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Thattai/Muruku/Ribbonpakota - Four snacks in one dough

Dough making:

Idly rice 4 cups
Roasted gram 1 cup
Salt as needed
Butter unsalted  1 tsp
Asafoetida 1/2 tsp

Method :
Wash and Soak rice for 3 hours.
After 3 hours take the rice rinse the rice one more time and drain the water completely. Add the rice to the wet grinder. Grind it by adding very little ice water/ ice cubes at regular intervals.
Do not add more water. Grind batter finely  and thick batter
Grind roasted gram finely.
Mix it with rice batter with salt and butter
Note: if the batter is thin cover it with a clean cloth so that it observes all the excess water.
divide the batter into three portions for thattai, ribbon Dakota and murukku.
make sure to cover the dough with a wet cloth so that the dough will not dry.

Thattai :
Prepare dough (one portion)
Moong dal 1 tbsp
Chana dal 1 tbsp
Curry leaves a few finely chopped
Chilli flakes 1 tsp
Chilli powder 1 tsp

Method :
Soak moon dal and chana dal for 2 hours drain and pat dry.

• Mix all the ingredients mentioned above evenly and make a smooth dough.

• Apply a tbsp of coconut oil in a sheet or plantain leaf. Keep it ready. Now make small lemon-sized balls from the dough and flat each ball with your index finger, middle finger and ring finger. Flat it in a circular motion. Repeat the process for the remaining balls. After preparing 8 to 10 thattais heat the coconut oil on low medium flame.

• Now slowly add the thattais one by one and flip them after 3 minutes. Cook until crisp and transfer it to the draining vessel. 

• Repeat the process for the entire dough. Once the thattais cooled down keep it closed.

Muruku :

Dough (one portion)
Chilli powder  1 tsp
Sesame seeds (black)
Asafoetida 1 /2 tsp

Mix all the above well
Fill the press ¾th with the dough and squeeze it either directly over the hot oil or over few greased ladles and then carefully flip to the oil.
Make sure oil is hot enough by checking dropping a small piece of dough, it should come up immediately.
Drain in paper towel and cool down before transferring to the airtight container.

Ribbon pakoda :

Dough ( one portion)
Fennel seeds 1 tsp
Jeera 1 tsp
Garlic  5
Shallots 5
Green Chilli  5

Grind above ingredients into a fine paste and mix in to a dough.
Apparently heat oil in a kadai.Fill the murukku press with the prepared dough, with the ribbon pakoda plate.
Press the dough in hot oil in a circular way to form a single layer. Dont layer so much,just one layer to ensure even and quick cooking.
When the bubbles reduces,flip the pakoda and cook again till the bubbles ceases and the ‘shhh’ sound  reduces.
Drain it in the paper towel,after cooled down store in airtight container to enjoy these crisp flavourful pakodas.



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