Thanks to blogging, I am actually celebrating festivals now
. Staying in a place with just one Indian family makes most festivals go unnoticed and if it is a workday, it is just another day. This year it is totally different and I am inspired by all my foodie friends to make the yummy goodies. Starting off with thattai, which is my favorite recipe. I was so excited to make this and I woke my mom up pretty early in the morning to make sure I had the right recipe .. poor mom .. she must have thought I have gone crazy
Well it turned out exactly the way my mom makes it and even the smell made me nostalgic as it brought back a lot of childhood memories. My son loved it and all that was left after a couple of days were crumbs and bits. Enjoy Krishna Jayanthi with the yummy goodies friends .. off to the recipe.
2 cups rice flour
1/4 cup pottukadalai (dalia) powdered
1/4 tsp asafoetida
1.5 tbsp channa dal soaked for 2 hours
4 dry red chillies
4 garlic cloves
Powder the pottukadalai in a mixie / blender.
Take the red chililes and garlic in a blender and make a paste using water.
Mix the rice flour and pottukadalai flour.
Add the chilli-garlic paste.
Add curry leaves.
Add the soaked channa dal.
Using water form a stiff dough.
Apply a little oil on a ziploc cover. Take a small ball of the dough and place on the ziploc cover. You can also use a thin cloth instead of ziploc cover.
Flatten using fingers to form a circle.
Remove slowly. If it sticks, apply oil on the ziploc cover before flattening the next ball.
Ready for deep frying.
Heat oil and add the thattais. Flip them so they get cooked on both sides. Cook until they turn brown.
That is it. I was supposed to take pictures of thattai laying flat, but kept postponing it. Finally, when I did decide all that was left with was crumbs and bits .. thanks to K and the kids. Should I include myself !!
Sending to Krithi and Denny’s “Serve it Fried” event and to FSF – Janmashtami hosted by Show and Tell.