Guest Recipe: Moong Dhal Thattai (Rice Crackers)

This recipe was contributed by Kavitha from the United Kingdom. Thattai (in Tamil) or Nippattu (in Kannada) is a savoury cracker found in South India. Though not regularly prepared in households they make for a yummy accompaniment for rice-based dishes of South India. Kavitha makes this recipe look so easy even I think I can make it Try this as as one of your evening specials and let us know how it goes.

Recipe follows below:

Ingredients:

2 tablespoon – split yellow moong dal(soaked in water for 1/2 hour)
2 teaspoon – green chilli paste
1 cup – rice flour
1 teaspoon – ginger-garlic paste(optional)
2 sprigs – curry leaves(roughly chopped)
2 teaspoon - butter
1 teaspoon - cumin seeds salt to taste
1 cup – warm water

Method:

In a pan bring a cup of water to boil.
Turn off heat, add rice flour, salt, cumin, chilli paste, ginger-garlic paste, butter, curry leaves, soaked and drained moong dal and knead into soft dough.
Cover wit lid and set aside for 10 minutes.
In a pan heat oil for deep frying.
Take a small lemon sized ball of the dough, place it on an oiled plastic sheet and using your fingers flatten the dough into a 2 inch circle.(It can be done using a 2” round cookie cutter to get an uniform shape Thattai)
Gently take the flattened piece and deep fry in oil.
On medium heat deep fry till golden colour. Moong Dal Thattai are ready to eat

You can check out Kavitha’s blog at http://kavisaromaticworld.blogspot.com

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