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.
- 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
- 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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