Ingredients
Pressure cook
- 1 tablespoon Moong dal
- 1 tablespoon chana dal
- 1 tablespoon urad dal
dough
- 1 cup Rice flour
- 1/2 teaspoon chilli powder
- Required salt
- 1 teaspoon white sesame seeds
- Asafoetida around 1/2 tsp
- 1/2 tablespoon butter
- Water as required
fry
- oil
Instructions
- wash three dal
- Pressure cook for 5 whistles; Mash the dal
- Add rice flour, sesame seeds, coconut, salt, chilli powder, curry leaves, butter and asafoetida; mix well
- Gradually add water and make a pliable dough
- Cover and keep the dough
- Pinch a small portion of dough around 1 tsp; roll and keep in parchment paper
- Repeat for the entire batch
- Keep a parchment paper on top
- Use a flat cup and level it
- repeat. Use a fork to prick holes and rest the entire batch
- Heat oil and deep fry thattai in batches; golden brown and till ssh sound stops
- Drain oil in colander ; cool and store
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