Topic started by sreelatha (@ ndas001.ndsu.nodak.edu) on Tue Dec 24 11:29:25 .
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Hi everyone,

I would like to know the recipe for making thattai and how to make it crispy. Last time i made it, it was not crispy. Please give me some tips. And also when i make oma podi or murruku it is very difficult for me to press the mould. why is it? should i make the dough little loose? Actually i don't know what should be the exact consistency of the dough??

thanks,
sreelatha

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