MINI THATTAI (மினி தட்டை)

This snack item usually prepared normal or big sized. This time we shall go for a mini version, like a party snack.
This is a savory dish to serve with tea / coffee. Kids would enjoy this if this is packed in their lunch.

Mini Thattai (மினி தட்டை)

Ingredients Needed:-

1.   Rice Flour (Kozhukkattai Mavu can be used) or else store bought rice flour. 1cup

2.   Urad Dal Flour (Varutha Ulundu Mavu) 2 tsp

      (Roast urad dal in kadai without any oil till golden brown, powder and sieve it)

3.   Dry Red Chillies - 4nos

4.   Grated Coconut 1-1/2 tablespoons

5.   Hing / Perungayam

6.   Ellu (Seasame seeds) 1-1/2 tsp

7.   Salt to taste

8.   Ghee - 3 Tsps. (Thick or Coarse)

9.   Curry leaves - few - optional.

10. Water to knead 



Thattai - Steps

Method:-

1.   Sieve Rice flour and fry till hot. Measure - 1 cup.

2.   In a broad vessel Mix Rice flour, Urad Dal Flour, Ellu/Sesame seeds and Ghee.

3.   Grind coconut, Redchillies, Hing, Salt, Curry leaves - Use minimum water and make into thick paste (like chutney)

4.   Add this paste to the Rice Flour Mixture and mix well.

5.   Sprinkle little water and make dough .

6.   Spread a white cloth (preferable to check the colour) soaked in water and squeeze dry it nicely.

7.   Leave the left portion of the Cloth free and use only its right side

8.   Make small balls of gooseberry size from the kneaded dough and Place the balls, leaving gap in between them on the cloth.

9.   Flip the left side of cloth over the rice balls.

10. Take any flatten base cup to press these rice balls so that they become flat and thin.

11. Let the thattai dry for some time .

12. Heat oil in a kadai fry these Thattai's few at a time till golden and crisp.

Thattai - In Oil

Thattai is a Any time snack, full of flavour and cannot be stopped with just one !

Note:

If using Refrigerated Flour wait until it is brought to room temperature.

Sieving is a must to get the Thattai in its Crispness.

Allow the Thattai to dry for sometime in the cloth. If its still wet and you fry, it will puff like puris and will not be crispy.

Srathul (Thinner version of Nada Pakkoda)

Typical South Indian Crunchy Snack.
Quantity will be more in final product.

Ingredients Needed:
1. Rice Flour 2 1/2 cups
2. Gram Flour (Kadalai Maavu) 1 cup
3. Salt to taste
4. Hing
5. Red Chilli Powder - According to taste
6. Ghee + Oil Each 1 1/2 tablespoons
7. Water to knead
8. Oil for frying

Method:

1. Sieve both the flour and mix it with Salt, Hing, Chilli Powder and Keep it aside.
2. Heat Ghee and Oil. Pour hot oil over flour and mix well, till it resembles bread crumbs.
3. Add Minimum water and knead it to a stiff dough.
4. Heat oil in a Kadai and take a ball size dough and rub it on Srathool maker to make it fall into the oil.
5. Fry, till done.



Note:
1. It will get fried quickly.
2. Be careful while rubbing the dough on the hot oil.

This is My submission for the event hosted by Hima of SnackORama
Also my submission for the event JFI hosted by Srivalli of Cooking 4 all seasons

Diamond Cuts (Salted Version)

Tea time snack, that is Kids friendly and Easy to make.

Ingredients Needed:
1. Maida 3 1/2 cup
2. Oil 1 cup ( Or use 1/2 oil and 1/2 ghee)
3. Salt to taste
4. Sugar 1 tsp
5. Sesame seeds 2 tsp
6. Pinch of soda (Optional)
7. Water to knead.
8. Oil to fry
Method:
1. In a big bowl put Maida, Salt, Sugar, Sesame, Oil, Soda and mix well.
2. Knead with water. (Use minimum water possible.) It should be thick.(Like Puri dough)
3. Keep it aside for 30 minutes.
4. Roll into 1inch thick chappathis and cut into small squares.
5. Fry in hot oil till crisp.
6. Cool and store in air tight containter.

These Crispies can be enjoyed with Tea and anytime.

Mixture

Snack that is a Mix of 4 to 5 items.
South Indian style Mixture is presented below.

For that you need:
1. Kara Boondhi - 2 cups [Method given below]
2. Oma Podi - 2 cups [Method given below]
3. Fried Thick Aval (Poha) - 2 cups
4. Ground Nuts - 1/2 cup
5. Chutney Dal - 1/2 cup (Pottukkadalai)
6. Cashew Nuts - 1/4 cup
7. Curry leaves - 2 Sprigs

Items for Mixture Masala.
1. Dry Red Chillies 6 to 7
2. Hing
3. Salt
4. Sugar
5. Ghee 1 tsp

Making of the Boondhi
1. Besan - 3/4 cup
2. Rice flour - 1 tsp
3. Salt to taste
4. Chilli Powder to taste
5. Oil tsp
6. Water

Method:
1. Sieve the flour and add Salt, Chilli Powder, Oil and make it to Bajji Batter Consistency with water.
2. Heat Oil in a Kadai, make Boondhi with Boondhi laddle.
3. Drain Oil and Keep it aside.
Boondhi Making refer here.
Making of the OmaPodi
1. Besan - 1 cup
2. Rice flour - 1/4 cup
3. Salt to taste
4. Chilli powder
5. Finely crushed Omum (Ajwain) or Omum Water
6. Water
7. Ghee or Hot Oil - 1 tsp

Method:
1. Mix everything Chappathi dough consistency.
2. In a Kadai squeeze Omapodi direct into the oil using Murukku or Omapodi press.
3. Drain and Keep it aside.

Making of the Mixture:-
1. Deep fry Aval (Thick poha) in Oil, drain and keep it aside.
2. Deep fry Cashew nuts, Ground nuts, Chutney dal and keep it aside.
3. In same Oil fry curry leaves. (be careful)

Mixture Masala:-
In small kadai or in same oil deep fry Red chilli and grind into powder along with
Salt, Hing and Sugar.

Mix everything in a Container or Paper and on top of it add mixture Masala .
On top of mixture Masala add one tsp of Hot Ghee and Mix with both hands.
Till masala coats to everything.

Store in an air tight container and you can use it for even a month.

Enjoy the festival time Snack with family and friends or even while watching TV.

Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda

Ingredients Needed:
1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead
Method:
1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready. #

Shell Seedai

Seedai Grater

This is my Submission for August - JFI#4 "Flour" hosted by Santhi Me and My Kitchen.

Shell Seedai
<-> Seedai is a popular south Indian Snack that looks like a small ball. <-><-> Seedai is made with Rice flour, but I made with Maida. <-><-> Seedai with rice flour preparation is difficult compared to this and this will not splutter unlike Rice Seedai. <->

Ingredients Needed:1. Maida 2 cups
2. Grated coconut 1/4 cup
3. Butter 2 tsps.
4. Salt to taste
5. Hing
6. Seasame seeds 1 tsp
7. Oil for frying.
8. Water to knead
I used a wooden Seedai Grater (see pic) that my Telugu friend gave to me. Else, please use a
9. New comb.[Must be Unused. That you do your hair with.] Method:
1. Mix Maida, Salt, Seasame seeds, Butter, Hing and Coconut with hands till it resembles like crumbs.
2. Gradually add water and knead like chappathi dough.
3. Make small balls like goose berries
.4. Press these balls in comb downwards, it will form like shell. (So that, the lines will form and 2 edges will meet, it looks like shell)
5. Fry this in oil.
6. Cool and store in an air tight container # Keep popping up Seedais one by one during tea time and don't blame me !!!. #

Mullu MurukkuMullu Murukku (thenkhuzal)

* Murukku made with Rice and Dal.
* It looks spiky as it is made with Star nostle in the Murukku maker.
Ingredients Needed:1. Rice flour (store bought can be used) Else Washed Rice, Dry and Powder it. - 3 Cups
2. Dal flour 1 cup. (Fry one cup Channa dal and Moong dal on empty tawa till red, Cool and Powder it ) 1 cup
3. Butter 2 tsp
4. Sesame seeds 1/4 tsp
5. Salt to taste
6. Hing (optional)
7. Oil to deep fry.
Method:1. Sieve Rice and Dal flour together - 2 times.
2. Add Salt, Butter and Sesame seeds and mix well.
3. Take a small portion, Mix with water like Puri dough.
4. Put some of this dough in the Murukku maker (Apply little Oil in the murukku maker beforehand) and make small size Murukku on a plastic sheet/paper.
5. Deep fry these Murukkus till golden brown.
6. Cool and store in air tight containers.

# Spicy Murukku is a favourite for all. #
Tips:
<> When more Butter is added, while making, Murukku will break. So add flour to compensate.
<> If Butter is less, Murukku will be harder.
<> Sieving is important to remove the air content.
<> When Oil is clear and Murukku floats on top then we can know that Murukkus are fried properly.

Kara Sev

Kara Sev is a spicy Savory. Variants of this can include Garlic, Potato etc. I did not use Garlic the day I did this.

Ingredients needed:
1. Gram Flour (Besan ) 2 1/2 cups
2. Rice flour 1
3. Chilli powder 1/4 tsp
4. Black pepper coarsely powdered 1 tsp
5. Ghee 2 1/2 tsp
6. Cooking soda pinch (optional)
7. Salt to taste.
8. Crushed garlic (optional) 2 pods
9. Oil to deep fry.


Method:1. Sieve both flours and make a pit.
2. In that pit put chilli powder, Pepper powder, Salt , Crushed garlic, Ghee, Cooking soda (if u r using).
3. Mix thoroughly with hands. It should look like bread crumbs. Make this into 4 portions.
4. Take One portion of this mixture, sprinkle water, knead like Puri dough.
5. Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker.
Put some dough on that and rub directly into oil.
6. It will be like split string. Deep fry in oil , drain excess oil.
7. After cooling this off, Store this in an airtight container.
Follow the same procedures (4 to 7) to make remaining Sev.
This can be enjoyed for a month.

Tips:1. Using in portions helps to prepare fresh mixtures that shall Consume less Oil.
2. Do not keep the mixture too watery, as strings would not turn nice. Add some more besan to bring this into a right mixture.
3. While rubbing into the Oil, rub the dough towards you.

* You interact with Hot Oil more in this snack. This is preferably made when kids are not around. *