A crunchy, savory South indian snack made using cooked idli rice
Puzhungal Arisi Murukku or Thattai is a traditional South indian crispy snack made from cooked rice, normally leftover idli rice. This recipe transforms plain cooked rice right into a scrumptious treat via combining it with spices and rice flour. It’s perfect for tea time or as a festive snack in the course of activities like Diwali.
components:
2 cups cooked idli rice (smooth and cooled)
1 cup rice flour
2 tablespoons urad dal flour (non-obligatory)
1 teaspoon cumin seeds or ajwain seeds
1/2 teaspoon black pepper (non-obligatory)
1/4 teaspoon asafoetida (hing)
2 tablespoons sesame seeds
2 tablespoons butter or oil (softened)
Salt to flavor
Water as wanted
Oil for deep frying
instructions:
put together the Rice:
ensure the cooked idli rice is soft and cooled. Mash it barely the usage of a spoon or arms to break any lumps.
Make Dough:
In a huge bowl, integrate mashed rice, rice flour, urad dal flour, cumin seeds, black pepper, asafoetida, sesame seeds, salt, and softened butter or oil. blend properly.
alter Consistency:
add water grade by grade and knead right into a stiff dough. It need to be gentle however firm sufficient to form.
form Thattai:
Take small quantities of dough, roll into balls, and flatten into skinny discs using your palm or a rolling pin, dusting with rice flour to save you sticking.
Fry:
heat oil in a deep frying pan. Fry the discs in batches on medium warmth till golden brown and crisp. cast off with a slotted spoon and drain on paper towels.
Serving:
Serve Puzhungal Arisi Murukku or Thattai as a crunchy snack with tea or p.c. it as a journey snack. It stays crisp for days while stored in an airtight box.
This simple recipe is a outstanding way to apply leftover rice and enjoy a conventional South indian crunchy deal with!
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