Thattai Recipe

There are few variations in ingredients for making thattai. some will add both urad dal  & fried grams. But this recipe I shared here is what I learned from my mom.  my mom some times add the coarse powder of roasted groundnut in the dough. 

One important note for beginners once the thattai comes to room temperature store in an airtight container to retain that crisp texture.  If you store it hot then, it will become moist and crisp texture will not be retained. 

Ingredients:

1.  1 cup -Rice flour (Readymade one)

2.   ½ -cup Fried gram flour (pottukadalai mavu powdered and sieved)

3.    ½ tbsp. Bengal gram dal/ kadalai paruppu ( soaked in water)

4.     Less than ½ tsp Red Chilli powder

5.     1-2 tsp Unsalted butter

6.     ¼ tsp Hing

7.     Some finely chopped curry leaves.

8.     few crushed cumin seeds (or) sesame seed

9.     Salt as needed

10.  Water

11.   Oil for deep frying

For making Thattai:

1.       Dry roast rice flour for 2 minutes in medium flame. Do not let the colour change.

2.        * After roasting when you take a pinch of flour it should be in a consistency to put kolam( rangoli)

3.       Then, except oil add all the above ingredients and add water little by little to make a  smooth non-sticky dough.

4.       Now make medium size ball from the dough.

5.       To flatten the ball to Thattai shape you can either spread zip lock bag/ foil sheet/ banana leaf.

6.       Now grease oil in that sheet and place the ball in the centre either using hand or by placing a flat bottomed bowl u can flatten it. Repeat the same process for the rest of the balls.

7.         Carefully take off from sheet and fry it in hot oil on medium heat.

8.       *To check the temperature of the oil just take a pinch from the dough and drop inside. If it pop’s up without turning brown then the temperature of the oil is perfect.

9.       While frying it may slightly puff up this means that our dough ratio is perfect. Once it’s cooked on 1 side flip and cook it on the other side.  Take out once the bubbles completely stops.

Now our hot tasty Diwali / Regular snack thattai is ready.

Note:

1.       Butter can be replaced with oil. But exact softness will get only from butter

2.       If need by using fork you can prick the thattai before frying. So that it cooks well.

3.       Adding chopped curry leaves will enhance the taste and flavor.

    4.       Adding soaked Bengal gram dal will add crunchiness to the thattai.