Topic started by Anuradha (@ cpe00400579931f-cm400049318494.cpe.net.cable.rogers.com) on Thu Apr 10 14:34:54 .
All times in EST +10:30 for IST.

I was windering if anyone kowns how to make thattu. It is like a very crunchy poori, made in south india. If you do can you post the recipe. Thanks

Responses:

• From: Ramadas (@ dclient80-218-23-188.hispeed.ch) on: Sat Apr 12 08:23:03 EDT 2003
  
  Do you mean "Thattai Vadai"? Thin disk like structures but very crisp.
  
  
• From: Anuradha (@ cpe00400579931f-cm400049318494.cpe.net.cable.rogers.com) on: Wed Apr 16 15:21:49 EDT 2003
  
  Yes, that's what I mean, do you have the recipe
  
  
• From: anugs (@ 218.39.19.132) on: Fri Jun 13 01:45:58 EDT 2003
  
  Soak 4 tsp of gram dal for one hour.Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 1/2 cup urud powder, 2 tsp red chilli powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice flour and mix well.Add the soaked dal and minimum water to this and make into a thick paste. Take a ball of this paste and pat it on a plastic sheet of paper . Make it thin. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.Note: The coconut used should not be tender and should be oily. If coconut is oily, lesser amount of ghee/butter will be sufficient.
  
  
• From: jill (@ ) on: Fri Apr 9 13:58:29
  
  hi anugs,
  i tried out your recipe ...superb..umm..tasty crispy thattai's..thks alot..
  
  
  
• From: aarthi (@ 206.70.243.251) on: Fri Apr 9 14:02:17 EDT 2004
  
  How do you pat the paste to make it so thin?
  Do you wet your hand?
  
  

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