pepper thattai recipe /mundri milagu thattai
Ingredients
- Processed rice flour /idiyapam flour - 1 cup
- Roasted urad dal flour/ulundhu maavu - 2 tbsp
- Roasted bengal gram flour/pottukadala maavu - 2tbsp
- Salt as required
- Butter - 3/4 tbsp
- Asafoetida/hing - 1/2 tsp
- Needed oil for frying
To grind coarsely:
- Cashewnuts/mundri - 2 tbsp
- Some curry leaves
- Cumin/seeragam - 1/2 tsp
- Milagu/pepper - 11/2tsp
Instructions
- First grind to grind ingredients to a coarse powder and keep ready.
- Dry roast urad dal to golden and powder keep ready and we need only 2 tbsp.
- Take a cup of processed flour in a mixing bowl,now add pottukadala flour and urad flour directly sieve into the rice flour.
- Add asafoetida,salt and ground pepper cashew powder to the rice flour mixture and combine evenly.
- Add butter to it,then add water as needed make a pliable soft dough.
- Now heat a kadai with oil.
- Take a polythene sheet and smear with oil,make small balls of mixture,flatten it to small thick roundels and prick with a fork.
- Fry in medium hot oil and cook thoroughly till done.
- As it is thick should be cooked properly by adjusting the flame.
- Store in airtight container and enjoy.
Notes
This thattai is made thick only so it should be cooked properly otherwise it will be raw.
You can heat up the flour lightly before mixing with the ingredients.
The dough should be plaible and soft not sticky.
The spice powder should be ground coarsely.
The dal powders are sieved to avoid spluttering when fried.
You can heat up the flour lightly before mixing with the ingredients.
The dough should be plaible and soft not sticky.
The spice powder should be ground coarsely.
The dal powders are sieved to avoid spluttering when fried.