Thattai is a traditional SouthIndian crispy snack made during festive season. It is also enjoyed a simple evening tea time snack.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Snack, tea time
Cuisine: Indian, south indian
Keyword: diwali, krishna jayanthi, snacks
Author: Mullai Madavan
Ingredients
1cuprice flour
1tablespoonurad flour
1tablespoonroasted gram flour
1/2teaspoonsalt
1teaspoonred chilli powder
1/4teaspoonasafoetida
1teaspoonsesame seeds
1tablespoonchanna dal soaked for 1 hour
1tablespooncoconut bits or grated / shaved
10leavescurry leaves
1.5teaspoonbutter room temperature
2cupoilfor deep frying
Instructions
Soak the chana dal /kadalai paruppu in water for an hour. Keep it ready.
Mix rice flour, urad flour, roasted gram along with salt, red chilli powder, sesame seeds, coconut flakes, asafoetida, curry leaves and butter. Add in the soaked channa dal to it and combine to make a crumbly mix.
Slowly add water little by little to make a soft but stiff dough.
Apply oil over a plastic sheet or ziploc bag. Pinch a little dough, make a small ball and press / flatten with your fingers.
Pierce them with a fork.
Heat oil in a kadai and start frying the thattai over medium high flame.
Deep frying them till golden on both sides.
Once done , remove and drain the excess oil placing them over a paper towel.
Let cool completely and then store them in air tight container for up to 2 weeks.
Notes
How to sample? Take a small portion of the dough—- flatten as much as possible—- deep fry—- let cool completely for 10 minutes(This is very important, because warm thattai will be crunchy on the outside with very soft inside, that’s why cooling completely is very essential to check the exact taste and texture)Using a poori press, sandwich the dough ball between two zip locks to flatten.Secret to crispy thattai could be frying them over medium flame, but that doesn’t mean you can keep for long time in the oil. Fry them for few minutes, when the vigorous bubbles surrounding the thattai will comes to a stop, it will float on top of the oil. This is the right stage to remove them from oil, drain and cool completely.