KHI Quarterly V2 Q3

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Thattai / Crispy Rice Savory

I wanted to make Thattai's during Diwali. But I just did not have the time to make it. I just could not stop thinking of Thattai's for the past few days and finally decided to make them. They are perfect for eating as a snack with tea, or with Rice or just like that when you get bored!!
How I made them?????

Ingredients:

Rice Flour - 1 Cup
Urad Flour - 3 Tbsp
Sesame seeds - 1 Tbsp
Chana Dal - 2 Tbsp
Asafoetida - 1/2 Tsp
Crisco or Dalda - 1 Tbsp
Ghee - Clarified Butter - 1 Tbsp
Curry leaves - A Few
Salt - According to taste
Water - A few tablespoons
Oil - For Frying

Method:

• Soak the Chana dal in water for about 2 hours and drain the water and keep aside.
• Take a bowl and add the rice flour, urad flour, sesame seeds, soaked chana dal, asafoetida, crisco/dalda, ghee and the curry leaves.

• Mix all the ingredients well without adding water.

• After mixing the ingredients well, we have to be able to hold the dough together between our fingers and our palm.

• Add water slowly using a spoon and make a very stiff dough.

• The dough should be like as shown below.

• Take an aluminum foil or a zip-lock cover for making the Thattai's.
• Take a little bit of ghee for greasing the hands so that flattening the Thattai's will be easy.

• Make small balls out of the dough and place it on the foil and flatten it out.

• Do not make it very thin otherwise they will break while removing.

• Make enough Thattai's and keep so that it gets easier and it saves you a lot of time.

• Prick the Thattai's with a fork so that they don't puff up while frying.

• In a pan heat oil and once the oil is hot enough, drop in a few Thattai's and allow them to fry for some time.

• Once they fry on one side, turn them so that they fry equally on the other side.

• Once they turn golden brown,you can remove them from oil.

• Drain out the excess oil and place them on a paper towel.

• Allow the Thattai's to cool down completely before relishing them.

• Store the Thattai's in a air-tight container and it stays fresh for about a week.

Notes:

• You can dry roast the curry leaves and add them or add dried curry leaves too.
• Crisco or Dalda is added so that the Thattai's get more crispy.

Varo - Dry Fruit Chikki ~ Indian Cooking Challenge

It is good to back with the ICC challenge after a gap. After the diwali treats, I was a bit hesitant to try another sweet. But did not want to miss ICC. So decided to do it on the last day. Take care while caramelizing the sugar to get crisp chikkis. I followed Avisha's recipe

You need

Almonds + cashews - 1/2 cup

Dry coconut - 1 tbspn

Poppy seeds - 1 tbspn

Sugar - 1/3 cup

Ghee - 2 tspn


Method:

Chop the nuts. In a heavy bottomed pan, add ghee and sugar. When sugar melts and caramelize to a light brown color, add the sliced nuts, coconut and poppy seeds. Switch off the stove. Mix all ingredients so that the sugar is coated well.

Transfer the mixture to a greased board and roll it even with a greased rolling pin or with the base of  a katori. You should be quick in spreading else it will be hardened quickly. Mark slices and break them into pieces when cool. Enjoy crisp dry fruit chikkis. It hardly took 5 minutes to make this

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