Thattai Vadai Recipe – How To Make Thattai Murukku – Thattu Vadai, Nippetu
About Thattai Vadai Recipe – How To Make Thattai Murukku – Thattu Vadai, Nippetu
How to make Thattai Vadai recipe ?
Thattai Vadai recipe is a popular snack that is quite popular in South India. Also known as Thattai Murukku, thattai recipe, nippattu recipe, nippat and Thattu Vadai. We used to prepare this often for Pongal, diwali, Krishna Jayanthi and other festival.
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Recipe Time & More
Ingredients
- Rice (ponni ½ kilogram)
- gm Roasted Bengal Gram ½ Kilo Gram (roasted bengal ½ kilo)
- 15 no Red Chillies (s)
- 2 spoons Channa Dal (soaked in water for 15 minutes)
- 1-2 tsp Salt (or as per taste)
- to Water (or rice grind the rice)
- 50 gm Butter (in room temperature)
- Oil (for deep frying)
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Instructions
- In a bowl add half kilogram ponni rice, wash twice then soak in water for two to three hours.
- Next take a roasted Bengal gram in a mixer grinder then grind up to light coarse powder. (Don’t grind a fine powder)
- Now take soaked ponni rice and drain the water completely, then put into grinder, now add required salt and water then grind. Next grind three spoons of soaked rice and chillies and grind up to semi coarse.
- After five minutes add semi coarse red chilli paste in a grinder then grind up to fine paste like idly rice batter consistency. (at middle of grinding add required water ) Now take another bowl, pour Thattai murukku batter and then add lightly coarse
- Add butter in Thattai murukku batter and mix well. Now add soaked channa dal and mix well the Thattai murukku batter. It’s a time to check salt and spicy, if required add it now and mix well the Thattai murukku mixture.
- The dough should be like poori dough consistency. Next take a white cotton cloth, spread in reverse portion of any steel silver plate. Take a small portion of the Thattai murukku mixture and make a ball and spread in the cotton cloth with help of you
- Make Thattai murukku shape and keep it a plate for deep frying. Use same procedure for until all Thattai murukku dough finished. Make two batches of Thattai murukku and then mix well the remaining dough to avoid hardness.
- Don’t press much the Thattai murukku ball, just use your palm and finger gently in a Thattai murukku balls. Next switch on the stove place a kadai and pour enough oil for deep frying. Take a pinch of the dough and put into oil whether oil is heated o
- When it is rise up, oil is heated then put Thattai murukku in oil one by one carefully. Now wait for 5 minutes then turn Thattai murukku another side then fry till it become crispy. (Don’t burn the Thattai murukku)
- Put the fried Thattai murukku in tissue paper to absorb extra oil and then transfer Thattai murukku in to air tight container after cooled completely. Spicy Thattai Vadai recipe is ready to serve.
Recipe Notes
- Main thing to notice here in this recipe is consistency of Thattai murukku dough; it should be in correct consistency like poori dough.
- Here i am used butter; instead of butter you can also use hot oil.
- You can also make Thattai murukku shape in milk cover or plastic cover, it will easy to take Thattai murukku in that cover.
- Another one is careful while taking Thattai murukku from cotton cloth takes gently. (Don’t break that Thattai Vadai recipe shape.)
Tried this recipe?Mention @plattershare or tag #plattershare!
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Such a flavorful dish! Can’t wait to taste it.
This is so inspiring! Can’t wait to cook it.
This looks so tasty! Thank you.
This is a fantastic recipe! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.