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Easy rangoli designs - beginners

Though I have drawn all the designs myself personally I am thankful to my family for the inputs, information and help in drafting all the posts so far.  I have used the terms kolam  rangoli quite freely in all the posts. Probably there would have been differences based on classical (!) explanations in the past but today kolams can also be colourful like rangolis both in the free hand and dots type  I find that even the terms rangoli kolam and kolam rangoli are used at  present. The only area where I think kolam are different are in sikku kolam and arisi maavu kolam. Both are beautiful, challenging and can be intricate . Rangoli is muggulu in Telugu and so this post will be useful for those in search of small and simple muggulu for beginners.  This post   may have answers  kutty rangoli /kolam designs The rangoli in the image below is one of the basic designs that can be used for learning.   Form a star with two inverted triangles.   ...

Thattai recipe step by step pictures

Authentic and traditional thattai | Deepavali snacks recipes
Traditionally rice is soaked in water for half an hour or so , the water is drained, then rice is spread on a clean cloth and dried in shade. 

 When dry the rice is heated for some time on a stove and ground at the local shop colloquially called "machine".

I have taken two measures of this rice flour in an azhakku ( a measure that is approximately 200 gram )
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Add required quantity of salt

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Add hing as required and then red chilly powder
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Some add soaked gram dhal ,  I add roasted gram

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We can add roasted ground nuts ( half pieces ) or powdered ground nuts also
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Add unsalted butter or hot oil and mix well. Mixing ensures that salt and other ingredients spread evenly throughout the flour.

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Add water as required to make a dough like chapati or poori

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Make small spheres of the dough when dough is ready

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Take a clean cloth and using fingers spread the dough gently so that we get flat circles.  Some use plastic sheet but the advantage of using a clean cloth is that it absorbs moisture.

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We can also use a cookie cutter to get perfect circles

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Remove the flat dough gently from the cloth
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Before this using a fork pierce a few holes so that air in the dough escapes and when fried the thattai does not get puffed up like a poori

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Fry in hot oil in medium flame

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Drain excess oil and serve as Deepavali bakshanam or as an evening snack.  Thattai when dropped in a vessel gives a characteristic sound if prepared perfectly.

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