Tuesday, February 24, 2009



6 Measure of Rice flour
1 Measure of Urud Dhal Flour
1 Tbsp Chille Powder
3 Tbsp Channa Dhal/ Dhaliya
1 Tbsp butter
1 Pinch of Asafoetida
1 Sprig of Curry leaves

Salt to taste
Oil for deep Frying


1. Dry Fry the Urud Dhal until you get a aroma and grind it into a fine powder. You also get Urudh Dhal powder in Indian Stores. You can dry fry that in a pan until you get a aroma.
2. Soak the Channa dhal for 20 minutes. If you use dhaliya you don't have to soak it.
3. Mix the above ingredients and make it into a dough. It should be softer than chapathi dough
4. Oil a plastic paper
5. Pat the dough into pani puri size circles.
6. When you have around 20 thattai deep fry in oil.


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