Pappu Billalu Andhra Snack
Homemade Rice flour - 3 cup
Roasted Urad Flour - 1 cup (powdered from roasting 3/4 cup Whole Urad Dal)
Coarsely powdered peanut - 2 tbsp
Chana dal, soaked - 2 tsp
Red Chilies - 4 - 5, roasted and powdered
Cumin Seeds - 1 tsp
Salt - 1/2 tsp
Butter - 2 tsp
Curry leaves handful
How to make Pappu Billalu/ Thattai
Soak Channa dal for 30 mins in water.
Coarsely powder the roasted peanuts. Keep it aside.
Wash and drain handful of curry leaves
Dry roast the dry red chilies and let it cool.
In the same pan, dry roast the whole urad dal till it becomes slightly brown in colour. Allow it to cool, then take the dry chillies and grind to a powder, then add the urad dal and powder again.
In a wide bowl, take the homemade rice flour, powdered urad dal, powdered peanut, drained chana dal, slightly crushed cumin seeds, salt, and butter. Combine everything well and slowly add water to knead to a soft, yet stiff dough.
Divide into small balls, on a greased sheet, pat it down as discs.
Heat a kadai with oil, when it is hot, slide in the discs and cook on both sides.
Drain on kitchen towel.
This goes for the February Week 2, Cooking from Cookbook Challenge Group.