Saturday, 31 October 2015

Milagu Thattai

I buy milagu thattai from AAB from central, whenever I go Coimbatore in train. It is super crunchy and has this beautiful taste of Milagu.
I wanted to make this for Diwali, so tried it. It was just with the same taste as AAB.
It is very good alternate to the usual thataai.
  • Processed Raw rice flour -  2 cups
  • Chutney Dal / Pottu kadalai – 6 tbsp
  • Chenna Dal – 2 tbsp
  • Black Pepper – 1 tbsp
  • Butter – 2 tbsp
  • Asotifida – ¼ tsp
  • Salt as per taste
  • Coconut Oil to deep fry
Wash and soak chenna dal atleast for 45 mins. Or else soak it hot water for quicker results.

We have to use processed rice flour for this recipe. Wash and soak raw rice, dry it in veshti cloth. Powder and sift it. You can also buy Processed Murukku mavu from stores. I usually make a big batch and have at home.
Dry roast the rice flour in medium flame about 2 mins. Need not roast wait for change in color.

Dry roast the Chutney dal for about a minute and make it into fine powder.

Dry roast black pepper for less than a minute and make it into Very coarse powder.

In a bowl, take the rice flour, Chutney dal powder, butter, aosfitida, salt and mix well.

Drain the water from the chenna dal, and add it to the bowl.

Add the crushed pepper.

Add water little by little and make it into smooth pliable dough. I missed picture after mixing the pepper.

Heat the coconut oil in the kadai. You can use regular oil that you use for cooking.

Take a piece of thick plastic paper and grease it with oil.

Take a small portion from the dough, make it into small ball, and flat in the plastic paper, make few holes with fork and transfer carefully into the oil.

Repeat the process for about 5- 6 pieces, depending on the quantity of oil you have taken.

Fry it till crispy in medium flame, flipping the sides occasionally.

Once fried, take out from the oil, and drain the excess oil.

Once cooled, store it in Closed container to retain the crispness.

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