gram dal [pottukkadalai]- 100gm
Red chillies- 15
Shredded coconut- 2 cups
Asafetida powder- 1 tsp
Curry leaves- a handful
White sesame seeds- 2 tbsp
Dalda- 1 tbsp
Salt to taste
Enough oil to fry

Procedure:

Soak the rice for 1 hour, drain the water and pound the rice into a fine powder. Sieve it twice. Soak the green grams and the Bengal grams in enough water for 2 hours. Roast the black gram in a dry pan to a golden brown colour. When cooled, grind it to a fine powder and sieve it once. Grind the pottukkadalai with the red chillies, kaayam, and the coconut to a fine paste. Add the ground paste, powder, dalda, curry leaves and the soaked dals to the rice flour with enough salt and knead to a soft dough. Make smalls, flatten them on a cloth thinly with the fingers and then fry them in hot oil to golden colour.