THATTU VADA / NIPPATTU

This snack item occupies a good position in Deepavali and other festivals. Though this was not my favorite a few years, now it is. It all began when my hubby took me to Adayar Ananda Bhavan in Bangalore to get ourselves something for our anniversary. He got me those cute little Thattuvadas. And I instantly fell for it and not to mention finished the entire packet.

I am also equipped with a brand “new kadai” and an “ari karandi” . After my choppu saaman games, here comes my real cookery set. So to commemorate all these good things; here we go to make the all easy Thattu Vada.

Preparation Time – Just 15 Mins

Serves – 3

Ingredients:

Rice flour - 2 Cup
Besan /Chickpea powder – 2 tablespoons
Maida – 2 tablespoons
Fried Rawa – ½ cup
Whole pepper corns – 20 (Can add more depending on the spiciness you want)Sesame seeds or Ellu – 1 teaspoon
Channa dal – 1 teaspoon
Urud Dal – 1 teaspoon
Moong Dal – 1 teaspoon
Chilly Powder – 2 Spoon

Turmeric – ¼ teaspoon

Asafetida – A pinch

Grated coconut – 2 Teaspoons

Curry Leaves finely chopped – ¼ Cup

Hot oil – To deep fry

Ghee – 2 Spoons

Salt as needed

Water as needed

Method:

1. Add all the above ingredients and mix them well using the ghee. Add water little by little. See to that the mixture becomes firm dough.
2. Knead the dough for another minute and divide into small equal parts.

3. Apply some oil to a plastic sheet, place a small ball of the dough and flatten them with your fingers into small discs on plastic sheet.

4. Heat oil in a frying pan and fry these small discs. See to that they are fried in medium flame. I made a variation by making the discs very small and they came out crispier. Thattu vadas are ready to be served. They make a good evening snack.