Today is 'Krishna Jayanthi', the birth day of lord Krishna.Happy Janmashtami/Krishna jayanthi to all of u.Read more abt krishna jayanthi here.
When I saw thattais and appam in shyamala's and Latha narasimhan's blog I decided to try it out for Krishna Jayanthi.Both turned out very well. Thanks shyamala and Latha.
This is my entry to the festival food event - Janmashtami/Srijayanthi hosted by Latha Narasimhan of 'Yum' blog and to the WYF -Snacks event hosted by Hima of snackorama.
Rice flour- 4 cups
roasted dal powder or gram flour- 1/2 cup
butter- 4 tbsp
sesame seeds- 2 tsp
cumin seeds - 1 tsp
chilli powder- 2 1/2 tsp or acc to taste
salt - 1 1/2 tsp or to taste
channa dal- 1/2 cup soaked in water for 30 mins
curry leaves- a few chopped
Asafoetida- less than 1/4 tsp
oil for deep frying
Powder the roasted gram and sieve it finely. Drain the channa dal well and add to the dal powder. Mix all the ingredients except oil together and add water to form a thick dough.
Make small balls out of it , place it in a greased plastic sheet and flatten it with ur fingers .
I I kept the balls in a greased plastic sheet , placed another small sheet on top of it and then placed a flat bottomed steel bowl on top of it and pressed it firmly. Then slightly flattened it out with fingers and it turned out perfect. You can cut open the ziploc bag and sandwich in between those too. However u make it, make thin discs.
Peel the prepared thattais carefully from the plastic sheet, drop it gently in hot oil and deep fry until golden brown on both sides. Keep the oil in an uniform medium flame and deep fry all the prepared thattais the same way .Store in an airtight container.
Raw rice- 1 cup
Jaggery- 3/4 cup
dry coconut(copra)- a few pieces
ghee- 2 tbsp
cardomom powder- 1/2 tsp
Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.
When it becomes a fine paste add the jaggery to it and grind .
chop the dry coconut into small bits and fry it in ghee till golden brown.
Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.
Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.