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Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

January 10, 2019

Vazhaipoo Cutlet Recipe – Banana Flower Cutlet Recipe – Vazhaipoo Recipes

vazhaipoo cutlet recipe
Vazhaipoo cutlet is an interesting deep fried snack prepared using vazhaipoo (banana flower in English) and cooked potato as the base ingredients. Recently I got a big banana flower from Salem. As usual I prepared Vazhaipoo usili and vazhaipoo dosa. Still I had a cup of leftover banana flower. So I tried this Vazhaipoo cutlet recipe for the first time. It came out so well with a soft interior and crispy exterior. No one could find out this cutlet is prepared with vazhaipoo. Even kids would love it. In this recipe, I have ground the cooked banana flower to a paste and added it with mashed, boiled potato. So the taste of vazhaipoo won’t be dominant. Anyone would love to eat it.  Raksha relished it with tomato ketchup. Friends, do try this vazhaipoo cutlet recipe for a change and enjoy. Ok, here you see banana flower cutlet recipe with step by step pictures.

If you are interested see my post on how to clean banana flower.

Check out my vegetable cutlet recipe, Paneer cutlet recipe, Mc Donald's style veg burger

Also check out my other vazhaipoo recipes below

Vazhaipoo kuzhambu

Vazhaipoo usili

Vazhaipoo poriyal

Vazhaipoo kootu

Vazhaipoo vadai

Vazhaipoo dosa

Vazhaipoo kola urundai

vazhaipoo cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet


Vazhaipoo cutlet recipe / Banana flower cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet recipe - An interesting, healthy snack recipe.



Cuisine: South Indian
Category: Snacks
Serves: 8
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Vazhaipoo / Banana flower - 1.5 cups
  • Boiled potato - 2 (Big)
  • Big onion - 1 (finely chopped)
  • Crushed Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Red chilli powder - 1/2 to 1 tsp (adjust based on taste)
  • Garam masala powder - 1/2 tsp
  • Maida / all purpose flour OR rice flour - 2 tbsp (for binding)
  • Coriander leaves - finely chopped (to garnish)
  • Salt & water - as needed

  • Corn flour - 2 tbsp
  • Water - to make paste.
  • Bread crumbs - to coat the cutlet
  • Cooking oil – to shallow fry cutlets
HOW TO MAKE VAZHAIPOO CUTLET
  1. Wash and clean vazhaipoo. Cook in required water till soft.
  2. Drain the water and grind to smooth paste adding little water.
  3. Cook and peel the skin of potato. Mash it well.
  4. Heat oil in a kadai. Add crushed fennel seeds, chopped big onion and saute well.
  5. Add ginger garlic paste and saute till raw smell goes off. Then add ground vazhaipoo paste.
  6. Saute till water content is removed. Then add mashed potato, red chilli powder, salt and garam masala powder.
  7. Mix well and cook till it becomes a whole mass.
  8. If the mixture is too wet and watery, add maida for binding. Garnish with coriander leaves.
  9. Remove and let it cool. Make a thick paste of corn flour for dipping the cutlet.
  10. Make round or heart shaped cutlet. Dip the cutlet in corn flour paste.
  11. Coat in bread crumbs. Shallow fry both the sides in a kadai. Drain in a tissue paper.
  12. Serve with tomato ketchup.
METHOD - STEP BY STEP PICTURES
  • Pressure cook potato in required water. Peel the skin, mash well and set aside. Wash and clean the vazhaipoo florets by removing the black stamen (kalan). Chop roughly and cook in required water till soft. Drain the water and set aside. To make homemade bread crumbs, just grind the corners (brown part) of bread to a fine powder. Keep in a plate.
  • vazhaipoo cutlet recipe  vazhaipoo cutlet recipe

    • Grind the cooked vazhaipoo to a smooth paste adding little water (For variations, you can skip cooking and grind it raw). Heat oil in a kadai. Add crushed fennel seeds. Add finely chopped onion and saute till transparent.
    • vazhaipoo cutlet recipe
    • Add ginger garlic paste and saute till raw smell disappears. Add the ground vazhaipoo paste. Saute till its water content is absorbed.
      • vazhaipoo cutlet recipe
    • Add turmeric powder, red chilli powder, garam masala powder, salt and mashed potato. Mix well in low flame. Keep mixing till everything comes together like a dough. If there is wetness in the mixture, add some maida or rice flour to make a dough. Lastly add coriander leaves, mix well. Switch off the flame and let it cool down.
      • vazhaipoo cutlet recipe
      vazhaipoo cutlet recipe
    • In the mean time take corn flour in a bowl. Add some water and make a thick paste. Take bread crumbs in a plate.
    • vazhaipoo cutlet recipe
    • Now take the cooled cutlet mixture. Make round or heart shapes as you like. Dip one cutlet in corn flour paste. Immediately coat in bread crumbs. Arrange in a plate. Follow the same for remaining cutlets too.

    • Heat oil in a kadai to shallow fry the cutlets. Arrange 4 to 5 cutlets per batch. Cook in low flame till golden brown on one side. Flip the cutlet and cook the other side too. Remove in a tissue paper to drain the excess oil. Serve warm with tomato ketchup.Enjoy ! vazhaipoo cutlet recipe

    Note

    • Adjust the quantity of chilli powder as per the taste.
    • For variations, you can also add mashed vegetables along with potato.
    • Addition of maida or rice flour helps for binding cutlet dough.
    • You can dip in corn flour paste and bread crumbs twice to make super crispy exterior.
    • If you are conscious about oil, you can just cook the cutlet in a dosa pan with little oil.

    Try this interesting, healthy vazhaipoo cutlet recipe and enjoy !
    Banana flower cutlet
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    November 3, 2018

    Pottukadalai Murukku Recipe – Easy Murukku With Roasted Gram Flour

     Pottukadalai murukku / roasted gram flour murukku recipe is a simple, easy and instant murukku recipe that is usually prepared for Diwali and Krishna jayanthi /Gokulashtami. It comes out super crispy, crunchy with soft and melt in mouth texture. It can be prepared easily and quickly with store bought rice flour / Idiyappam flour (arisi maavu), roasted gram flour (pottukadalai maavu) and butter/ hot oil. As murukku with roasted gram flour is less flavorful when compared with urad dal ones, we can add ajwain/ Omam, red chilli powder, hing for enhanced flavors and taste. I learnt this simple murukku recipe from my neighbor Divya.  Recently I shared a picture of this murukku along with sweet boondi and mysore pak in my Instagram page too. We all loved it especially the smell of ajwain in this murukku. Usually I add cumin seeds /jeeragam or sesame seeds / ellu. I never knew ajwain can be added too. So when my neighbor shared her mom’s recipe, I tried it instantly. It was so good, soft and melted in mouth.  Raksha liked this murukku more than my Chettinad thenkuzhal as it was prepared without butter and slightly hard to bite. For variations you can skip red chilli powder to make white colored murukku. Remember pottukadalai murukku absorbs some oil when compared with urad dal murukku. Ok, lets see how to make super easy and quick pottukadalai murukku recipe with step by step pictures.

    Check out my 15 murukku varieties too !

    Pottukadalai murukku recipe - Roasted gram dal murukku


    Pottukadalai murukku recipe - Roasted gram dal murukku

    Simple and easy pottukadalai murukku recipe with step by step pictures.



    Cuisine: South Indian
    Category: Snacks
    Serves: 12 nos.
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Store bought rice flour / arisi maavu - 1 cup
    • Roasted gram flour / Pottukadalai maavu - 1/4 cup
    • Melted butter - 1 tbsp (levelled)
    • Ajwain / Omam - 1/2 tsp
    • Black sesame seeds - 1/2 tsp
    • Salt & water - as needed
    • Cooking oil - to deep fry murukku
    HOW TO MAKE MURUKKU
    1. Grind 1/4 cup pottukadalai and measure 1/4 cup powder from it.
    2. In a bowl, sieve rice flour, roasted gram flour.
    3. Add salt, red chilli powder, ajwain, sesame seeds and melted butter.
    4. Mix well to spread butter in the flour. Add required water and make a slightly sticky dough.
    5. Fill murukku press with dough and squeeze in hot oil. Deep fry both sides till bubbles cease.
    6. Remove and drain in a paper towel. Store in a box after cooling down.
    7. Stays good for 10 days.
    METHOD - STEP BY STEP PICTURES
    • Take 1/4 cup of pottukadalai / roasted gram flour and grind to fine powder. You will get around 1/3 cup of powder after grinding. So measure 1/4 cup of powder from it and set aside.

    • In a wide plate bowl, sieve store bought rice flour, 1/4 cup pottukadalai powder. Add salt, red chilli powder, sesame seeds, ajwain and melted butter. Mix well to spread the butter in the flour.

    • Sprinkle required water and make a smooth, slightly sticky dough. If the dough is dry, murukku gets cut while pressing. So make the dough slightly sticky so that making shapes would be easy.

    • Fill the murukku mould with the dough. Cover the remaining dough with a wet cloth to avoid drying. Take 3 holed or single holed mould. I used murukku mould with 5 holes.

    • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, heat of the oil is perfect. Now squeeze the murukku in circular motion in the oil directly OR press murukku in a greased ladle or butter paper ( I used oil wrapper). Drop in the hot oil. Do not disturb for a minute. Cook in medium flame.

    • Flip and cook both the sides till bubbles cease. No problem if there are one or two bubbles. Remove and drain in a tissue paper. Store the murukku after it cools down. Keep in an air tight box and enjoy. It stays good for 10 days. 

    • Enjoy !

    Note

    • For variations, you can use 1.5 tbsp of hot oil instead of butter.
    • Do not increase the quantity of butter. Murukku may disperse in oil.
    • If dough breaks while pressing murukku, add little water to the dough and make it slightly sticky. It will help.
    Try this easy, yummy, crunchy pottukadalai murukku for Diwali and enjoy !


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    October 29, 2018

    Chettinad Thenkuzhal Murukku Recipe - White Thenkuzhal Murukku

    Chettinad thenkuzhal recipe
    Chettinad style thenkuzhal murukku recipe was in my try list for years. Recently I had a 2 days trip to Karaikudi, Pillayarpatti and Kundrathur. I visited Karaikudi just to enjoy Chettinad special food. We stayed in Chidambara vilas, heritage resort and had a good time exploring places in Karaikudi. I had Chettinad special vegetarian lunch at The Bangala and enjoyed their food thoroughly. I went to the most popular Soundaram aachi snack shop and bought all the snack items worth Rs.1500. Among the snacks I tasted, I loved this Chettinad thenkuzhal and seepu seedai. I couldn’t meet Soundaram aachi but I got the recipe and details from the workers. I came to know Chettinad people use IR20  C. R Pachai arisi (Cut vellai pacharisi) for making this thenkuzhal/murukku. They add ghee and roasted urad dal powder to the processed rice flour and make this thenkuzhal. They use a 3 holed murukku mould for shaping it. I enquired them and bought the same from shops in Koppudai Nayaki amman temple street( Bazaar street) in Karaikudi. Here is collage of pictures of  IR20 raw rice, thenkuzhal murukku press, Soundaram snacks shop and their products. But I did not try Soundaram aachi's recipe instead I followed the authentic Chettinad thenkuzhal murukku recipe without butter or ghee and tried it.







    I referred Solai aachi's thenkuzhal murukku maavu post for the ratio of raw rice and urad dal. Murukku came out super white in color even without using Vanaspati, butter or ghee. Generally Chettinad people make murukku maavu by grinding raw rice and roasted urad dal. They just wash the rice, dry under the shade for a day. Dry roast the urad dal till hot and grind both rice and dal in a flour mill. They store this murukku maavu and make thenkuzhal whenever needed. As we are not using butter or ghee, this murukku would be crunchy and slightly hard to bite. It doesn’t have a melt in mouth texture. You should have a strong teeth to munch this murukku😀. Its taste will remind the olden days thenkuzhal recipe which our granny's used to make without butter. To make soft murukku, you can add melted butter or ghee but the color of this murukku may change. Finally its your choice of making this murukku with or without butter. Similarly you can try the same recipe with store bought idiyappam flour but results may vary slightly.  Friends, do try this easy, yummy Chettinad thenkuzhal recipe for this Diwali and enjoy ! Lets see how to make Chettinad murukku recipe with step by step pictures.

    Here is a collage of our stay at Chidambara vilas, heritage resort along with its Chettinad special breakfast.
    Chidambara vilas, Karaikudi

    Chettinad thenkuzhal murukku recipe

    Chettinad Thenkuzhal Recipe


    Chettinad Thenkuzhal Recipe

    Chettinad Thenkuzhal Recipe - White murukku recipe without butter or ghee.



    Cuisine: Chettinad
    Category: Snacks
    Serves: 15 nos.
    Prep time: 180 Minutes
    Cook time: 5 Minutes
    Total time: 185 Minutes

    1 cup - 250ml
    • Raw rice / Pacharisi ( IR20 ) – 1 cup ( Maavu arisi)
    • White urad dal – 1/4 cup + 1 tbsp
    • Salt – as needed
    • Ghee – 1 tbsp (Optional, I dint use)
    • Water – to knead the dough
    HOW TO MAKE CHETTINAD THENKUZHAL
    1. To make Chettinad thenkuzhal murukku maavu, wash and soak raw rice in water for one hour.
    2. Drain the water completely. Spread in a white cloth. Dry under the shade for one day or two.
    3. After the rice is completely dry, grind to a fine powder. Sieve and set aside.
    4. Dry roast white, round urad dal without changing its color till hot. Powder and sieve it.
    5. Add to rice flour, salt, asafetida, melted ghee(If using) and mix well. Add the required water.
    6. Make smooth dough. Heat oil to deep fry. Press and shape the murukku. Drop in oil.
    7. Deep fry both sides till bubbles cease. Remove from oil, drain and store in a box.
    8. Chettinad thenkuzhal is ready. It stays good for a month.
    CHETTINAD THENKUZHAL RECIPE - STEP BY STEP PICTURES
    • Lets prepare Chettinad thenkuzhal murukku maavu as a first step. For this, wash the maavu pacharisi (IR20 raw rice) and soak in enough water for one to 2 hours. Drain the water and spread the soaked rice in a cotton cloth under shade for one day based on the weather.  Do not dry under the sun. Rice should become completely dry. Alternately you can just roast the rice till puffy and grind the rice.
    • Chettinad thenkuzhal murukku
    • After the rice is dry, grind in a mixie to a fine powder. Sieve in a wide plate and grind the coarse ones again till smooth. Repeat until all the rice is ground finely.
    • Chettinad thenkuzhal murukku  Chettinad thenkuzhal murukku
    • Dry roast white, round urad dal until hot. Roast it patiently without changing the color. Murukku doesn’t come out white if you roast the dal till golden brown in color. Keep mixing and tossing the dal. When the dal becomes hot, remove from the flame and let it cool down.
    • Chettinad thenkuzhal murukku
    • Grind to a smooth powder. Sieve and add to rice flour. Add salt, hing and melted ghee(if adding). Mix well. Then add required water and make a smooth dough. No problem if the dough is slightly sticky.

    • Fill the murukku press with the dough ( I sealed 2 holes with a cello tape inside and outside). Heat oil to deep fry. Drop a pinch of dough and check the oil temperature. Keep the flame low to medium and squeeze the murukku over the oil directly OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop in hot oil. You can put 3 to 4 murukku per batch. Cook both sides by flipping it. Cook till bubbles cease completely.
    • Chettinad thenkuzhal murukku
    • Murukku remains white in color if you fry in medium flame by tossing whenever needed. If you have used ghee in the dough, color may change slightly. Remove the murukku from the oil. Drain in a paper towel. Repeat the same in batches. Chettinad thenkuzhal is ready. Cool down the murukku and store in a box. It stays good for a month.
    • Chettinad thenkuzhal murukku
      Enjoy !

    Note

    • You can wash the rice, dry under shade and grind in a mill else dry roast the rice till puffy and then grind it. Both works well.
    • Ratio of rice and urad dal is 2.5 :1. Some recipes use 3:1 too.
    • Addition of ghee or butter helps to give soft texture to the murukku but color may not be pure white.
    • If you feel the oil has become too hot, you can switch off the flame and cool down the oil. Then make the next batch.

    Chettinad thenkuzhal murukku is ready to enjoy ! Try this for Diwali and share your feedback with me.

    Chettinad thenkuzhal murukku


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    October 26, 2018

    Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

    shakkarpara recipe with wheat flour
    Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water. But today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali 2018 was a big hit with my family. There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

    Check out my sweet maida biscuits and spicy diamond cuts too.
    Shankarpali with wheat flour

    Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali


    Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

    Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali



    Cuisine: North Indian
    Category: Sweet
    Serves: -
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    1 cup = 250 ml
    • Wheat flour / Atta - 1 cup
    • Semolina / Sooji / Rava - 1 tbsp ( fine or coarse)
    • Melted ghee - 2 tbsp
    • Sugar - 1/4 cup
    • Water - 1/4 cup (adjust upto 1/3 cup)
    • Cardamom powder - 1/2 tsp
    • Cooking oil - to deep fry

    HOW TO MAKE SHAKKARPARA

    1. To make Shakkarpara, heat sugar and water in a kadai.
    2. After the sugar is melted, switch off the flame.
    3. Add ghee, cardamom powder and set aside to cool.
    4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
    5. Roll to a thick chapathi and cut into squares.
    6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
    7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
    8. Store in a box and enjoy for a week.

    SHAKKARPARA WITH WHEAT FLOUR - STEP BY STEP PICTURES

    • In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well.
    • Shakkarpara with wheat flour
    • Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well.
    • Shakkarpara with wheat flour
    • Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter.

    • Finish the entire dough by making shapes. Collect them in a bowl.
    • Shakkarpara with wheat flour
    • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color.
    • Shakkarpara with wheat flour
    • Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely.
    • Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !

    Note

    • You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough.
    • Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft.
    • Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

    Try this yummy shakkarpara with wheat flour, you will love it !
    wheat flour shakkarpara


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    August 31, 2018

    Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai Recipe

    Thattai recipe

    Thattai @ thattu vadai @ thattai murukku @ elladai @ nippattu  @ chekkalu ( ppaahh, so many names 😃) is one of my most favorite South Indian snacks recipe. Usually thattai is prepared with rice flour, urad dal flour, butter or oil. But nowadays in many snack shops, thattu vadai is prepared using maida/ all purpose flour, pottukadalai maavu (fried gram dal flour), vanaspathi and cooking soda to make it white, crispy and melt in mouth. But I followed a traditional Tamil style thattai recipe from one of my old cookbooks. It comes out golden brown in color and tastes crispy, slightly hard just like the way it should be. Traditionally thattu vadai is prepared using homemade processed rice flour but today I have shared the same recipe using store bought idiyappam flour to ease the job. In my family, we don’t have the practice of making thattai for Krishna jayanthi. But many people make elladai / thattai for this festival. So I thought of sharing this easy, crispy thattu vadai recipe with you all as my Gokulashtami special recipe. Lets see how to make Tamilnadu style thattai recipe with step by step pictures.  

    Check out my other Gokulashtami recipes in THIS LINK.

    thattai murukku

    Thattai recipe / Thattu vadai Recipe


    Thattai recipe / Thattu vadai Recipe

    How to make thattai / thattu vadai with store bought rice flour, urad dal flour and butter



    Cuisine: South Indian
    Category: Snacks
    Serves: 25 nos
    Prep time: 10 Minutes
    Cook time: 5 Minutes
    Total time: 15 Minutes



    INGREDIENTS

    1 cup = 250ml
    • Idiyappam flour - 1 cup
    • Roasted urad dal flour - 3 tsp / 1 tbsp
    • Melted butter - 1 tbsp
    • Soaked chana dal or fried gram dal/ pottukadalai - 1 tbsp
    • Red chilli powder - 1 tsp
    • Asafetida / Hing - 1/4 tsp
    • Black sesame seeds - 1 tsp
    • Chopped curry leaves - 2 tsp
    • Salt & water - as needed
    • Cooking oil -  to deep fry

    HOW TO MAKE THATTAI

    1. In a wide bowl, mix all the ingredients, butter.
    2. Mix well. Add water gradually and make a smooth dough.
    3. Take a big gooseberry sized ball. Pat in a greased zip lock cover.
    4. Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
    5. Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
    6. Store in a box after it cools down. Stays crispy for one to 2 weeks.

    THATTAI MURUKKU RECIPE - STEP BY STEP PICTURES

    • Wash and soak 1 tbsp chana dal in required water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked & drained chana dal or fried gram dal.

    • Add melted butter and mix well. Make sure butter is mixed well with the flour.

    • Add water gradually and make a smooth, non- sticky dough.  Make big gooseberry sized balls and keep it covered with a wet cloth till use.
    • thattai recipe  thattai recipe

      • Take 2 zip lock covers or any thick sheets. Grease with oil and place a dough ball over one sheet. Cover with another sheet. Take a small bowl and press the dough to make a flat and thin circle. To make crispy thattai, pat it thin. You can cut the thattai into perfect round shapes with the bowl if you like.
      • thattai recipe
      • Shape all the balls into thin circles.  Carefully remove the thattai. If the thattai breaks while patting or removing it, dough is dry. So sprinkle little water to the dough and then make shapes. Remove the thattai from Zip lock cover and arrange them in a cotton cloth to absorb extra moisture. Let it rest for 10 minutes.
      • thattai recipe
      • Heat oil to deep fry. Drop a pinch of dough into hot oil. If it rises to the top immediately, oil temperature is right. Now keep the flame medium and drop the thattai. Cook both the sides till bubbles cease and becomes golden brown. Drain in a tissue and store in an air tight box after it cools down.Stays good for 2 weeks !thattai recipe

      Note

      • Prick the thattai with a fork without fail. It prevents the thattai from puffing up.
      • Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown without cooking properly.
      • Cook slowly in medium flame. Remove the thattai only after the bubbles cease completely else it will become chewy.
      • Pat it thin and even else it won’t cook perfect.
      • To make crispy thattu vadai, pat it thin.


      Try this crunchy thattai murukku and enjoy !
      thattu vadai
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