Aaa Aaa Aaaaaa choum! That should the latest sneezing melody that you should be hearing around you perhaps. Yes, the autumn welcomes not only color & weather changing to the nature. Some unwanted cold virus grips you suddenly.
As the flu season emerging all over, we just run to get our flu shot. Even with all those precaution, every year, I get my dose of cough, some flu symptoms….
Finally the bright scorch sun disappeared and the foggy chill morning is just welcoming you. You don’t feel anymore kicking up your morning with bowl of cold milk with your favorite cereal brand! No more cold power packed smoothies makes you feel super energetic. Hmm, after all I like the autumn color and cool breeze :) Just grab a hot cuppa of tea and take a deep breath in your patio or balcony, perhaps that is the main reason why I am catching up some cold each year at this season.
Coming to my snack recipe, it has nothing to do with cold season but taste good with cuppa of tea. One of Diwali snack, I bet it is not the easiest thing to whip up in a minute in your kitchen. Very very time consuming but the snack worth all the sweat. The recipe is not from Tamil nadu! my Andra-ite neighbor shared this one.
Rice flour: 1 cup
Salt: 1 tsp + a pinch (could be less or more for You)
Hot oil/ or butter soften: 2 tbsp
Channa dhal/Bengal gram: ¼ cup (Soaked for at 30 min in water)
Peanut: ¼ cup (crushed)- I didn’t add it (personnaly I don’t like it)
Red chili powder: 1 tsp (totally optional as you are grinding already chilis)
Water: enough to make the dough
To be grind coarsely:
Curry leaves: 5 leaves
Red chillies or green chillies: 3 more or less
Garlic clove: 1 or 2
Hing/asafetida: a pinch (optional)
To press into disc shape:
Chapati/roti press or flat bottom vessel.
Ziplock bag (sandwich): open both side or wax paper
To deep fry:
Oil: enough to deep fry
Heat the oil
Mix the dry ingredients well
Add the coarsely ground ingredients and the 2 tbsp of hot oil or soft butter. Mix well with dry ingredients
Sprinkle little by little some water and bring the mixture together.
Take a small lemon size ball.
Keep the ziplock bag in chapatti press. So the disc will slide easily in oil.
Put the small dough and press it
Deep fry in oil in medium heat, when u put the disc in oil, press slightly so it won’t puff and hold the round shape.
Once the sizzling oil sounds comes down, time to take it out the tattai and drain in paper towel.
Once cooled can be stored in airtight container.
Tips: If you re trying for the first time try to make small disc, it doesn’t fall apart when you pull apart from the ziplock bag.
If you don’t have a chapatti press, try with wax paper and flat bottom vessel. Cut two pieces of wax paper. Tuck the small lemon size ball in between and press with flat bottom vessel.
You can even add some crushed black pepper by omitting chilli
This Andra version of Thattai is very crispier and comes out extremely thin compare to T.N version using urad dhal.
Two different thank you note:
1. Couple of fellow bloggers shared their awards (hope to acknowledge sooooooooooo )
2. My blog has been selected as Best General Blog of all time, check out here. Thank you Linq.in guys!