• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Crispy Thattai

3 cups – raw rice flour (1 cup = 200 ml approximately)
40g – butter
3 tsp – salt
3 tsp – sesame seeds
1/2 cup – coconut
10g – coconut oil
Bengal gram dal, a handful
3/4 tsp – asafoedita
Water, to prepare dough
Oil for deep frying
Directions
Soak rice in water for half an hour and dry it in a cloth for half an hour.
While still damp grind in the mill to a fine powder.
Sieve the flour and fry it in kadai to remove the excess dampness in the flour if any.
Sieve the flour again.
Add butter, salt, coconut, sesame seed, gram dal, asafoedita to the flour and mix well.
Add water to make soft dough.
Apply some coconut oil in the palm of our hand and take a lemon-sized ball of the dough and pat it like a small circle
Transfer it into the hot oil.
Remove when cooked.