I bought these from Ananda adyar bhavan , Chennai and did not know the name of this beauty. I saw the tiny specks of sesame , some daal and pepper corns and i knew i would love them and immediately bought a packet. Later i realized i should have bought at least four. But the mistake had been done. I had to fend for myself when this flavor was reminded ...
I decided to take the plunge and started guessing the ingredients. This was very different from the Mathhi we make in the north as it was quite hard and chewy. I liked this bite , partly because i like chewing on something whenever my migraine strikes. The spicy taste was another thing i wanted to achieve.
I could guess rice flour and mung daal and the spices and made a small batch . I was so happy to get the exact spice blend , but the texture was very very different ...it was more crisp as it soaked more oil while frying . I made them in square shapes and the difference can be seen clearly...
I call all my blogger friends from Chennai who happen to see this post , please help me with this recipe , and the name of this wonderful snack.
The spice mix i used was a blend of cumin , black pepper and sesame seeds in 1:1:2 ratio . Some half boiled yellow mung daal was kneaded with rice flour and this spice blend without any shortening . Rolled out dough was cut into squares and fried in hot oil.
While everybody liked my homemade version , because it was more crisp and all of us North Indians are so used to our crisp matthhis , i wanted the same hard chewy texture of the original snack....please enlighten me with the name .
Also , my home made savories were a bit darker in color . Mostly because the spices should have been very coarse , but i wanted them to be a bit mixed up , the spicing part was perfect.... I guess it should have had some roasted chana flour too. What say ?
I will make a baked version with the same spices as i loved the spices in it . The most awesome find of this experiment was this spice blend as i used some of the leftover coarse powder for my vegetable stir fries and it was great . We learn with every small step we take..
Solve the mystery for me ....
Milagu vadai i guess.. (milagu means pepper)
ReplyDeleteyummy...... luks so delicious.. very tempting clicks!!!
ReplyDeletecheck this out, if u can make out the name of the savoury from the picture.... http://www.aabsweets.in/savouries.html
ReplyDeleteWe have it in Bangalore too, and I simply love the food there.... Will check it out for sure when I visit next time.....
Looks something yummy and new, am also going to get it :)
Superb snack...
ReplyDeleteAnd, see if this helps to refine ur recipe..
ReplyDeletehttp://yensamayalarai.blogspot.com/2009/08/milagu-black-pepperthattai.html
Sangeeta, my mouth is watering just looking at these....please try the baked version and share it with us!
ReplyDeleteThey look so crispy and crunchy :)
ReplyDeletelooks so crispy and yummy! looks a bit like thattai, but with pepper?
ReplyDeletehi sangeeta,
ReplyDeleteThese are called thattai. made with rice flour and roasted urad flour. Thattai for i cup of rice flour, it will be abt 2 tsp of roasted urad flour, better u can refer to shanti"s thaligai. We can add a lots of other accompaniments, with the basic flour like soaked moong or chana dal, pepper, grenn chilles etc. shantis thaligai gives the best recipe bye
@ Kalpana...it's not a vadai if i know enough about vadai :)
ReplyDelete@ Anonymous... i have checked the Ab site but this one is not there , it seems this is not one of their most popular items...and this blogpost about thattai is not the same thing too. It is a thattai i guess but i didn't see any thattai with cumin , black pepper , sesame , generous amount of whole grains of mung daal and asafoetida.... I am still looking for the right name and recipe....
@ GB they really are very yummy and i am dying to have them again , and yes , i am going to bake them soon ...my version of course :)
@ R No wonder i am so ignorant about the south Indian names of the things i love to indulge in :)
@ Nirupama ..How wonderful your information is always ... will check with Shanti's thaligai ...i guess it is a blog . I am not good with remembering names whose meaning i don't understand :)
May lord google help me ;)
refer shanti krishnakumars cook book, thaligai, in iyengar tamil is cooking, have u seen a poori press, u can also make thattais out of it, tarla dalal has the recipe for baked chakklis, enjoy
ReplyDeleteThanks Nirupama...I have known this blog..see how those names make my head spin :)
ReplyDeleteI follow one of her blogs but never came through this recipe...have posted a query there .
this looks delicious,this is new for me,..
ReplyDeleteThose are nipattus..... I love them & that reminds me of my badepapa who had encountered a funny incident at the store when he went to pick them up..... Thanks for taking me down the memory lane... :)
ReplyDeleteAsh....
(http://hastkala-oceancihope.blogspot.com/)
It is called 'THATTAI'in Tamil, 'NIPPATTU' in Kannada and 'PAPPU CHEKKALU' in Telugu.
ReplyDeleteMany of blogger friends have blogged the recipe and I am sure you'd find an exact recipe you are looking for.
some time back a recipe for BAKED NIPPATTU made waves in blogsphere (if my memory serves me right it's from REDCHILLIES.)
All the best for your recipe search sangeeta!
Thanks Kalyani...now i know why many people are coming with different names. Will look out for the recipe you said.
ReplyDeletenow i love it tooooo :)
ReplyDeleteBikram's
Hey sangeeta,
ReplyDeleteAppreciate your effort in trying out the savory snack u had eaten, the best part is the research that is going into getting it right, enjoyed the comments and suggestions from the fellow blogger friends :) kudos to u dear
This looks like a cross between thattai and maddur vadai:).
ReplyDelete@ Harini ...i thought vadai was something to be had freshly made , not a dry snack like this.
ReplyDeleteI have something similar posted on my blogspot blog, my MIL makes these;
ReplyDeletehttp://sanjeetakk.blogspot.com/2010/12/crisp-snack-of-lentils-and-rice-flour.html
milagu vadai is a typical temple prasad (in tirupati or any other Balaji temple)..and yes they are very crispy compared to other type of vadais..this looks more like a thattai..the rice flour version or the north indian matri
ReplyDeleteSo, is the mystery the solved yet? meanwhile, i would like to make a hybrid snack adding the spice mix you have used here to the north Indian style mathri:)
ReplyDeleteHi sangeetha, yensamayalarai is my blog .. Thanks to anonymous . Yes it may not be popular in blog as my blog visitors are less and dont comment :( any way to tell u as I have written in the bog it was told by the person who supplies millagu thattai to anandha Bhavan in chennai. So try and c the recipe as those who have tasted have appreciated .
ReplyDeleteThanks Ambika...i had checked out the recipe and i would have informed you after trying the recipe. In the meantime i baked something similar and it was a great snack for us....so it may take time to try the fried version of this thattai.
ReplyDeleteAnd do not worry about he comments...on my blogs too less than 1% visitors comment and that's okay i guess. Though i love getting feedback .
Why don't you carry a picture to Ananda Adyar Bhavan here at Green Park and ask them? Atleast they will tell the name. Check out if they have it! Or have you solved the mystery?
ReplyDeleteThanks Anonymous.
DeleteNever been to the green park outlet, the mystery anyways seems to be solved with so many helping answers on this post :-)
pepper thattai!!! my fave from ananda adyar bhavan too!!!! :D
ReplyDeletePepper Thattai! My fave from Ananda Adyar Bhavan too!!! :D
ReplyDeleteMade them today...came out very well. Just for trial did very few, now i am confident will bake them more next week.
ReplyDeleteYummy it looks, thanks for sharing!
ReplyDelete