Ingredients
1 cup Rice flour
1 tsp Blackgram dal powder
3 tbsp Dry coconut powder
1 tsp White til
3 tbsp Butter
2 tsp Fried dal
¼ tsp Asafoetida
Salt to taste
Oil to fry
Water
For preparing blackgram dal powder, roast the dal till light brown and let it cool. Grind it to a fine powder.
Mix the flours, salt, coconut powder, white til, fried dal, salt, asafoetida and butter well. Add water to make a dough that is neither very soft nor too hard.
On a clean plastic sheet, add a drop of oil and spread it well. Make small balls of the dough and flatten each of them on the plastic sheet to make a small poori. Don’t make very thin pooris.
Heat the oil in the fry pan and deep fry these thattis till golden brown. Remove excess oil using tissue paper.
1 cup Rice flour
1 tsp Blackgram dal powder
3 tbsp Dry coconut powder
1 tsp White til
3 tbsp Butter
2 tsp Fried dal
¼ tsp Asafoetida
Salt to taste
Oil to fry
Water
For preparing blackgram dal powder, roast the dal till light brown and let it cool. Grind it to a fine powder.
Mix the flours, salt, coconut powder, white til, fried dal, salt, asafoetida and butter well. Add water to make a dough that is neither very soft nor too hard.
On a clean plastic sheet, add a drop of oil and spread it well. Make small balls of the dough and flatten each of them on the plastic sheet to make a small poori. Don’t make very thin pooris.
Heat the oil in the fry pan and deep fry these thattis till golden brown. Remove excess oil using tissue paper.
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