Baked Thattai

Baked  Thattai :

Rice flour - 4 cups
Urad dal  flour - 1/4 cup
Butter - 4 tbsp
Roasted gram / Pottukadalai - 2 tbsp
Red chilli powder  --  2 tsp

salt to taste

hing powder a pinch,

crushed dry curry leaves

Sieve the rice flour & very lightly dry roast it , for a few mts without changing its colour.

• Now add water gradually, 1 tbsp at a time,  to form a soft dough. Take a plastic sheets and grease it with oil.
•  Take a gooseberry sized ball and flatten it by keeping it in-between well greased plastic sheets.  Use flat base vessels to press the thattai.
•  The more thinner the more crispier your thattais will be.  Prick each with a fork in a few places-to prevent thattai puffing up.

  * Pre-heat oven to 180 deg

• Brush little oil on both sides of the thattai...
• Grease your fingers ( to prevent thattai sticking to your hands ) and remove the patted thattais and  place it in non-stick baking tray.

 

• Bake it for 20 mts or until it is done.... flip thattais every 5 mts, to cook uniformly.

 

        Baking time differs according to the thickness of thattai.

·         Cool & keep in an airtight box.

 

Note :  Dry Roast urad dhal ( Black gram / Ulutham paruppu ) till pale brown , cool & powder fine in a mixie. Sieve & use the fine flour.


 

Thattai

Thattai

Rice flour : 1 cup

* Urad dal flour : 1 tsp

Pepper powder : ½  tsp

Roasted gram dal / Pottukadalai :  1 tsp

Melon seeds : 1 tsp

White sesame seeds : 1 tsp

Hing : 1 pinch

Salt to taste

Dry Curry leaves -  few ( crushed )

Melted Butter :  1 tbsp.

 

 

 Dry roast Rice flour , lightly without changing its colour.

Dry roast Roasted gram dal , melon seeds , white sesame seeds separately , just to get warm .

Mix all the ingredients adding 1 tbsp of water at a time … keep adding water gradually to make it a soft pliable dough. 

 

 

If you are making in large quantity , make dough out of 1 cup of rice flour at a time .  If you keep it longer after mixing with water,  before frying it into thattai, it will become dark in colour very soon.  

Keep plastic sheets for patting thattai ready .  Grease it nicely with oil. 

Take Gooseberry size of dough and make into balls.  Keep this ball in center of the plastic sheet and cover with another sheet .

 

Press this ball using flat bottom cup or plate and shape them into thin disc.

Open the top cover and prick the disc on few places using fork to prevent puffing up.  

 

Grease your fingers nicely and remove the disc carefully from the plastic sheet and flip the thattai in Hot oil.

Keep the flame to medium.

Pat one or two more thattai and add it to the oil.

Don’t over crowd at a time , as it may affect the crispiness of thattai.

By flipping thattai , fry both sides nicely and till the bubbles stops  completely .

 

Remove and Store it in an air tight container.

It will stay crunchy for 15 to 20 day if stored properly.

 

Note:  You can replace pepper powder with chilly powder.

I used store bought ‘ Idiyappam flour’  for making thattai. You can use homemade rice flour too.

 * Dry roast urad dal till golden colour and powder it nicely to a fine powder .

Thiratupaal / Milk khoa / Paal khoa

 

Thiratupaal / Milk Khoa

Full cream Milk : 1 ltr

Sugar : ½ cup  ( powder it )

Melted Ghee :  1 tsp

In a heavy bottom Kadai , boil 1 litre of milk with ghee.

 

Once it boils, set the flame to medium, stirring continuously , till it reduces to half. Care must be taken to make sure, the residue does not stick at the bottom.

Thereafter, simmer till it becomes very thick.

 

       Scratch the wall of vessel now and then to remove the milk solids and   include it in the boiling milk.

When the milk becomes thick enough , add powdered sugar and now it becomes little bit watery.

In low flame, stirring very frequently, continue cooking till the watery liquid is not at all visible.,it should become  thick .

 

Remove from heat.  Don’t empty the vessel now.  Keep it undisturbed for 6 hrs .

 

Thiratupaal /  Milk Khoa  is ready for Neivedhyam.

Note :  I bought Fresh Milk from Milk Shop and not used the packet Milk.  You can use Full cream Packet milk that are readily available.

Whole Green Gram Dosa / Pesarattu

Whole Green Gram Dosa  /  Pesarattu

Yield : 10 Dosas.

Whole Green Gram /  Pachchai Payaru :  1 cup

Raw Rice :  ¼ cup

Chopped Coriander leaves : ½ cup

Ginger :  ¼ inch

Green chilly :  5

Salt : 1 tsp

Onion : 2 big  (thinly sliced )

Cumin seeds : ½ tsp

Ghee : 1tbsp for tempering.

Oil for frying.

        Soak Dal and Rice together overnight. 

Grind Dal + Rice + Coriander leaves + Ginger + Green chilly to a smooth batter using ice water in mixie. Add Salt .  Mix nicely.

In Ghee, temper cumin seeds and fry thinly sliced onions lightly.  

Batter should be in Dosa batter consistency.

In Hot Non-Stick Dosa tawa, pour 2 small ladle of dosa batter and spread into thin circle .   Turn the flame into medium.  Sprinkle some onion mixture on top of dosa spread and press them gently to stick in the batter. 

 
Allow it to cook till the bottom of dosa turns into light brown  in colour.

 

Now Pour 1/2 tsp of oil around border of dosa .Cook Dosa till it becomes nice brown in colour.    Fold Dosa into half and serve immediately. No need to cook on the other side.

Your Pesarattu is ready to serve.

You can also cook like the regular dosa by mixing onion mixture with batter .  

 

 Serve hot Pesarattu with Puli Inji and a cup of Fresh Curd.



Variation:   Keep 2 tbsp. of Hot Rawa Upma inbetween dosa fold before serving,  to serve it as MLA Pesarattu.


 

MW Idly

MW  Idly   using  Idly batter

     Fill water in MW Idly outer vessel till it touches the inner base plate. 

Microwave for 1 mts in high. , with closed lid. 

Meanwhile, apply drop of  Sesame oil in washed idly mould .  Pour Idly batter in the mould .

Microwave for 3 mts 30 secs . ...

 (Open the top cap on the lid to escape steam while cooking. )

Allow standing time of 5 mts.

Run water on the back side of the Idly mould , so that Idly can be removed easily from mould. 

Remove the Idlies and store in Hot Pack till you serve.

Serve Hot with Sambar  /  Chutney.

Raw Banana Podi / Vaazhaikai Podi

Raw Banana Podi:

Raw Banana : 3

Turmeric : ¼ tsp

Salt to taste.

Red chilli : 4 or 5

Channa dal : 3 tsp

Tur dal : 1 ½ tsp

Coriander seeds : 3 tsp

Tamarind : 1 tamarind seed size.

Hing:  2 pinches.

Ghee: 2 tsp

Mustard : ½ tsp

Urad dal / Black gram : ½ tsp

Curry leaves : few

 

        In 2 ltr pressure cooker, Add ½ cup of water + 2 pinches of salt + turmeric powder +whole bananas with skin (or) cut them into half , if they are big and cook for a whistle, in medium flame.

Let it cool . Peel the skin and grate it using big hole of the slicer. Keep it aside.      

Cooked banana should NOT be mushy.  It should get cooked but should be firm. …

 

In 1 tsp of Ghee , fry Red chilly ,both the dals, coriander seeds, tamarind … till dal becomes golden in colour. Finally add hing, salt and give a stir.  Grind this into fine powder.

In a tsp of Ghee temper with mustard , Urad dal and curry leaves.  

Mix grated bananas, ground powder and tempering nicely . …

Have this Raw Banana Podi with hot rice + ghee.

 

[Note :  I used 2 ½ Raw Nendram Bananas … you can use 3 Regular Raw bananas also ]

Aviyal

 

Avial is a dish, prepared with mixed veggies in coconut base , Which is believed to have been originated from the Indian state of Kerala .  It is common in Kerala as well as Tamil cuisine and Udupi cuisine.

 

 

Aviyal

Chopped Mixed Veg : 3 cups

Green chilly : 2

Grated coconut : 3 tbsp

Cumin Seeds : ¼ tsp

Fresh curd : ½ cup

Rice flour : 1 tsp

Turmeric Powder : 2 pinches

Slat to taste

Curry leaves : few

Coconut Oil : 1 tsp

        Cook Veggies with turmeric powder in less water .  Meanwhile,  grind coconut + cumin seeds + green chillies to a smooth paste.

Add coconut paste + rice flour + salt  with cooked veggies and give a nice boil.

Remove from heat .

Add raw coconut oil + Curry leaves with arc. Mix nicely.

Place a plantain leaf to cover the Aviyal vessel and close with the lid.  

Covering with plantain leaf gives a wonderful flavor to the Aviyal.

Let it cool.  Add churned curd and mix nicely. 

Serve with Adai or Mixed rice varieties .

Note :

You can use any mixed veggies like Potato, Beans, Broad beans, Carrot, Peas, Drumstick, Raw Banana, Ash gourd, Brinjal etc.

Variation :

1. Use tamarind paste while cooking and omit adding curd at the end.

2. At the final stage , add curd and heat the Aviyal till it becomes warm.