I had this vadai for the first time in nanganallur anjaneyar
koil. It was crispy and very tasty. In Coimbatore they use ulunthu vadai to
make maalai for anjaneyar. But Chennai they make it more like a thattai and I
liked it. So tried it and I should say it came out pretty well for the first
time. I would call it a version between ulunthu vadai and thattai.
Ingredients:
Whole white urad dal -1 cup
Black peppercorns-2 tbsp
Salt-as needed
Oil – for deep frying
How it Happened:
1. Wash the urad dal
and soak in water for 30-45 minutes.
2. Drain the water
completely and grind the urad dal in blender coarsely. If needed add 2-3 tbsp
of water while grinding.
3. Add the
peppercorns and salt finally and give it a whip to get it coarsely crushed.
Transfer the batter to a bowl.
4. Heat oil in the
kadai and add a tbsp of heated oil to the batter and mix well.
5. Meanwhile cut a
clean polythene cover into 4-5 pieces and apply oil on it.
6. Now dip your
hands in water, take the batter in the size of a small lemon and starting
patting the ball onto the cover. Tap/press it as thin as you can. Make a hole
in the center.
7. The oil should be
medium hot, it should not be smoking.
8. Carefully take off
from polythene cover by inverting it on one hand and drop in hot oil. Cook in
medium flame. Cook one at a time.
9. Flip and cook
when the thattai is light brown in colour, remove it from oil and keep aside.
10. Complete the
batter by repeating the process.
11. Now in the same
oil, add 2 pieces and cook in medium flame until the bubbling stops and the
sound ceases and also it turns to a dark brown colour.
12. Drain from oil,
Cool down and store in a dry airtight container.
Notes:
*Use whole white
urad dal. The batter should be coarse.
*Do not soak longer
than mentioned. Max is 45 minutes.
*Grind adding water
little by little. Add very little water. I used 3 tbsp of water for grinding.
That was to facilitate the grinding process. If the batter is watery u will not
be able to shape the thattai.
*Incase, if the
batter has become watery, add a tbsp of rice flour and mix well. But sure it
compromises with the taste.
* Frying twice
ensures crispness for a long time and also the thattai is less greasy.
*It can be stored
for 3-4 days
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