Thatte Vada
Equipment
- Tawa
- Flat griddle
- Frying Pan
- Skillet
- Spice Grinder
- Bowl
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towels
- Airtight Container
Ingredients
- 75 g Urad dal {1/2 cup), rinsed and drained
- 1 kg Rice flour (6 cups), plus extra for dusting
- 50 g Cashew nuts (about 1/3 cup)
- 75 g Ghee (1/4 cup)
- Asafoetida Pinch of
- 1/2 teaspoon Cumin ground
- Black Pepper pinch of ground
- 1/2 teaspoon Chili powder
- Vegetable oil for frying
- Salt
Instructions
- Put the urad dal on a Tawa or flat griddle or in a dry frying pan (skillet) and fry for about 1 minute, or until roasted. Transfer to a spice grinder and process until finely ground.
- Put the rice flour on a Tawa or flat griddle or in a dry frying pan and cook for about 1 minute, or until roasted. Remove from the heat.
- Put the cashew nuts into the spice grinder and process to a coarse powder.
- Mix the ground ingredients together in a large dish. Season with salt.
- Put the asafoetida in a small bowl, add 1 tablespoon water and stir until dissolved.
- Heat the ghee in a pan, add the ground mixture and asafoetida mixture, and heat through.
- Remove from the heat and put the mixture into a clean bowl. Knead into a dough, adding a little water, if necessary, then roll out on a lightly floured surface or board and cut into flat thin 3-cm / 1 1/4-inch rounds.
- Heat the oil for deep-frying in a kadhai or deep, heavy-based pan to 180’C / 350’F, or until a cube of bread browns in 30 seconds.
- Working in batches, deep-fry the rounds for about 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- These biscuits (crackers) can be stored in an airtight container for 2-3 weeks.
Video
Nutrition
Serving: 8gSodium: 4mgCalcium: 22mgVitamin C: 1mgVitamin A: 39IUSugar: 1gFiber: 5gPotassium: 141mgCholesterol: 24mgCalories: 604kcalSaturated Fat: 7gFat: 14gProtein: 11gCarbohydrates: 107gIron: 2mg
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