Friday, September 10, 2010

Nimki, Manopu and Thattai

I know I should have posted these last week itself but somehow got delayed. I made Nimki, Manopu and Thattai for Krishnajayanthi. Hope these recipes are useful at some point of time. Apart from preparing for festivals like this, you can also make them for tea time snacks :)


1 cup Rice Flour
2 tbsp Urad Dal flour
2 tbsp Bengal gram/Channa Dal
1/2 tbsp white sesame seeds
2 tbsp Ghee
salt to taste
1/4 tsp asafoetida

Soak the Bengal gram in some water for an hour until soft. Then add all the ingredients together Slowly add water, tablespoon by tablespoon to form it into a dough. Dont add too much water. You should get a tight dough. Take a plastic sheet. Grease it with little oil/ghee. Form a small ball from the dough and place it on the sheet. Grease your fingers and press the ball with your fingers to flatten it. Press it thin. Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily. Drop it gently in hot oil. Once they are golden brown in colour, drain the oil and place in a paper towel. You can store them in an air tight container.


Rice - 3 cups
Moong Dal - 1 cup
white sesame seeds - 1/2 tsp
butter - 2 tablespoons
Aesofotida - 1/4 tsp
oil for frying

I usually get the rice and Moong dal powdered in the shop. This makes my job easier as i dont have to seive it. Now mix all the above mentioned ingredients and make it into a soft dough. It should not be as the roti dough...but even lighter. We need to use the acchu/ instrumnent to make the manopu. To make this you need the plates which have the star shapes on it. Divide the dough into equal portions and place one in the instrument and press into the hot oil. When they become golden brown remove and drain the excess oil on a paper towel.

Maida - 1 cup
Wheat flour - 1 cup
Rava - 1/2 cup
kalaonji/ kala jeera - 1/2 tsp
red chilly powder - 1/4 tsp or acc to taste
pepper powder - 1/4 tsp or acc to taste
butter - 2 tbsp
oil for frying

Mix all the ingredients together and make like a roti dough. Then divide it into equal portions. Roll each portion out and then cut them with a knife or shaped cutters readily avaiable in the market. Separate the pieces and fry them in oil.

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