pepper thattai recipe /mundri milagu thattai
This pepper thattai recipe is little different from ordinary thattai that we make,the difference is from the spices that are added. The spices are pepper,cumin and instead of peanuts I have tried it with cashewnuts. We can use home-made rice flour or can make from the store-bought one. The only thing is that the store-bought rice flour should be fresh. Instead of butter you can use hot oil to it and make this pepper thattai recipe.If we add more butter then when we fry in oil it will disintegrate and the result will be a failure. While making thattai for pressing shapes we can use a polythene sheet or back of a vessel or a plate.Close the dough and keep till next set is done otherwise the dough will dry up quickly.It can be an excellent evening snack with coffee or tea. It came out as a wonderful crispy crumbly thattai. It’s an excellent bakshanam that can be made for this krishnajayanthi.
pepper thattai recipe /mundri milagu thattai
INGREDIENTS:
Processed rice flour /idiyapam flour – 1 cup
Roasted urad dal flour/ulundhu maavu – 2 tbsp
Roasted bengal gram flour/pottukadala maavu – 2tbsp
Salt as required
Butter – 3/4 tbsp
Asafoetida/hing – 1/2 tsp
Needed oil for frying
To grind coarsely:
Cashewnuts/mundri – 2 tbsp
Some curry leaves
Cumin/seeragam – 1/2 tsp
Milagu/pepper – 11/2tsp
METHOD:
1.First grind “to grind” ingredients to a coarse powder and keep ready.
2.Dry roast urad dal to golden and powder keep ready and we need only 2 tbsp.
3.Take a cup of processed flour in a mixing bowl,now add pottukadala flour and urad flour directly sieve into the rice flour.
4.Add asafoetida,salt and ground pepper cashew powder to the rice flour mixture and combine evenly.
5.Add butter to it,then add water as needed make a pliable soft dough.
6.Now heat a kadai with oil.
7.Take a polythene sheet and smear with oil,make small balls of mixture,flatten it to small thick roundels and prick with a fork.
8.Fry in medium hot oil and cook thoroughly till done(till shh sound goes off).
9.As it is thick should be cooked properly by adjusting the flame.
10.Store in airtight container and enjoy.
Ingredients
- Processed rice flour /idiyapam flour - 1 cup
- Roasted urad dal flour/ulundhu maavu - 2 tbsp
- Roasted bengal gram flour/pottukadala maavu - 2tbsp
- Salt as required
- Butter - 3/4 tbsp
- Asafoetida/hing - 1/2 tsp
- Needed oil for frying
- !To grind coarsely:
- Cashewnuts/mundri - 2 tbsp
- Some curry leaves
- Cumin/seeragam - 1/2 tsp
- Milagu/pepper - 11/2tsp
Instructions
- First grind to grind ingredients to a coarse powder and keep ready.
- Dry roast urad dal to golden and powder keep ready and we need only 2 tbsp.
- Take a cup of processed flour in a mixing bowl,now add pottukadala flour and urad flour directly sieve into the rice flour.
- Add asafoetida,salt and ground pepper cashew powder to the rice flour mixture and combine evenly.
- Add butter to it,then add water as needed make a pliable soft dough.
- Now heat a kadai with oil.
- Take a polythene sheet and smear with oil,make small balls of mixture,flatten it to small thick roundels and prick with a fork.
- Fry in medium hot oil and cook thoroughly till done.
- As it is thick should be cooked properly by adjusting the flame.
- Store in airtight container and enjoy.
Notes
This thattai is made thick only so it should be cooked properly otherwise it will be raw. You can heat up the flour lightly before mixing with the ingredients. The dough should be plaible and soft not sticky. The spice powder should be ground coarsely. The dal powders are sieved to avoid spluttering when fried.
Other krishnajayanthi recipes:
how to make an easy snack-uppu seedai recipe
sweet cheedai recipe (vella seedai)
rice flakes payasam /aval payasam recipe / poha kheer
kadalai urundai recipe/verkadalai urundai/peanut jaggery balls
ellu mittai recipe /ellu urundai(sesame seed /till balls)
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