Thattai is a savoury snack of Tamil Nadu (India) made during Diwali and Krishna Jayanthi festivals.
Ingredients:
(makes around 50 to 60 thattais)
4 cups rice flour
4 tbsp urad dal flour
4 tbsp powdered roasted gram (pottukadala in tamil and buna channa in hindi)
1/2 tsp asofoetida
3 tsp chilli powder
3 tbsp channa dal
2 tbsp sesame seeds
4 tbsp butter
Salt to taste
Water to bind
Curry leaves, chopped finely or torn into smaller pieces
Oil for deep frying
Method:
1. Soak channa dal in water.
2. Slightly roast the rice flour for a minute or two. Put this into a large mixing bowl.
3. Roast the urad dal flour and add it to the rice flour.
4. Add to this the roasted gram powder, asofoetida, salt, chilli powder, sesame seeds, curry leaves, butter, and the soaked channa dal.
5. Mix the above ingredients by adding water and knead into a soft dough.
6. Keep it covered as the dough tends to dry quickly.
7. Divide the dough into 2 or 3 portions. Take one portion and divide this into small lemon-sized balls while the remaining dough is kept covered.
8. Heat oil in a kadai for frying.
9. Flatten each ball on to a plastic sheet with your fingers.
10. Carefully remove them one by one and fry on both sides until crisp and the hissing sound of the oil stops.
11. Remove them on to an absorbent paper and store in containers when cool.
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| Ready to eat Thattais |
Ingredients:
(makes around 50 to 60 thattais)
4 cups rice flour
4 tbsp urad dal flour
4 tbsp powdered roasted gram (pottukadala in tamil and buna channa in hindi)
1/2 tsp asofoetida
3 tsp chilli powder
3 tbsp channa dal
2 tbsp sesame seeds
4 tbsp butter
Salt to taste
Water to bind
Curry leaves, chopped finely or torn into smaller pieces
Oil for deep frying
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| ingredients |
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| roast rice flour |
Method:
1. Soak channa dal in water.
2. Slightly roast the rice flour for a minute or two. Put this into a large mixing bowl.
3. Roast the urad dal flour and add it to the rice flour.
4. Add to this the roasted gram powder, asofoetida, salt, chilli powder, sesame seeds, curry leaves, butter, and the soaked channa dal.
5. Mix the above ingredients by adding water and knead into a soft dough.
6. Keep it covered as the dough tends to dry quickly.
7. Divide the dough into 2 or 3 portions. Take one portion and divide this into small lemon-sized balls while the remaining dough is kept covered.
8. Heat oil in a kadai for frying.
9. Flatten each ball on to a plastic sheet with your fingers.
10. Carefully remove them one by one and fry on both sides until crisp and the hissing sound of the oil stops.
11. Remove them on to an absorbent paper and store in containers when cool.
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