HOW TO MAKE THETHRI WESTERN ODISHA CUISINE

HOW TO MAKE THETHRI

"A CRISPY SNACK FROM RICE, EAT FOR ONCE, MAKE IT FOREVER"  IT'S THE THETHRI.

THETHRI is a crispy and spicy snack from a community (Agriya) from Western Odisha. It is made in various occasions like - Marriage Ceremony, Nuakhai (Festival of Harvest), Dussehra etc.

It is a very delicious snack made from Rice, Black gram (Urad Dal), spice etc.We can used it for 1 month by keeping in an airtight jar.

Traditionally it is made from Rice and Urad Dal but now a days most of the people make it with Rice and Semolina (Suji) or Rice and Colocasia or Rice and Flattened rice (Poha) as they wish. But it is very easy to make Thethri from Rice flour and semolina and also it is very crispy.

Today I am DEDICATING this recipe to all my AGRIYA FRIENDS and my FOLLOWERS. So today we will learn to make the recipe "Thethri".

INGREDIENTS FOR DOUGH-

Rice Flour                    - 1 cups

Semolina (Suji)            - 1 and 1/2 cups

Carom Seeds (Ajwain) - 1 tsp

Oil                                - 1 and 1/2 tbsp

Cooking Soda              - a pinch

Salt to taste  

Water                           - 2 and 1/2 cups

INGREDIENTS FOR MASALA-

Cumin Seeds     - 2 tsp

Ginger              - 1 inch

Dry Red Chilis - 5 nos.

METHOD -

First grind all the ingredients of masala in to a fine paste.

FOR PREPARING DOUGH - 

Heat 2 and 1/2  cups water in a kadhai. When water gets luke warm, mix the masala paste, salt,carom seeds and then add semolina (suji) slowly and stir it continuously. When it start thickening then cover it with a lid for 5 minutes in low flame. That the semolina is almost cooked. Switch off the flame.Keep it aside that it becomes little cool.

In a bowl take rice flour. Heat 1 and 1/2 tbsp oil and pour it in to the flour. Add cooking soda and mix it well. then add semolina dough in to the rice flour and mash it with hand and make a dough. Do not use water.

Then make small balls(approx 1/2 cm in diameter) out of it and roll it in hand to give cylindrical shape. Keep the ends of the thethri little pointed.

Heat oil in a kadhai in the medium flame for deep frying. Once oil gets hot, put the thethri in oil and fry in medium to low flame until it becomes light golden colour and crisp.

Then take them out and put them in the paper napkins. Keep them to be cool. Your THETHRI is ready to eat.

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