Subject: BAKED CRISPY THATTAI Sun Oct 19, 2014 11:16 pm
BAKED CRISPY THATTAI
Roast urad dhal ( Black gram / Ulutham paruppu ) till pale brown , cool & powder fine in a mixi. Sieve & use the fine flour. Rice flour - 4 cups Urad flour - 1/4 cup Butter - 3 tbsp Pottukadalai ( split roast gram dhal ) - 2 tbsp Red chilli powder -- 2 tsp
salt as per taste
hing powder a pinch, finely chopped curry leaves
Sieve the fine rice flour & very lightly roast it on a dry kadai for a few mts.
Now add water little by little to form a soft dough. Be careful in adding water. Take a plastic cover grease it with oil.
Take a lemon sized ball and flatten it by keeping it in-between plastic sheets. You can use flat base vessels like ' Dawara' to press the thattai.
The more thinner the more crispier your thattais will be.Prick each with a fork in a few places-to prevent thattai puffing up.
Pre-heat oven to 180 deg
Brush little oil on both sides of the thattai...
place the thattais in non-stick baking tray.
Bake it for 20 mts , until it is done.... flip thattais every 5 mts, to cook uniformly.
Baking time differs according to the thickness of thattai.