• 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

Thattai

3 cups (1 cup = 200 ml approx) – raw rice flour
50 g – butter
2 tsp – salt
3 tsp – sesame seeds
1/2 cup – coconut
10 g – coconut oil
a handful of bengal gram dal
2 tsp – asafoedita
water to prepare dough
oil for deep frying
Directions
Soak rice in water for 30 minutes and dry it in a cloth for further 30 minutes.
While still damp grind in the mill to a fine powder.
Sieve the flour and fry it in a kadai to remove the excess dampness in the flour if any.
Sieve the flour again.
To this flour add butter, salt, coconut, sesame seeds, gram dal, asafoedita and mix well.
Add water and make soft dough out of it.
Apply some coconut oil in the palm of our hand and take a lemon sized ball of the dough and pat it to make a small circle
Deep fry in hot oil.
Remove after the oil has stopped bubbling.