THATTAI

Its festival time.....krishna jayanthi, ganesh chadhurthi, deepavali.... and all this means lots of snacks :) .Those they may not be that healthy food but they are tasty.I feel having them once in a while is not that bad right?

Thatai is usually done for krishna jayanthi/gokulastami and deepavali.my mom used to make about 9 varieties of snacks for krishna jayanthi.Thatai and seedai were her specialities. But unfortunately i didn't try to learn those from her,as i felt that was a tough job. i just knew how she made it but not much about ingredients.But later when she was no more i had to do for the festivals and it wasn't that good .Later Murugan anna ,our family friend ,he came and told me the measurements and techniques to make crispy tasty thatai.And i am sharing it with u here.
INGREDIENTS:

Rice flour-4 cup

Urad flour-1/2 cup

Pottukadalai (roasted bengal gram)-1/2 cup

Butter-2 tbs

Til-1 tsp

Channa Dal(soaked)-1/2 cup

Asefotida-1/4 tsp

Chilli powder(opt)-to taste

Salt-to taste

Oil-for frying

METHOD

1)Mix rice flour,urad flour roasted Bengal gram flour, salt,asefotida,til, soaked Channa Dal and chilli powder(optional).

2)Add butter and mix well with the flour and add water little by little till we get chapati dough consistency.

3)Make small balls and flatten them(either using chapati press or using chapati roller).

4)Heat oil and deep fry the thatai till golden brown.

TIPS: press the thatai balls using chapati press and cut them using circle mould. i use coffee filter for cutting.