Thattai

          Thattai is a  savory snack. Thattai is my favorite snack often made at  gokulashtami or diwali. I tried to make Thattai  from scratch after few experiments   to replicate the store bought taste and  finally succeeded in making this recipe which taste on par with the store bought ones. Try it out and let me know..

Serving for 4(30 nos)

Ingredients

Boiled Riceflour --2 cups( soak for 3 hours)

Urad dal flour  -- 4 tsp( dry roast and powdered)
Roasted bengal gram flour - 4 tsp
Channal dal -- 3 tsp
Tapioca  -- 2 tsp ( soak channa dal and tapioca)
Red chilli -- 4 nos
Garlic  -- 4 tsp
Crushed black pepper -- 2 tsp
Sesame seeds - 1 tsp

Jeera --2 tsp
Curry leaves

Butter --1/2 tsp
Hing

Salt

Water

Method

• Soak the rice with garlic and chilli.
• Grind the rice mixture  into a pasty dough after draining the water .Make sure it come out like a  watery dough.
• Add urad flour,split peas flour and soaked dal and tapioca with butter.
• Knelt into a dough with  black pepper ,jeera ,hing ,salt and curry leaves .
• Place the dough in a paper towel or cloth to drain excess liquid.
• Make the dough into small circular ball.Use the tortilla press with ziplock for thin  thattai. You can use a heavy pan to press the circular dough between the zip lock to get circular thattai.
• Thaw it in a paper towel to take out excess mositure.( longer u thaw crispy it gets)
•  Fry them one by one in hot oil.
• The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
• Take it out and drain the oil to  store it in a air tight container .

Tips

• Grind the rice throughly with no lumps into smooth paste.
• Can add crushed peanuts for taste.
• Dont add too much of urad dal and split peas flour it will make thattai  chewy in the middle.

Ulundhu vadai II

Ulundhu  vadai  is an authentic south indian recipe.   Vadai is simple dish to make but  it involves few technique to get a perfect tasting vadai  try this out ...

Serving for 2 ( 10 small )

Ingredients

Urad dal -- 1cup

Green chili -- 4nos
 Ginger  -- 1 inch
Curry leaves -- chopped few

Chopped onion-- 1 cup
Pepper corns -- 1tsp

Boiled potato --1/2
Asafoetida.

Oil
Salt

Method

• Soak the urad dal for 1 hrs and grind it using  the  wet grinder with very little water( just to coat the uraddal) along with green chili ginger and peppercorns.
• Add the boiled potato in to the wet grinder at last  .
•  The consistency of the the ground batter should be thick so that it can be easily made into balls.
• Add chopped onion , curry leaves , salt and asafoetida. and allow it to sit for a while.
• Take a transparent sheet say ziplock cover and apply water then  place the  ball shaped batter and make it flat ,with a hole in the center.
• Heat the oil into medium heat and add the vada fry slowly until the whole vada is cooked. (in a hot oil only outer layer is cooked)
• Serve hot with Chutney. 

Tips

Dont soak the dal more than 2 hrs to avoid oil sticking to vadai
Dont refrigerate the batter as it looses the color.
Potatoes makes the vadai crispy..

Greengram masal Vada/ Pachai payaru vadai

Green gram vadai is a protein rich deep fried snack. .It is a healthier alternative to channa vadai.. Try this out...

Serving for 2 ( 10 small )

Ingredients

Green gram  dal  -- 1 cup( soaked over night and  pressure cooked for a whistle)

Red chili  -- 4nos
Curry leaves -- chopped few

Chopped onion-- 1 cup
Fennel seeds -- 1tsp
Ginger -- 1inch

Asafoetida.

Oil
Salt

Method

• Grind the chili and ginger in a mixer then add fennel seeds.Add the water drained  dal into the mixer and pulse the dal couple of times so that the mixture is ground coarsely.
• Sprinkle some water if necessary.
• Add chopped onion , curry leaves,  salt and asafoetida. 
•  Make into round dumplings.
•  Heat the oil into medium heat and add the vada fry slowly until the whole vada is cooked. (in a hot oil only outer layer is cooked) 
• Serve hot with Chutney.

Bittergaurd chips

Bitter guard is a healthy vegetable but hard to eat because of its bitterness so i made into chips to counter the bitterness. Frying the the veg reduce the bitterness considerably.Try and enjoy ...

Serving  for 2

Ingredients

Pavakai -- 3 nos( scoop out the seeds and slice theminto thin pieces)

Turmeric  --   A pinch
Besan flour -- 2tsp 
Rice flour -- 2 tsp

Chili  powder  --  1/2tsp

Salt -- 1/2 tsp

Asafoetida.

Method 

• Mix all the ingredients together with little water just enough to coat the batter
• Fry them in hot oil and serve hot

Green gram Murruku/ Payatham paruppu Murruku

Murruku is a tempting snack that satisfy your  craving for crunchy food. Using green gram gives a unique taste in murruku. Try it and taste it...

Serving for 4( 30 nos)

Ingredients

Payatham paruppu flour/ green gram flour --1 cup

Rice flour  -- 2 cup

Hing  --1/2 tsp

Redchili powder --1 tsp

Seseme seeds -- 1 tsp

Butter --1/2 tsp

Salt --1/2 tsp

Water -- 3/4 cups

Method

• Mix all the ingredients with little water and kneat  into a dough slightly thicker than the chapathi dough.
• Grease the side of the press and use the desired pattern to make murruku.
• I usually make raw murukku in a  flat spatula and then drop it into the hot oil.(we cannot withstand the level of heat coming out when murruku is dopped and makes it difficult to drop the next one)
• The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
• Take it out and drain the oil to  store it in a air tight container .

Rice murukku/ Thenthalai/ Butter murruku

Rice Murukku  is an easy and tasty snack usually done on diwali .Try and enjoy..

Serving for 4( 30 nos)

Ingredients

Riceflour --2 cups

Uradal flour  -- 1/2 cup

Hing  --1/2 tsp

Jeera --2 tsp

Butter --1/2 tsp

Salt --1/2 tsp

Water -- 3/4 cups

Method

• Mix all the ingredients with little water and kneat  into a dough like  chapathi dough.
• Grease the side of the press and use the desired pattern to make murruku.
• I usually make raw murukku in a  flat spatula and then drop it into the hot oil.(we cannot withstand the level of heat coming out when murruku is dopped and makes it difficult to drop the next one)
• The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
• Take it out and drain the oil to  store it in a air tight container .

Besan Muruku

Besam murukau is an excellent snacks for all murukku lovers. This muruku is a combo of Besan and rice flour but the taste of besan flour dominats the falvour. rice flour crips the muruku. Try it for sure..

Serving for 4( 30 nos)

Ingredients

Besan flour --2 cups

Rice flour  -- 1 cup

Hing  --1/2 tsp

Redchili powder --1 tsp

Jeera -- 1tsp

Seseme seeds -- 1 tsp

Butter --1/2 tsp

Salt --1/2 tsp

Water -- 3/4 cups

Method

• Mix all the ingredients with little water and kneat  into a dough slightly thicker than the chapathi dough.
• Grease the side of the press and use the desired pattern to make murruku.
• I usually make raw murukku in a  flat spatula and then drop it into the hot oil.(we cannot withstand the level of heat coming out when murruku is dopped and makes it difficult to drop the next one)
• The oil should be hot at first and then reduce the flame to medium heat and allow to cook for a while until oil becomes clear with no bubbles.
• Take it out and drain the oil to  store it in a air tight container .