Thattai recipe step by step pictures

Authentic and traditional thattai | Deepavali snacks recipes
Traditionally rice is soaked in water for half an hour or so , the water is drained, then rice is spread on a clean cloth and dried in shade. 

 When dry the rice is heated for some time on a stove and ground at the local shop colloquially called "machine".

I have taken two measures of this rice flour in an azhakku ( a measure that is approximately 200 gram )
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Add required quantity of salt

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Add hing as required and then red chilly powder
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Some add soaked gram dhal ,  I add roasted gram

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We can add roasted ground nuts ( half pieces ) or powdered ground nuts also
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Add unsalted butter or hot oil and mix well. Mixing ensures that salt and other ingredients spread evenly throughout the flour.

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Add water as required to make a dough like chapati or poori

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Make small spheres of the dough when dough is ready

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Take a clean cloth and using fingers spread the dough gently so that we get flat circles.  Some use plastic sheet but the advantage of using a clean cloth is that it absorbs moisture.

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We can also use a cookie cutter to get perfect circles

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Remove the flat dough gently from the cloth
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Before this using a fork pierce a few holes so that air in the dough escapes and when fried the thattai does not get puffed up like a poori

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Fry in hot oil in medium flame

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Drain excess oil and serve as Deepavali bakshanam or as an evening snack.  Thattai when dropped in a vessel gives a characteristic sound if prepared perfectly.

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