The first time I tasted Thattai was at a South Indian grocery store in my city! Crispy, crunchy, and a tongue tickling blend of spices just made it my instant favourite. Every time I head out for groceries I had to buy myself a batch. Back home I'd make a cup of hot tea and we would crunch them until they finished. One day I asked the owner of the store what exactly they were made of and she very kindly gave me the recipe. Since then, I have always made Thattai at home. Not because I did not like the one from the store, but because once you munch one Thattai you cannot stop. I decide that if I really was craving them then I could make them. If not, no unnecessary munching of snacks just because of a visit to the store!!
I made Thattai last month. In fact I made them twice - yes two batches in as many weeks. They came out so well - golden, crunchy and very very good. This recipe is somewhat tweaked from the original recipe I received. I did not add any sesame seeds or peanuts, and neither did I add any chilies. I wanted ti make a simple non spicy version. If you like that tingle on that tongue, go ahead and add some red chili powder or even very finely sliced green chilies.
1 cup rice flour
4 tbsp urad dal flour
2 tbsp dhalia (roasted Bengal gram dal)
1/3 tsp hing (asafoetida)
1 tbsp urad dal, soaked for a couple of hours
1 tbsp chana dal, soaked for a couple of hours
Salt to tatse
6-8 curry leaves, chopped fine
2 tbsp butter
Water, as needed
Oil for deep frying
- Heat enough oil for deep frying in a large kadai (wok). Heat to almost smoking point, then reduce the heat to a medium.
- While the oil heats up, prepare the dough for the Thattai.
- Begin with grinding the roasted Bengal gram dal to a fine powder.
- Turn out into a large mixing bowl. Add the rice flour and urad dal flour and mix together.
- To this add the 2 tablespoons of butter and using the tips of your fingers, rub the butter into the flours.
- Now add the hing, salt to taste, the drained urad and chana dals, and curry leaves. Toss together, the using a tablespoon, add water only as needed to make a soft dough that is not sticky.
- Cover with a damp tea towel and rest for ten minutes.
- Next pinch out key lime sized pieces from the dough and turn into balls. Repeat for the entire dough.
- Make sure both the dough and the balls are covered during this process else they will dry out and become crumbly.
- Now take 2 zip lock quart sized sandwich bags, grease one side of each with some oil.
- Place a ball of dough on one greased bag, cover this with the second greased bag, then press firmly but evenly with a flat bottomed jar.
- Gently remove this flattened disc from the bags and carefully lower it into the heated oil.
- Fry until the disc stops bubbling in the oil. Strain and remove onto a kitchen towel.
- Repeat for the remaining dough balls.
- Allow the Thattai to cool completely before enjoying.
Good to Know
- Make sure the rice four is well sieved for this recipe. If necessary, sieve it on your own at home.
- The optimun geat at which the thatti cook to a crisp is between medium and medium low. The actual heat will vary depending on whether you are using a gas burner or an electric burner.
- If the Thattai begins to brown too fast, the oil is too hot. The Thattai will not cook to a crisp and will tasty soggy and leathery once cooked.
Like this recipe. Tried it. Leave me a comment:)
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