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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Thu Apr 27, 2006 11:12 pm Reply with quoteBack to top

Could someone tell me about "Badagar special - Thuppathittu"... icon_smile.gif

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Nannnndu...
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drrams
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Joined: 14 May 2004
Posts: 340

PostPosted: Sat Apr 29, 2006 12:15 am Reply with quoteBack to top

There are two types if i'm correct. One is "SARIVI ENNEY-TTU" and "THOIKKAL ENNEY-TTU" is the other. Which one is of ur interest rajunandhaaaaaaa icon_question.gif
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rajunandha
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Joined: 04 Jan 2003
Posts: 293

PostPosted: Sat Apr 29, 2006 1:51 am Reply with quoteBack to top

drrams! The first one ! Preferably... icon_smile.gif

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anithagkl
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Joined: 25 Jan 2005
Posts: 44

PostPosted: Mon Jun 12, 2006 12:37 am Reply with quoteBack to top

Tuppathittu
makes 10-15 numbers

maida-1/2 kg
sugar-1/4 kg
water-3-4 cups(very hot)
salt to taste
powdered carmamoms or khas-khas
oil for frying

Seive the flour, add sugar, salt, and cardamoms and mix well. Then add 2 cups hot water to the flour mixing well with a long spoon. when the flour is thoroughly wet start kneading with your hands adding more water to get the desired consistency(it should be thick and smooth). The batter should extend when pulled. Now take about a ladle of the batter in your left palm and pat it with your right fingers and deep fry in oil. Use water to pat as the batter could be sticky.
Squashed bananas can also be added. If it is difficult to pat pour a ladle of the batter directly into the oil.
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ebhari
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Joined: 31 Dec 1999
Posts: 279

PostPosted: Mon Jun 12, 2006 1:56 am Reply with quoteBack to top

To extend the Batter and bring it to a circular shape...

Shaping is an art and needs experience. To shape the batter and bring it to a near circular shape, here is the traditional methodology.

1) Take a steel vessel with a semicircular base, the "KiNNi", wash it and place it upside down.

2) Take a piece of clean white muslin or poplin cloth, wet it in clear water and place it on top of the semicircular base of the upside down KiNNi. Do not use colored clothes as the colors might catch on to the wet batter. Lets call this the Production base.

3) Place the requisite batter on top of the Production base and using both hands, slowly elongate on all sides, 360 degrees, until the batter forms a near circle. This process also gives uniformity to the surface and no high - low areas.

4) Place the left hand under the muslin cloth, and in one slow movement transfer the circular batter to the right hand and now using both hands carefully place it on the oil.

To prepare "ThuppaDhittu" is no big deal, but to bring a circular shape is. Else, one will end up making an Amoeba shaped food product with no dimensional characteristics.

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vinu_scorpion
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Joined: 19 Jun 2001
Posts: 274

PostPosted: Mon Jun 12, 2006 2:37 am Reply with quoteBack to top

It is great to know about one of the favourite recipes of Badagas ... But getting the batter thick and soft is a tough task and most ladies go for the panniyaram instead of thuppathittu as they cant get the right batter...
Thanks Hari for giving tips on getting the shape... Can anyone of you give some tips of getting the right mix of the batter.

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