Thattai is an Indian Festival Snack made using rice flour ,Urad Dal Flour and then with few spice ingredients ,This snack is usually prepared during festival days to distribute to friends and relatives .So usually they make it in bulk quantity.
Making thattai in home is a dream come true for me, There use to be small petty shop in front of my college where they smell amazing thattai,Once in two days me and my friend goes to the shop without fail, Since then it use to be my favourite snack , Was so happy that I could re-create the same in home.. I used my home made Urad Dal flour for this recipes ,which I have shared yesterday .
Recipe Cuisine: Indian | Recipe Category : Snack
Prep Time: 90 mins | Cook Time : 4 mins/batch| Makes :25 |Author :Sharmila
Rice flour – 2 cups
Roasted Gram Dal (Pottukadalai) – ½ cup
Urad Dal Flour – 1/8 cup
Channa Dal – 1 ½ tbsp
Peanuts – 2 tbsp
Butter – 2 tbsp
White Sesame Seeds – 1 tbsp
Hing /Asafoetida – 1 tsp
Red Chilli powder – 1 tsp
Salt as needed
Water as needed
Oil for deep frying
1. As a prerequisite dry Roast the Rice flour and Urad Dal flour till a nice aroma comes and allow it to cool down .Soak Channa Dal in water for an hour before preparing/Powder Roasted Gram Dal into a fine powder using a food processor. In a sieve, sieve together Rice flour, Urad Dal Flour and Roasted Gram Dal flour together. This is to ensure the flour mix evenly.
2. To the flour add in the soaked Channa Dal, Torn Curry Leaves, Red Chilli powder, Hing, Salt, Butter and White Sesame seeds, Mix everything well with hand.
3. Next add in the peanuts. By adding water mix the flour together to form a smooth dough. Make sure not more water is added.
4. Take a small portion of the dough and keep it in a zip lock cover and cover the dough with zip lock bag and then press and flatten the dough as thin as possible.
5. Press with a fork to make impressions on the thattai. Heat oil for deep frying once it is hot fry the thattai ,Cook evenly in both the sides and cook in medium flame, Once it turns crisp and golden brown remove from the flame and drain in paper towels.
- Pressing the thattai very thinly gives a crispier thatti,the more you press the more thinner it will be.
- This will comes by practise.
- Any vessel’s backside can be used to press the thattai.
- Few whole Roasted Gram Dal can also be added along with Peanuts.
- Stays good for 2 weeks.