THATTAI (CRISPY RICE THINS) (PLAIN)

THATTAI

INGREDIENTS:

Idly rice  3  cups

Roasted  gram  1  cup

Butter  100  grams  (In room temperature)

Salt

Sesame seeds  1/3 cup

Oil for frying.

PREPARATION METHOD:

Soak rice in water for three hours.

Grind it smoothly with little water and salt.

Dry grind roasted gram and sieve it.

Add the batter to a broad bowl and add the roasted gram powder.

Add the butter and the sesame seeds and mix the batter evenly.

Apply oil on both hands.

Make small balls and flatten it on a clean, dry cotton cloth.

If two batches of thattai  are ready for frying, heat oil in a broad pan.

Heat it in medium flame and when the oil is ready, fry one batch in high flame.

When the sizzling sound reduces turn all the thattais and fry for few minutes.

Reduce the flame to medium and when the sizzling sound vanishes remove the thattais.

Drain it well and add it to a bowl, with tissue papper.

When the next batch is done, add the first batch to a container.

Complete the batter in the same way.

Enjoy with any chutney or pickle.

PS: If the batter is watery put it in cotton cloth for sometime.

So that the excess water will be absorbed by the cloth.

Then mix the gram flour and butter to the batter.

Thattai should be a little thick. (Not thin)

Thattai should be stored in an air tight container, when it comes to the room temperature.