Brown Rice Flour Crispies(Tattai) and Homemade Brown Rice Flour

Ingredients

• 2 cups brown rice
• 2 tbsp chana dal
• 2 tbsp yellow mung dal
• 1/2 tsp each: jira, ajwain, til and pepper powder,
• 1/2 dry red chilli chopped finely
• 1 tsp ginger -chilli paste
• 2 tsp coriander chopped
• 8-10 curry leaaves
• 1 tsp ghee
• Salt and 1 cup (approximately) hot water
• Oil for deep fry

Steps

1. MAKING OF BROWN RICE FLOUR: Wash and soak 2 cups of brown rice for 2 hours.
2. Drain the brown rice for 15 minutes and spread it on a clean cotton cloth.
3. Then dry the brown rice in the sunlight or under the fan until it's completely dry.
4. Now make a fine powder of the dried brown rice in mixer and sieve it.
5. Again crush the powder for 2nd time in mixer,and this time sieve it with a maida strainer, to get a very fine HOMEMADE BROWN RICE FLOUR. (Note: you can even mill the brown rice). This measurement gives about 3 1/2 cups of brown rice flour.
6. (Note that the mixer's motor will get hot while making the flour. So giving a time gap in between is advisable.) This way your pure HOMEMADE BROWN RICE FLOUR is ready. Cool the flour for a while and then it's ready for use in different recipes, like roti, dosa, idly Or any otherother recipe you like.
7. For Tattai:(rice puris): Soak chanadal and mungdal for 30 minutes. Meanwhile get all the ingredients ready.
8. For Dough: Heat 1 cup water, not boiling and keep ready. Add ghee into the brown rice flour and mix, also add in the other ingredients and mix. Adding in hot water as required,mix with a wooden spoon first.
9. Then form a smooth medium dough for the Brown Rice Flour Tattai. Rest the dough for 30 minutes.
10. Finally, make small portions of the dough and placev6 at a time, on a clean, greased foodgrade plastic sheet. Cover the portions with another greased plastic sheet and tap with a steel cup 'vatka' to form flat medium thin puris. (Note this dough has no gluten, so if not manageable, mix 2 tsp cornflour and use the dough), though I didn't need to add it.
11. Now, gently lift the Tattai from the plastic sheet and drop into medium hot oil for deep fry. These are very delicate and brittle, so handle carefully.
12. Fry on med slow gas. Do not touch immediately. When a little fried and manageable, turn all the Tattais using a fork. Fry until the Brown Rice Flour Tattais are crispy and all the bubbles in the oil subside.
13. Drain the oil from the Tattais well. And place on a plate lined with an absorbent paper.
14. Cool and store the Brown Rice Flour Tattais in airtight box. Enjoy gluten free South Indian snack during tea-time with family and friends.
15. Tattai comes from the word, 'Tatta' meaning 'to beat'. Here, the process of making them flat is by lightly beating the dough with a steel cup. Hence, the name.