Thattai – Thattai is one of common savory snack, this can be prepared in large quantity, which stores fresh for 2 weeks, once stored in an air tight container. Thattai goes out well with a cup of tea, also this can be served as an offering to God during Janmastami/Krishna Jayanthi and Diwali. Let us move on to the recipe…

Thattai

Ingredients:

• Rice flour – 1 cup
• Bengal gram / Urad dal / Ulundham paruppu powder – 1 ½ tbsp
• Split Roast Gram Dal (pottukadalai) powder – ¼ cup
• Channa Dal / Kadala Paruppu – 1 tbsp
• Butter – 1 tbsp
• Red chilli powder – 1 tsp
• Hing – ¼ tsp
• Curry leaves – a string
• Cumin seeds – 1 ½ tsp
• Oil – for frying
• Salt to taste

Fried split roasted gram dal

Powdered roast gram dal / roasted pottukadalai powder

Roasted rice flour

Ingredients all together

Ingredients mixed with water to form dough

Rolled to a ball

Flatten roll, pricked with fork

Thattai getting deep fried in oil

Thattai

Thattai

Preparation:

• Soak channa dal for about 20 mins. Drain the water and keep the channa dal aside.
• Dry roast split roast gram dal/pottukadalai, let it to room temperature and grind it to fine paste. Keep aside.
• Dry roast rice flour, till the raw smell goes off.
• Take rice flour, urad dal flour, powdered gram flour, butter, channa dal, cumin seeds, chilli powder, hing and salt. Mix well until all is combined.
• Heat oil in a kadai.
• Now add water little by little to form soft dough. Grease your hand with oil or grease a plastic paper with oil.
• Take a lemon size ball and flatten it using your palms on your hand or plastic paper.
• Press it with your fingers till it is thin; prick this thattais with a fork to avoid puffing up.
• Drop this thattai in the hot oil. Turn the sides and deep fry them, till their colour changes to golden brown.
• Remove the thattai from fire and drop it in a tissue paper.

Wait till it come to room temperature and then store it in an airtight container. The crunchy, yummy and attractive thattai is ready.

Making of Thattai:

Note: Make sure you press them thinner, the more thinner  and the more crispier the thattais are ready.