Groundnut Thattai – Crispy Peanut Thattai Recipe | Diwali / Krishna Jayanthi Special

Exploring groundnut Thattai /chikkalu recipe with idly parboiled rice

Idli Parboiled rice which is necessary than raw rice for making thattai a Diwali snack recipe

All idli rice are parboiled rice, but all parboiled rice need not be idli rice hence make sure of it

Since groundnut has oil content it does not absorb water in the batter so making flat dough is quiet uneasy so my mom prefer making roasted gram dal thattai to this but this one is delicious hence revealing groundnut thattai which is also my favourite than the former one

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Raw rice - 4 glass (the glass capacity is 150 ml)

Idli Parboiled rice - 4 glass

only used 600 ml of the whole batter

17 dried red chilli

12 garlic cloves

salt - 1 tsp

groundnut- 200 g

one litre oil

▼PROCEDURE:

Raw rice - 4 glass

Idli Parboiled rice 4 glass which is necessary than raw rice

All idli rice are parboiled rice, but all parboiled rice need not be idli rice hence make sure of it

Idli Parboiled rice is good for making thattai

rinse the rice and immerse in water

parboiled rice also called Puzhungal rice

soak in water for 6 hours

then i blended the paste through shop adding 1 glass of water

blend nicely like idly batter

look at the consistency

Raw rice - 4 glass the glass capacity is 150 ml

Idli Parboiled rice 4 glass which is necessary than raw rice

rinse the rice and immerse in water for 6 hours soak time

parboiled rice also called Puzhungal rice

then i blended the paste through shop adding 1 glass of water

previously i shared Roasted gram thattai here I use rest of the 600 ml almost 3 cups of batter gonna use it

Groundnut - 200 g roast for 4 min medium flame and turn off flame

dried red chilli - 17 and garlic - 12 clove

add chopped curry leaves and the grinded masala to it

usually people will use only raw rice but my mom will put both raw rice and idly parboiled rice

peel the skin and grind the groundnut leaving some for garnishing

add 1 tsp salt

mix well the dough until it absorbs nicely the mixture

pour some hot oil and knead well the dough batter until it absorbs

since groundnut has oil content, it do not absorb water from the batter as like roasted gram did hence soonly make the flat thattai

once the flat thattai came top of the oil drop another one in simmer then you fry in medium flame for 8 min

repeat the same for rest of the batter

Taste wise I would prefer the Groundnut one than the former but both came pretty well for me

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