Today is the third day of Blogging Marathon#9. I prepared these cute thattais. They are tiny and kids will surely love it. I saw the recipe in a Tamil recipe book I have. Yesterday I prepared a batch of them and covered the dough with a damp cloth and went away for some work. When returned back, the thattais were not there. The plate was empty. I thought hubby ate it all. So I went to inquire about it. At last my daughter had done it. She didn't even give her dad for tasting. Then I had to give her a bit of advice on sharing snacks with others. Though, I was happy that she liked it very much. That went into her snack box for today. You need a lot of patience for preparing because they are so tiny. But the outcome makes you forget about the effort.
Ingredients:
Raw rice-200gm
Roasted Gram-25gm
Urad flour-25gm
Cashew nut-20gm
Sesame seeds-1tbs
Salt-to taste
Oil-to deep fry
Ghee-2tbs
Procedure:
1. Soak rice for 2hours.
2. Drain water and spread it on a white cloth and allow it to dry in shade.
3. After 30minutes, when the rice should be damp to touch but should not stick to each other, grind it to a fine powder in mixer grinder.
4. Sieve the flour.
5. Roast the flour in a heavy bottomed pan until completely dry. Do this carefully, because the flour should not change colour.
6. Sieve the flour once again. The remaining bigger granules can be ground again to get a fine powder. By this way, the flour will not be wasted. Add salt to the flour.
7. Heat 1cup of water. When it boils add it to the flour gradually to prepare a slightly sticky dough. You may not use the whole cup of water. Use as needed.
8. Add urad flour, coarsely ground cashew and roasted gram powder along with sesame seeds and ghee.
9. Knead it into a soft dough. If the dough is dry, then touch water and knead the dough with wet hand.
10. Take small pinch of the dough, slightly larger than a pea. Flatten it on your palm. If it sticks, touch oil and shape the discs.
11. Place the prepared discs on a white cloth. When finished with the whole dough, heat oil for frying.
12. Fry the discs in batches until they brown well. To get crispier thattai, fry until there is no bubble from thattai.
13. Remove from oil and place on tissue.
14. When cool store in airtight jar.
15. Serve along with tea.
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| Soak rice, drain water |
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| Dry rice on a white cloth |
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| Grind it to a fine flour and sieve it |
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| Roast the flour until completely dry |
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| Allow the flour to cool |
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| Sieve the flour |
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| Add hot water and prepare a slightly sticky dough |
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| Add the cashew, flours, sesame seeds and ghee |
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| Knead into a soft dough |
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| Shape into small discs |
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| Fry in hot oil |
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| Serve |
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| Closer look at he tiny thattai |
Labels: Blogging Marathon, CASHEW, RICE, SNACKS, SOUTH INDIAN DELICACIES
