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 BAKED CRISPY THATTAI

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Meera

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Join date : 2012-02-16

PostSubject: 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.



  • Cool & keep in an airtight box.

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