Atla Taddi Atlu
Special crepes made on Atla Taddi (Kartik festival) from rice-jaggery batter. Women fast-breaking food.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Jaggery — 100 g (whole)
- salt (optional) (whole)
- rice — 100 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Rinse the rice in two or three changes of water, then leave it to soak for 45 minutes. Drain it well.
- Grind the drained rice with a little fresh water to a smooth, thick, pourable batter, until no grittiness is left when you rub it between your fingers.
- Crush the Jaggery, dissolve it in about half a cup of warm water and strain the syrup to remove grit. Stir it into the batter with a pinch of salt and rest the batter for 15 minutes.
- Heat a flat iron tawa on medium and brush it with a little Coconut Oil. A drop of batter should sizzle the moment it lands.
- Pour a ladleful of batter and spread it into a thick round. Drizzle a little Coconut Oil around the rim and cook until the base is deep golden and the edges lift away on their own.
- Flip and cook the second side for about a minute until set. Repeat with the rest of the batter, oiling the tawa each time.
- Serve the atlu warm. Coriander Leaves belong only on the savoury version of atlu, so leave the sweet jaggery atlu plain.
Common questions
- Atla Taddi Atlu ko English mein kya kehte hain?
- आंध्र अटला तद्दी अटलू ko English mein Atla Taddi Atlu likhte hain.
- Ek plate Atla Taddi Atlu mein kitni calories hoti hain?
- 248 kcal per plate.
- Kitna time lagta hai?
- 70 min lagta hai — 60 min taiyari, 10 min pakana.