Oats Thattai

Ingredients:
Oats (quick-cooking) - 1 cup
Rice flour - 1 cup
Roasted chana dal/pottukadalai - 1/3 cup
Peanuts - 1/4 cup
White sesame seeds - 1 tsp.
Fennel seeds - 2 tsp.
Dry red chillies - 4
Curry leaves - 2 sprigs
Chana dal - 2 tbsp.
Salt (to taste)
Oil (for deep-frying)
Butter - 2 tsp.

Ingredients:
Dry roast the peanuts and remove the skin and keep aside.
Dry roast the oats till you get a nice aroma. Grind them.
Soak the channa dal for 1 1/2 hrs to 2 hrs.
In a blender, add roasted chana dal/pottukadalai, fennel seeds, dry red chillies, curry leaves and peanuts and grind them.
In a bowl, combine the rice flour, oats flour, white sesame seeds, ground mixture, strained chana dal, salt and butter.
Add required water and form a dough.
Heat the oil to deep-fry.
Take a key-lime sized or Indian lemon-sized ball from the dough.
Take a ziploc bag, smear oil on top of it. Place the ball. Place another ziploc bag on the ball. Press with the help of a measurement cup (the base) and form a circle. Continue the process with the remaining balls with other ziploc bags.
When the oil is hot, carefully remove the thattai from their covers and slide 'em into the oil. I deep-fried 4 thattais in each batch.
Deep fry till golden color. When the thattais are fried, there won't be any bubbles formed in the oil.
Remove them and place on an absorbent paper.
When they cool, keep them in an air-tight container or finish all of them immediately.

Sent off to "CWF-Oats" hosted by Priya and started by Kiran.

Posted in: Diwali snacks, Oats, Snacks