Salem Tattai / Nippattu

This is a traditional snack recipe. Unlike ot. r regular Tattai we get in market, it is easy to crack. It will not be hard.

Ingredients:

Rice flour - 2 cups

Roasted gram flour ( pottu kadalai) - 2 tbsp

Roasted and crushed cumin - 1 tsp

Roasted and crushed black pepper - 1 tsp

Soft butter - 2 tsp

Nuts - 2 tsp

Salt as required

Water as required

Oil as required

Method:

Mix all the ingredients except water. Make sure the butter is well incorporated.

Add water little by little and mix it like a dough for chapatti. The dough has to be soft.

Flatten it to even sized small circles on a butter paper.

Pierce it with the help of a fork so that it doesn't get puffed while frying. Deep fry it in hot oil.

Fry till the bubbles are gone. Take it off while it is still white. 

Refry them in hot oil again. Fry till the bubbles and the cooking sound ceases.

Crispy crunchy tattai is ready

Akki Rotti / Arisi maavu rotti.

This is a traditional dish. It is quite simple with less ingredients.

Ingredients:

Rice flour - 2 cups

Coconut scrapped - 3/4 cup

Onion - 1.5 cup ( finely chopped)

Green chilli - 1 tbsp (finely chopped)

Ginger - 1 tsp (finely chopped)

Carrot - as required 

Coriander leaves - 2 tbsp

Salt as required 

Oil as required 

Water as required 

 

Method:

Mix all the ingredients except water.

Combine everything evenly.

Now add water little by little and make a soft dough. 

 

Take a banana leaf or a plastic sheet. Apply oil.

 

Make small balls of the dough and flatten it on the banana leaf.

 

Heat a tawa. Apply some oil on the tawa. Once the tawa is hot, flip the rotti over it. 

 

Cook on both sides. If you want it soft then cook covered. 

If you want it crispy then cook it on open tawa.

 

Serve hot with any spicy chutney.