Red Chilli-10 (adjust to your taste)
Cumin Seeds-2 teaspoons
Wash and soak the channa dhal for 2 hours.
Wash and soak the rice with red chillies for 4 hours.
Powder the dhaliya in a grinder and keep it aside.
Grind the soaked rice and chillies with little water to a fine paste.
Combine the dhaliya powder-cumin seeds-salt with the rice-chilli batter.
Drain the excess water from channa dhal,add it with the rice-chilli batter.
Mix everything together to form a stiff dough.
Meanwhile heat the oil in medium heat.
Once the oil is hot add 2 tablespoons of hot oil with Murukku mixture and knead well.
Make small balls out of the dough,flatten it with your fingers on a greased plastic sheet.
Carefully take them off from the sheet and deep fry them in the oil.
- Adding hot oil will give the nice crispness to the Thattai for sure,but still you can add a tablespoon of butter (in room temperature) to dough while kneading. [I was running out of butter,so didn't add it,but no difference in the taste. ;)]
- Heat the oil in medium heat,once its hot,reduce the flame to uniform low medium heat. Don't adjust the flame every now and then, as it will spoil the colour and texture of the thattai.
Am sending Thattai recipe & some more recipes to Gayathri's "Walk through the memory lane" Event.
Other recipes are our regional specials, of course, I learnt from my mom. :)