milagu thattai
milagu thattai recipe- crsoy and crunchy pepper flavored thattai
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rice flour
- 3 tablespoons pottukadalai flour
- 4 teaspoon butter (cold)
- 2 tablespoons peanuts
- 2 teaspoons white sesame seeds
- 1/4 teaspoon black peppercorns
- salt (to taste)
- Oil (for deep frying)
Instructions
- 1
Dry roast sesame seeds and peanuts.
- 2
Grind to a coarse powder (just pulse once or twice) along with black peppercorns.
- 3
Heat oil for deep frying.
- 4
In a mixing bowl, take rice flour, pottukadalai flour, ground pepper-sesame,salt, asafoetida, cold butter. Add 2 tablespoons hot oil. Mix well
- 5
Add water little by little and make a soft yet firm dough. If the dough is very soft, thattai will turn soggy. If the dough is very stiff,thattai will break while pressing.
- 6
Divide the dough into equal sized balls. I used a tablespoon as measurement.
- 7
Take one ball and press into thin thattai. Press with fork here and there. Press about 15 portions at a time and spread on clean cloth or greased plate. Fan dry for 3-5 minutes.
- 8
By now oil will be hot. Slide 2-3 thattai based on the size of your pan.
- 9
Deep fry until golden brown from both the sides until the bubbling sound of the oil ceases.
- 10
Repeat the same with whole batch of dough. Allow to col completely and save milagu thattai airtight until serving.