Yea, I know!! I am flooding this blog with a whole lot of savories! Yes, It’s all for diwali and the ‘flooding’ is to make up for the lack of diwali snacks in this little space of mine.
Last weekend when I went home,I took out mom’s hand written recipe book in which she has written a whole lot of recipes collected from several magazines.That is when I found this recipe for tattai murukku with moong dal.I found it to be interesting and so wanted to make it for the kids.
Lil Dude loved it so much that he was constantly running into the kitchen and running out with a handful of these cute snacks!! So that really vouches for the taste!
It is a little time consuming as the thattai are literally button sized. But if you have some one to help you roll out the dough balls, it becomes a breeze to make. You can also make this in the regular thattai size.
Rice flour- 1 cup
Cooked and well mashed moong dal- 1/4 cup
Sesame seeds- 1 tablespoon
Chili powder- 1 teaspoon
Asafoetida powder- a large pinch
Salt to taste
Oil to deep fry
In a bowl take the rice flour, red chili powder, sesame seeds, asafoetida powder, salt and mix. well. Add cooked and mashed moong and mix.Add water little by little and mix to a smooth non sticky dough.
When you roll a portion of the dough the surface should be smooth without cracks. This is the correct consistency. If there are cracks, add a little water and knead. If it is too sticky, add a little rice flour.
Pinch out small balls and place them over a greased sheet. Press gently / flatten to small buttons. Heat oil for deep frying and fry in batches till both sides are golden brown. Remove from oil.
Button thattai is ready to be savored.
This post joins November Week 1, CCC #26, Cooking from Cookbook Challenge Group.