Saturday, 22 August 2009


Preperation time:30 min

This is a dish I learnt from my grandmother. It is a healthy one because it contains a variety of lentils or pulses. This is ideal for a snack or breakfast. Here I'm going to explain about the spicy 'Thattada' which goes well with coconut chutney.

Boiled rice-1/2cup
Urad dal-1/4cup
Tuvar dal-1/4cup
Channa dal-1/4cup
Grated coconut-1/4cup
Red chillies-2-3
Asafoetida-a pinch
Ginger-small piece
Salt to taste

Soak the rice and all the dals separately for about 4 to 5 hours. Grind each one of them until coarse. Add red chillies, ginger and asafoetida while grinding. Now mix all of them together and add the grated coconut and salt.

Heat the dosa pan, smear the pan with oil and pour the batter and spread it as you would for a dosa or oothappam. Pour some oil along the sides so that it is crispy. Turn it over and cook the other side. The best accompaniment for 'Thattada' is tenga chammandi (coconut chutney).

For coconut chutney
Grated coconut-1cup
Ginger-small piece
Green chillies-1 or 2
Red chillies-2
Mustard seeds-1/2tsp
Curry leaves-few
Oil for seasoning
Salt to taste

Grind all the ingredients in a mixer. Heat oil in a kadai, add the mustard seeds, curry leaves and red chillies. When the mustard seeds pops, add it to the chutney. Consistency can be varied depending on individuals taste.


sana said...

no need to ferment the batter?

Latha said...

@sana......fermentation not needed.

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