Crispy and flavorful southindian snack prepared on festive occasions like Krishna Jayanthi and Diwali. Serve as a regular snack along with tea too. This recipe can be made VEGAN too! { Step by Step }
Prep Time15 minutesmins
Cook Time45 minutesmins
Resting Time30 minutesmins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: southindian snack, tea time snack, thattai, thattai, thatai
Author: Sandhya Hariharan
Ingredients
1CupRice flour
2TbspUrad dal flour or ullutham maavu
2TbspRoasted gram flour or Pottukadalai powder
1TbspBengal gram dal or kadalai paruppu
1/2TspAsafoetida or Peringayam
1TspChilli powder
1/2TspSalt
15 Curry leaveschopped
2TbspUnsalted Butter **melted
1/2 - 3/4CupWater
Oil for frying
Instructions
Urad Dal Flour
To make Urad Dal flour, dry roast 2 Tbsp Urad dal in a pan until it slightly changes color.
Allow it cool down and blitz them to a fine powder. Sieve if necessary and the urad dal flour is ready to use. Simply measure out as needed and store the remaining for using later.
Roasted Gram Flour
To make Roasted Gram flour, dry roast 2 Tbsp roasted gram dal in a pan until it slightly changes color.
Allow it cool down and blitz them to a fine powder. Sieve if necessary and the roasted gram flour is ready to use. Simply measure out as needed and store the remaining for using later.
Thattai Dough
Place Bengal gram dal in 1/4 cup of hot water for 30 minutes. Drain and set it aside.
Dry roast rice flour in low flame until aromatic. Remember the rice flour just needs to be hot and colour remains in tact. Sift the flour in a large mixing bowl.
Add Urad Flour, Roasted gram flour, asafoetida, chilli powder, salt, curry leaves and Bengal gram dal to the mixing bowl.
Add melted butter and mix the ingredients using your fingers. The mixture will resemble bread crumbs like.
Add a little water at a time and mix until the flours comes together into a smooth dough. The dough should neither be too hard nor too soft.
Keep the dough covered with a damp cloth at all times, to avoid the dough getting dried out.
To make Thattai
Pinch the dough and divide it into equal small sized balls.
To make flat thattai , use 2 ziplock bags or parchment paper or butter paper.
Grease the ziplock bags with a little oil.
Place the rolled thattai dough on the first ziplock bag. Place the second ziplock bag on the top.
Use a flat bowl or katori on top of the dough and gently press to form a thin disc.
Prick holes with a fork. Alternatively use the curry leaves stem to prick holes.
Pick the prepared thattai disc and place it on a plate. Repeat the process with remaining dough.
Heat oil in a medium flame until hot.
Gently slide the thattai into the oil and fry in medium flame until they are done.
Depending on the size of the pan, fry 2 or 3 thattai's at a time.
Drain them on a kitchen paper. Store them in airtight container and enjoy the thattai.
Notes
To make VEGAN THATTAI, simply use HOT COCONUT OIL instead of Unsalted Butter. My grandma always made Thattai with coconut oil. I have made Thattai with both coconut oil and butter and they taste just as fabulous.YOU MAY ALSO LOVE THESE RECIPES Cornflakes MixtureBaked Methi MathriNamak PareMilk BarfiInstant Kesar Peda