Topic started by gayatri (@ pcp09050039pcs.rocsth01.mi.comcast.net) on Wed Apr 21 22:44:45 EDT 2004.
All times in EST +10:30 for IST.

IF someone knows how to make the spicy thattai and the ulundhu thattai (thattadai) pls. share the recipe.

Responses:

• From: jaya mami (@ dialpool-210-214-183-224.maa.sify.net) on: Sun Apr 25 05:49:50 EDT 2004
  
  hello gayatri,
  here is ur recipe for thattai.
  ingredients
  rice floor - slightly heated rice floor -3 cups
  urad dhal powder 1/4 cup
  butter 25 gms
  channa dhal soaked 2 tbsp
  curry leaves 1 tbsp
  chilli powder 3 tea spoon
  asafetida 1/2 tea spoon
  salt to taste
  oil (refined ) to fry
  
  method
  
  mix together all the ingredients except oil.
  add little by little water to the mixture. make it a thick dough.take polythene cover and grease it.take small balls of the dough and make thattais on the polythene cover.poke it with fork
  twice or thrice.get it fried till it is golden colour. it must be crispy.
  do not forget to think about me when u taste the thattai
  -love,jaya mami
  
  
• From: BS (@ c-24-9-35-90.client.comcast.net) on: Tue May 4 18:54:52 EDT 2004
  
  Here is the receipe.I use the ready made flours available here in the US.
  Rice flour- 4cups
  Uluntham podi(urid dhal powder)-1/2 cup
  Pottukkadalai podi-1/2 cup
  Grind the pottukkadalai in the mixie.
  Ghee-4 table spoons(if you add butter, the oil will froth)
  Green chillies 5
  Curry leaves- 2 to 3 sprigs
  chillipowder 1 to 2 tea spoons
  Hing- 1/2 teaspoon Salt 2 teaspoons or to taste
  
  Grind the green chillies and curry leaves .Mix all the ingredients.Add two tea spoons of raw Pottukkadalai.Add one tea spoon white sesame seeds.Then add water.Make into a dough.
  Spray non stick cooking-spray on polythene sheets.(Use zip-loc covers). Take small balls of dough. Make thattai. If you have a cookie cutter, then use it. All thattai will look uniform.Dont forget to poke it with a fork. Otherwise, it will puff and be like Poori.Deep fry in oil. Drain extra oil by using paper towel.
  Even when storing, spread a paper towel at the bottom odf the container.
  Enjoy.
  BS
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun May 9 09:28:51 EDT 2004
  
  Hello BS,
  
  Tried ur thattai and it came out crispy except that, in a couple of thattais, it was little soft in the centre(looks like it had to be in the oil for some more time!), otherwise, it was great.
  
  So far, I tried so many methods, but urs works out fine for me. Compared to the other savory like ribbon pakoda or thenkuzhal, thattai is taking a very long time, because if u take the thenkuzhal a little earlier, it wont be soft; whereas in thattai, u have to be so accurate(till all the bubbles completely disappears, not even a single) to get the full crispiness.
  
  Did u face the same problem while making thattais or is it only for me? Can u explain me?
  
  Thanks once again.
  
  
• From: BS (@ c-24-9-35-90.client.comcast.net) on: Wed May 12 19:23:07 EDT 2004
  
  Hi R,
  I am glad the thattais came out well. I have a great passion for cooking. I try different receipes, adjust the measurements and do a lot of snacks.I have my own receipe for making any karam out of flours available in USA including Kaimurukku.The above receipe is my own receipe.
  About your problem-
  If the thickness is not uniform, then the thicker prtions do not get cooked properly.Dont put too many thattais and crowd the oil.Keep the vanali, in the larger burner and use a little bit more than medium heat.Always wait for a few seconds after removing one batch and before putting the next batch.Even if there is not enough heat, the thattais tend to become soft.Good luck!
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu May 13 09:58:47 EDT 2004
  
  Thanks for clearing. Since I dont have cookie cutter, I always use ziploc cover. Will spray on 2 ziploc covers and put the dough in between them , with a small kinnam press on the top. This is how use to do so that I will get a uniform shape too.
  
  As u said, I also put more thattais with lesser amt. of oil, then only, that problem had started.
  
  Anyways, thanks for sharing a good & easy recipe for thattai.
  
  Bye
  
  
• From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue May 18 14:42:40 EDT 2004
  
  Hello BS,
  
  yesterday tried your thatai and came out good. Thanks for your recipe!
  
  I have a query, the thatai was crisp and taste was really good, but some thatai was little bit hard. can u tell me where i went wrong? I followed ur tips to R while frying, but i don't know why!
  
  And also can u post your recipe for kaimurukku too?
  
  Thanks again!
  
  
• From: lakmi (@ proxyftp.tyrc.edu.tw) on: Wed May 19 09:35:27 EDT 2004
  
  Can you plz tell me what is thatai . If I can know I would like to make it.
  
  

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