Name: Chawal ki Matri recipe by Sudha Sridhar at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Rice Flour - 2 cups; Roasted black gram ( urad dhuli ) powder - 2 tsp; Roasted groundnuts - 1/4 cup; Red chilly powder - 2-3 tsp; Asafoetida powder ( heeng ) - 1 tsp; Grated fresh coconut - 1 tbsp; Oil ( for the dough ) - 4-5 tbsp; Salt to taste; Water for the dough; Oil for Deep frying

ABOUT Chawal ki Matri RECIPE

A traditional Tamilian savoury known as thattai, which literally means, flat and round. This is made not just during Diwali but at other times too. Goes well with both tea and coffee.

Ingredients Serving: 4

Rice Flour - 2 cups
Roasted black gram ( urad dhuli ) powder - 2 tsp
Roasted groundnuts - 1/4 cup
Red chilly powder - 2-3 tsp
Asafoetida powder ( heeng ) - 1 tsp
Grated fresh coconut - 1 tbsp
Oil ( for the dough ) - 4-5 tbsp
Salt to taste
Water for the dough
Oil for Deep frying

Instructions

Roast de-husked black gram seeds ( urad dhuli ) till they are light golden in colour. Grind it to a fine powder and sieve it.
Dry roast the rice flour for about 2-3 minutes and keep aside.
Remove the skin of the roasted groundnuts and coarsely powder it along with grated coconut.
In a broad vessel take the roasted rice flour and add the roasted black gram powder, red chilly powder, asafoetida powder, salt and the groundnut-coconut paste. Mix thoroughly.
Heat oil for frying and once it is warm add 4-5 tbsp to the rice flour mix.
Mix the rice flour mix so that there are no lumps. Cover and keep aside.
In a smaller bowl take about 4-5 tbsp of this rice flour mix and add water to make it into a soft dough.
Take a clean, thick plastic sheet and grease it with some oil.
Take a lemon sized ball of the dough and flatten it on the greased plastic sheet.
Fry a batch of 2-3 in oil on a low flame till they are golden brown.
When the bubbles around the matris reduce it is an indication that they are done. Take out on an absorbent tissue paper to drain out excess oil.
Repeat this till all the dry rice flour mix has been made into matris and fried.
Store in an airtight jar. They have about 2 week shelf life
Serve as an accompaniment to tea or coffee

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