Pure Vegetarian SnacksSnacks Thattai With Raw Rice by AshaPatel October 23, 2002 written by AshaPatel October 23, 2002 Thattai with Raw Rice Print Recipe Votes: 7 Rating: 4 You: Rate this recipe! Cuisine Tamil Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Raw Rice(Paccha ari) - 4 cups Black gram(Uzhunnuparippu) - ½ cup Asafoetida powder(Kayam) - 2 tbsp Grated Coconut - 1 cup Chilly powder - 1½ tbsp Gram - 2 tbsp Salt(As reqd) - Butter - 100 gm Oil for frying - Cuisine Tamil Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Raw Rice(Paccha ari) - 4 cups Black gram(Uzhunnuparippu) - ½ cup Asafoetida powder(Kayam) - 2 tbsp Grated Coconut - 1 cup Chilly powder - 1½ tbsp Gram - 2 tbsp Salt(As reqd) - Butter - 100 gm Oil for frying - Votes: 7 Rating: 4 You: Rate this recipe! Instructions Wash and clean the rice well. Leave it to dry. Once it has dried completely, powder it nicely. Fry the black gram till they become orange and powder it. Keep it aside. Allow the gram soak in water for one hour. Mix together the rice flour, black gram flour, soaked gram, grated coconut, chilly powder, asafoetida powder, salt and butter. Heat oil in a kadai or a pan. :- To test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready. Take a small sized ball of the dough, flatten it and make it into a circular shape. Drop it gently into the hot oil and fry till golden brown. Keep flipping the sides till the thattai is done. :- Store Thattai in an air tight container. Share this Recipe BirthdayEasyFathersDayKids-CornerMothersDayPartyTeaTimeValentines 7 comments 0 FacebookTwitterPinterestEmail AshaPatel Related Posts Kerala Rava Ladoo Tuna Fish Cutlet Easy Uzhunnu Vada-Urad Dal Vada With Sambar Parippu Vada | Dal Vada | Masala Vada Suhiyan | Sukhiyan Gobi Manchurian 7 comments sita February 25, 2005 - 12:00 am It was OK. But mention the amount of water that has to be added to get the correct consistency. Should it be a thick paste or like a chapathi dough? Curry leaves can also be added. Reply meena October 28, 2005 - 12:00 am Hi the receipe is good , but it is not crispy,.,please tell me wat to do for that .,i need it very urgentlyy..its like chowku chowkuuu Reply kanchan October 7, 2005 - 12:00 am very tasty and easy to cook. Reply Thaarini June 6, 2005 - 12:00 am Hi Asha Aunty My Mommy and I tried ur recipe and we as well as our family loved it….thanx a bunch!!!! I f you know will u tell me the recipe for mysurpa please….and thanx again! Reply kavita January 14, 2005 - 12:00 am i tried this recipe and it came out very well..all the ingredents were of right proportions. Thanx very much…. Reply gayathiri February 23, 2006 - 12:00 am hey excellent recipie good job the thatai came out so crispy and delicious since my hubi loves garlic flavour i added grinded garlic to it and came out so well. hot off to u. Reply jk April 16, 2007 - 12:00 am if i use fine rice flour (instead of soaking/pounding rice) how many cups of flour to the udath dal should I use. Thank you. Reply Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.