Thattai

Ingredients

6 Measure of Rice flour
1 Measure of Urud Dhal Flour
1 Tbsp Chille Powder
3 Tbsp Channa Dhal/ Dhaliya
1 Tbsp butter
1 Pinch of Asafoetida
1 Sprig of Curry leaves

Salt to taste
Oil for deep Frying

Method

1. Dry Fry the Urud Dhal until you get a aroma and grind it into a fine powder. You also get Urudh Dhal powder in Indian Stores. You can dry fry that in a pan until you get a aroma.
2. Soak the Channa dhal for 20 minutes. If you use dhaliya you don't have to soak it.
3. Mix the above ingredients and make it into a dough. It should be softer than chapathi dough
4. Oil a plastic paper
5. Pat the dough into pani puri size circles.
6. When you have around 20 thattai deep fry in oil.

Mullu Thengozhal

Ingredients

4 Measure of Rice Flour
1 Measure Finely ground Daliya Powder (Pottukadalai in Tamil)
1 Tbsp Butter
1 Tbsp Sesame Seeds
1 Pinch Asafoetida (optional)

Salt to taste
Oil for deep frying

Method

1. Mix all the above ingredients and make it into a dough. The dough should be softer than a chapati dough
2. Take the muruku maker and put the dough in it. Put the mullu thengozhal atchu the muruku maker
3. Deep fry the mullu thengozhal in the oil