- Rice Flour - 2 cups
- Urad Dal - 3 tsp
- Butter - 1 tsp
- Asafoedita - 2 pinch
- Pottukadalai Or Chana Dal - 1 tsp
- CurryLeaves(finely chopped)- 5to6 os
- Oil for Frying
- SesameSeeds Or Cumin Seeds - 2 to 3 pinch
- Salt To Taste
First fry the urad dal in a pan until it turns light brown ,allow it to cool & grind it to a fine powder . In a bowl ,take the 2 cups of rice flour add the 2 tsp of urad dal powder , asafoedita,sesame seeds or cumin seeds, curry leaves, butter, potukadali or channa dal ( soak this for about an hour before adding ) ,salt & mix all together with required amount of water & make it to a dough.Make a lime size balls of the dough & keep it ready .Now place the ball in between the 2 oil greased plastic sheets & give a press with ur palm .Heat oil in a kadai & deep fry it until its well cooked on both the sides & turns crisp & golden color. Cool it & store it in a air tight containers for about 2 to 3 weeks.........
- Rice Flour - 1 cup
- Urad Dal Powder - 2 tsp
- Asafoedita - 1 pinch
- Butter - 1/2 tbsp
- Sesame Seeds - 1 tsp
- Asafoedita - 2 pinch
- Shredded Coconut - 2 tsp
- Oil for frying
- Salt to Taste
Prepare the the Urad dal powder as mentioned above as in Thattai recipe .In a bowl take the 1 cup of flour , 2 tsp of urad dal powder , asafoedita, sesame seeds, grated coconut , butter & mix all together well by adding water carefully & make a stiff dough. Now roll the dough into smooth small balls by using our palm & put them in a paper towel or cloth . Deep fry the balls in hot oil at a medium flame ,until it turns golden & crisp. Drain the excess oil of the fried balls on a paper towel & allow it cool & then store in a air tight container for about 2 to 3 weeks......
- Maida or All pupose Flour - 2 cups
- Ghee - 1/2 tbsp
- Salt to taste
- Oil for Frying
Filling Inside :
- Rava - 1/2 cup
- Shredded coconut- 3/8 cup
- Powdered Sugar - 1/2 cup (if want u can add extra 1/4 cup,depend on ur sweetness)
- Cardamon - 2 to 3 no
- Cashewnuts - 1 tbsp (Optional)
Got the recipe from one of my friend Buji....
In large bowl ,put the maida or all pupose flour ,salt & ghee & mix all together with required amount of water & knead it a soft dough ( not too soft) ,cover it & keep aside for 1/2 hour. In the meantime , heat pan & add the shredded coconut & roast it in medium flame till it turns light brown & leaves an aroma .Then remove from the pan & keep aside . In the same pan ,add the rava & roast it in medium flame till it turns light color & remove this from pan & keep aside . Now powder the sugar & cardamon together in a mixie & keep it ready . Mix all the dry ingredients seperately in a bowl that is the roasted rava & coconut , powdered sugar & cardamon , cashews (if u want u can add ) & keep aside . The filling is ready.
Divide the dough & shape it to small balls ( as we do for poori ) .Dust the balls with flour & roll each ball like a thin poori . Now put 2 tsp of filling in the centre of the thin poori & close it with the other end (it gives a semi-circle shape) First press the edges firmly with ur hand so that the filling won't come out while deep frying then use a fork & press it all over the edges so that we will get design in the edges.
Heat oil in a pan & fry the stuffed puri's until it turns golden brown in color .Turn them carefully on other side so that its cooked well on both sides. (be careful while turning ,1st cook on 1 side & then turn the other side to cook ,don't be hurry while turning ). Cool & store in a air tight container ............Enjoy
Sending this to Purva's "FF" Event....
எனக்கு சீடை என்றால் மிகவும் பிடிக்கும். ஆனால் இங்கு ஒரு முறை செய்த பொழுது வெடித்துவிட்டது...அதனால் அப்பொழுதில் இருந்து சீடை என்றால் செய்ய பயம்...
அழகாக செய்து இருக்கின்றிங்க...வாழ்த்துகள்
Lovely pictures, the kolam looks pretty. The thattai and cheedai have turned out beautifully, I am always afraid to try cheedai alone because of all the bursting cheedai stories I have heard :-)
Thank u Geetha & Usha for this nice comment ......
Cute ....foot steps.Krishna must have enjoyed the dishes.
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