Oct 20, 2009

Diwali Sweets and Savories - Thattai and Adhirasam

I wish all my friends ,readers a belated diwali. Thought of posting this before Diwali itself. Nandhu was asking for Adhirasam and her favorite Boondi Laddu . So I reserved this for this Diwali. I got this thatti recipe from my neighbour.Her Thattai is so hot of so much of red chiili powder combined with lots of whole pepper.I reduced this for our taste buds. Thattai Ingredients Raw flour - 4 cups Urad dal flour - 1/2 cup Chilli powder - 1/2 tsp Hing - 1/2 tsp Crushed pepper - 1/2 tsp Salt - 1 tsp Chopped curry leaves - 2 tblsp Channa dal - 2 tblsp Oil to fry Method
  • Soak Channa dal in 1/2 cup of water for 15 min.
  • Dry roast urad dal in a medium flame till nice aroma comes out .
  • Powder this in a mixie once the dal cools down and sieve it.
  • Drain the water from the channa dal.
  • Combine rice flour and all the other ingredients and using little water at a time make a soft dough.The dough should not crack.
  • Take a white cloth or dhoti . Take a small size of dough and flatten it in a white cloth using middle three fingers to a small discs.if it is sticky apply oil in your hands.
  • Heat oil in a kadai . Once it is hot drop the discs one by one.
  • Flatten the discs with the back of the slotted spoon to prevent the thattai from puffing up.
  • Remove from the fire after the oil sound stops.
  • Drain in the paper towel.
Adhirasam Ingredients Raw rice - 1 cup Jaggery - 1 cup poppy seeds - 1 tblsp Oil to fry Method
  • Soak the rice with enough water for 1 hr.
  • Drain the water and shade dry the rice for 30 min.
  • The rice should be still wet when grinding in a mixie.
  • In a kadai add jaggery and 1/4 cup of water.
  • When the jaggery melts strain the impurities using the white cloth.
  • Keep again over the heat and make the syrup.
  • Drop the syrup in the small bowl of water to check the consistency.You should make a soft ball of jaggery.
  • Remove from fire and add immediately to the wet rice flour. Add poppy seeds. Mix well to get a soft dough.
  • You can make this dough ahead and keep in the refrigerator or make adhirasams immediately too.
  • Heat oil in a kadai . Take a plastic sheet. Take a 3 " inch ball from the dough and flatten it into small discs . Remove carefully from the sheet and slide in the oil.
  • Turn slowly and remove from the fire when both sides become light brown.
  • If you want a crispier adhirasams press it in between two plates and remove the excess oil.
  • Drain in the paper towel.

18 comments:

Sukanya Ramkumar said...

Hi Kamala....
How r u? Nice to see u back. I missed ur last 2 posts. Hope u have a great Diwali. Thattai and Adhirasam looks so good. Adhirasam looks so mouthwatering, Its been a lot time since I had one. YUM!

Happy cook said...

That is a whole plate of delicousness.

Priya said...

Glad to see you back Kamala, belated diwali wishes to u and ur family...Delicious savouries and sweets yaar!

Anonymous said...

Wonderful combination of sweets and savories. I love all of them. I am sure going to try all. But first one I like to try is adhirasam. I never cooked adhirasam myself. Thanks for sharing.

Radha

Cham said...

Happy Deepavali to u and ur family! That is a feast!

srikars kitchen said...

wow.. yummy sweets & thattai.. nice entry..

Srivalli said...

Wow Kamala the entire plate looks so tempting. I tried calling you but couldn't reach though.

Hope you all had a great deepavali. Looking forward to that Thenkulal muruku recipe..:)

meeso said...

Looks good, could you pass that plate?

Coorg said...

i had taste it once, very sweet and feel to eat more. thanks for the info of how to make.

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