Thattai - Savory crisp for Diwali

Thattai is a favorite at home. But its not often made since its time consuming. And when it comes to festivals, we are ready to go that extra mile and I decided thattai has to be made for this Diwali. Since my MIL is with me, she helped in patting the discs, which made it easier for me.  And when it comes to Diwali menu, the constant item is Ribbon Pakoda. And I usually go for 2 savouries and 3 sweets.  While at home town, the flour mill was nearby. All I had to do was to prepare the rice for pounding and my maid will get it done from the flour mill. Here I am to locate a flour mill. And I doubt if I will get rice flour with out traces of wheat flour in it since its the wheat that is pounded more here. So I did not want to take any risk and decided to make rice flour at home. And in order not to tax my mixer grinder more, I made thattai and pakoda on alternate days. Thattai should work fine with store bought flour too.

You need

• Rice flour - 4 cups
• Urad flour (Roasted and powdered) - 4 tblspn
• Butter/Ghee- 2 tblspn
• Chana dal, soaked - 2 tblspn
• White sesame seeds - 1 tspn
• Curry leaves few (I did not add)
• Hing
• Salt - 2 tpsn
• Red chilli powder - 2 1/2 tspn
• Water to make the dough
• Oil to deep fry

Method

Soak the chana dal for an hour or so. It will make it soft and crunchy on deep frying.

Mix all the ingredients in a wide bowl. See to that the butter/ghee added is mixed thoroughly with the flour. This will ensure crisp thattais. Add water little by little to make a soft, non sticky dough.

Take marble sized dough. Pat it into thin discs on a greased plastic sheet or cotton cloth. Don't make it too thin and it will break while you peel it off.  While patting, see to that the edges are not thicker than the inside.

Heat oil in a kadai. When it is moderately hot, slide the discs and deep fry till golden color. Drain, cool and store in air tight container.

While you make the discs, keep the dough covered with a damp cloth so as not to leave it dry.



With the above measurements, you will get between 45-50 thattais.
 
 
 

 

Vanilla Maida Cake, Ukkarai & Kaja ~ Diwali Sweets

Vanilla Maida Cake

This is Lalitha Maam's masterpiece recipe. Aunt makes it with different flavors and changes the color accordingly. I have always made with vanilla essence and used green color. This time my husband suggested to change the color. When I checked for yellow color, very little was left. I add a pinch of green to that yellow color and got a greenish yellow color. This is very easy to make provided you get the sugar syrup consistency correct, which is important for all Indian sweets.

Time : 20 minutes
Yields - 50 pieces

Maida/All purpose flour - 2 cups

Sugar - 4 cups

Ghee - 1 1/2 cup

Vanilla essence - 1 tspn

Food color - a pinch

Water - 1 cup

Heat ghee in a kadai. When it is hot, stir in the maida and switch off the stove. The maida gets cooked in the warm ghee. In another kadai, prepare the sugar syrup with 4 cups of sugar and 1 cup of water. When the syrup starts bubbling, add a tablespoon of milk. Let it continue to simmer. The scum will float on top and gently remove with a spoon. The sugar syrup should be of two string consistency, which is very important for this recipe. To check the consistency, wet your fingers and then take a drop of the syrup on your index finger. If stretched between your index and thumb fingers, you should be able to see two threads. If the syrup cooks beyond two thread is al so fine but not less, since much cooking is not done post that stage. Add vanilla essence and food color to the syrup. Stir in the maida+ghee mixture. And cook for two minutes till it comes together as one whole lump. Once maida is added to the syrup, you should act quickly. Once the sugar syrup has reached consistency, swtich off the stove. Mix in the mixture and give vigourus stir so that it blends in. Then heat the stove again.

Grease a plate with sufficient ghee and also a flat based cup (I use dhabhara) to level the mix once it is transferred to the plate. Since the cake has a soft texture, it doesn't set quickly. So you have time to level it perfectly. But you need to transfer the mix to the plate immediately from the kadai else the last portion left in the kadai tend to set faster leaving some granule texture to that part of the cake.

Ukkarai

This is a tradional sweet, made for Diwali in most of the Kerala Iyer homes, though i don't make it for every Diwali. This time around, I wanted to make it for memory sake.

1/2 cup tuvar dal

1/2 C chana dal or use 1 cup of chana dal alone

1 cup jaggery

3 tblspn ghee

Elaichi powder

Roasted cashew - few

Grated coconut - 3 tblspn

Roast both the dals till light brown. Pressure cook till it is soft and not mushy. Drain the excess water. Pulse the cooked dal along with coconut to a smooth paste.

Heat jaggery in 1/4 cup of water. Make syrup till it reaches the soft ball consistency. A drop of the syrup dropped in a tablespoon of water,should be able to roll into a soft ball. Stir in the ground dal + coconut paste. Keep stirring till the jaggery syrup is full absorbed by the dal and it turns dry. Add ghee at intervals. Mix in roasted cashew and cardamom powder. The texture is soft but not sticky.

Kaja ~ Andhra Special

I had the recipe noted in my diary, long back, taken from a Tamil magazine. In the magazine, the recipe was named as Curly Biscuits. The recipe was new to me and seeing the name I thought it as an innovative recipe. I had tried it then.  Later, blogging introduced me various regional specialities and I found the sweet is Kaja, a speciality of Andhra. I understand there are varieties of Kaja, marked by regional variations. I found a similar recipe at Srivalli's. Valli has neatly explained with step-by-step pics.

Preparing dough - 15 minutes

Resting time - 1 hour

Making kajas, deep frying, and clicking photos - 1 hour

Ingredients

Maida/All purpose flour - 2 cups

Salt - a pinch

Baking soda - 1 big pinch

Ghee - 2 tspn + 2 tblspn

Rice flour - 3 tblspn

Water - 3/4 cup


Oil to deep fry



Syrup

Sugar -1 cup heaped

Water - 3/4 cup



Mix maida, salt, baking soda and ghee. Add water to make a pliable dough. Leave the dough for an hour.  Resting time for the dough is essential to get good results. In a bowl mix together rice flour and ghee.It should be of spreadable consistency.

Pinch of a ping pong sized dough. Roll into a chappathi. Spread the rice flour + ghee paste on it.

Place another chapathi on it. Fold it from one end.

Lightly press the edges so that it sticks and doesn't open up. Cut intp 1 inch long pieces.

Slightly press them down to flatten the pieces.

Deep fry the pieces in moderate heat. Don't heat the oil to smoking point and fry in high flame. The inside layers will not get cooked.

Mean while prepare sugar syrup for one string consistency. Dip the fried kajas in the sugar pieces. Leave it for 2 minutes. Then remove them and spread it on a plate to cool.