Thatai

Ingredients:

Rice Flour - 1 cup
Udad Flour - 1 tbspn
Channa Dhal - 1/2 cup
Hing - 1/2 tsp
Salt - 1 tsp
Chillie powder - 3/4 tsp
Butter - 1 tbspn
Curry leaves - few

Method:

1. Soak Channa dhal in water for an hour. Drain & set aside.

2. Measure all other ingredients & add the channa dhal & mix well, till butter mixes well with all the flour.

3. Then add required water & make dough like chappathi batter.

4. Make small balls & set aside.

5. If u have a "Roti Maker" U can press the small ball on that. This helps in faster making process & gets a almost perfect round shape. Else use 2 ziplocs greased with some oil & pat this ball in between them with your fingers to get a even layered round shape.

6. Deep fry in oil, till slightly golden brown.

Your Thatai is ready!!


============================

Ingredients
3 cups rice flour
3/4 cup maida
2 tsp white til seeds
1 tbsp besan, roasted
2 tbsp peanuts
A little hing(asoefetida)
2 tsp red chilli powder
1 tbsp coconut gratings
10 green chillies, minced finely
A lump of butter
4 sprigs curry leaves, mincesd finely
2 tsp salt
Oil for deep frying

Method
Roast the peanuts and remove the skin.
Crush the peanuts with the roasted besan and
set aside.
Combine together the rice flour, maida and butter.
Knead using a litle water into a pliable dough.
Mix together the coconut, red chilli powder,
hing, green chillies, curry leaves, salt and
til.
Add this to the dough and mix well.
Make small portions of this dough and flatten each
portion into small rounds (1 " radius) using a sheet of
pastry paper or leaf smeared with oil.
Heat the oil to smoking point.
Deep fry batches of nippat in the hot oil till brown and
crispy.(you might have to turn the nippat over once or twice)

====================================================
ingredients
rice floor - slightly heated rice floor -3 cups
urad dhal powder 1/4 cup
butter 25 gms
channa dhal soaked 2 tbsp
curry leaves 1 tbsp
chilli powder 3 tea spoon
asafetida 1/2 tea spoon
salt to taste
oil (refined ) to fry

method

mix together all the ingredients except oil.
add little by little water to the mixture. make it a thick dough.take polythene cover and grease it.take small balls of the dough and make thattais on the polythene cover.poke it with fork
twice or thrice.get it fried till it is golden colour. it must be crispy.
do not forget to think about me when u taste the thattai

===================================================
Rice flour- 4cups
Uluntham podi(urid dhal powder)-1/2 cup
Pottukkadalai podi-1/2 cup
Grind the pottukkadalai in the mixie.
Ghee-4 table spoons(if you add butter, the oil will froth)
Green chillies 5
Curry leaves- 2 to 3 sprigs
chillipowder 1 to 2 tea spoons
Hing- 1/2 teaspoon Salt 2 teaspoons or to taste

Grind the green chillies and curry leaves .Mix all the ingredients.Add two tea spoons of raw Pottukkadalai.Add one tea spoon white sesame seeds.Then add water.Make into a dough.
Spray non stick cooking-spray on polythene sheets.(Use zip-loc covers). Take small balls of dough. Make thattai. If you have a cookie cutter, then use it. All thattai will look uniform.Dont forget to poke it with a fork. Otherwise, it will puff and be like Poori.Deep fry in oil. Drain extra oil by using paper towel.
Even when storing, spread a paper towel at the bottom of the container.