Monday, January 26, 2009



Rice Flour- 240 ml
Urad flour- 60 ml (dal roasted, powdered and sieved)
Ghee or butter- 60 ml
Channa dal – 1 tablespoon
Coconut grated- 1 tablespoon
Chilli powder- 1/4 teaspoon
Salt- 1/2 teaspoon
Asafoetida powder- 1/4 teaspoon
Oil for frying


Soak channa dal for one hour. Take a wide basin and mix salt and asafoetida powder in 1/4 cup of water. Add the flours, chilli powder, drained channa dal, coconut and butter and mix well. Add more water as needed and make a firm dough. If the dough is too dry, cracks will form on the thattai and it will break. In that case, sprinkle a little water and mix well. Adjust salt if needed. Divide the dough into small balls- bigger than marble but smaller than a small lemon.Keep covered.

Spread a smooth cloth, keep a ball of dough on it. Place an oiled polythene paper on the ball and press with a flat bottomed cup (dabara would be ideal). Remove the paper and repeat with 3 more balls. Heat oil in a frying pan and when hot enough to fry, take and slip 4 or 5 thattais gently into the oil. Fry on medium heat, turn both sides and remove when golden and the noise subsides. Drain on paper. Repeat with the balance dough. After the first batch is over, check for crispness. If not crisp, add a little more of butter.

Cool and then store in a air-tight container.



Maida 120 ml
Channadal 60 ml
Coconut grated- 45 ml
Jaggery powdered- 60 ml
Oil and ghee for smearing, cooking
A pinch each of salt and turmeric powder
A pinch of cardamom powder


Take maida in a bowl, add salt and turmeric powder, 2 spoons of oil and mix well. Add water and make a pliable dough. Pour two teaspoons of oil over the dough and let it soak for an hour at least.

Soak channa dal in water for 30 minutes and then pressure cook. Drain and grind in mixer till powdery.

Heat jaggery with a spoon or two of water in a pan, add coconut, channa dal powder and cardamom and keep mixing until a homogeneous mass is formed. Take care not to let the jaggery burn. If needed a little ghee can be used. Cool and divide it into 10 balls for filling.

Divide the dough also into 10 balls. Take one ball of dough and pat it with hand on a plastic sheet smeared with oil into a 3? diameter circle. Put one ball of filling. Bring the edges of the dough over the filling and fully cover it. Pat this ball into a 5? circle using oiled fingers or use a flat bottomed cup to press and make the obbattu. Heat a tawa. Take the made obbattu carefully and cook on both sides on the tawa using a little ghee. Repeat with the rest of the balls of dough/ filling. Spread a little melted ghee when serving.