Recipes of Seedai, Thattai & Thenkuzhal
Written on 7:09 AM by Mrudula
Seedai
rice flour-500g, grated coconut - 1 cup, red chillie powder - 1 tsp, urud flour - 4 tsp, salt - 1 tsp, sesame seeds - 4 tsp, ghee-2 tsp, asafoetida - 1/2 tsp,. Slightly heat the rice flour in a dry pan. Add other ingredients and mix well. Add little water so that the mixture becomes a solid paste. Make very small balls using this flour and deep fry in oil.
Thattai
Soak 4 tsp of gram dal for one hour.
Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 2 tsp red chilli powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice flour and mix well.Add the soaked dal and minimum water to this and make into a thick paste. Take a ball of this paste and pat it on a plastic sheet of paper . Make it thin. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.
Thenkuzhal
Rice flour - 250g, urud powder - 4 tsp, cumin seeds, sesame seeds - each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste. Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku . Urud powder
Dry roast urud dal and grind into a very nice powder.
