Thattai by Mrs. Lakshmi Shankar
- Plain Rice - 2 cups
- Urad dal flour - ¾ cup
- Chilli powder - 5 tsps
- Salt - as required
- Chana dal - ½ cup
- Curry leaves - ½ cup
- Coconut pieces - 11/2cups
- Hing powder - 1 tsp
- Cooking oil - 1 litre
Soak the rice for about 2 hours, dry in a muslin cloth.
Powder it in a mixie sieving out coarse ingredients.
Soak the chana dal in water for half an hour.
Cut the coconut into thin ½ inch pieces.
In a bowl, mix the rice flour, urad dal flour, soaked chana dal, chilli powder,
salt, hing, coconut pieces.
Add water little by little and make into a thick hard dough.
Make equal lemon sized balls and then flatten them into circles of 5 cm diameter.
Use a plastic sheet or muslin cloth for this purpose.
Heat the oil in a kadai, and slip the flattened circles into the oil gently one by one.
You can deep fry 5 thattais at a time till they are golden.
Drain in a kitchen paper when the thattais become crisp.
Store them in airtight containers for about a month.