Thattai Crispy Snack


  • Author - Malliga
  • Cusine - Indian
  • Serves - 8-10
  • Preparation Time - 30mins

INGREDIENTS

  • RICE FLOUR - 4 CUPS
  • URAD DHAL FLOUR - 1/4 CUP
  • ROASTED GRAM FLOUR(POOTUKADALAI) - 3/4 CUP
  • COCONUT SCRAPPED - 2 TBLSP(OPTIONAL)
  • CHANNA DAL - 2 TBLSP
  • BUTTER 2 TBLSP
  • WHITE SESAME SEEDS - 1 TBLSP
  • WATER- AS NEEDED
  • SALT - AS NEEDED
  • OIL - FOR DEEP FRYING
  • ASAFOETIDA- 1/4 TSP
  • CURRY LEAVES - FEW

PREPARATION

  1. Grind the roasted gram(pottukadali/chutney dhal) into a fine powder.
  2. Soak the channa dal for 1/2 an hour.
  3. Dry roast the urad dhal and powder it finely.
  4. I used the urad dhal flour which i get here.
  5. Mix the rice flour, urad dhal flour and the roasted gram flour together.
  6. Drain the water from the soaked channa dal.
  7. Add the channa dal to the flour.
  8. Add the curry leaves , salt , butter, redchilli powder sesame seeds and coconut(if using).
  9. Knead it into a dough adding enough water.
  10. The dough should be firm not watery.
  11. Greese a zip lock cover with oil.
  12. Take a lemon sized dough and flatten it using your palm.
  13. Heat a kadai with oil.
  14. When the oil is hot, keep the flame in medium.
  15. Drop the thattai into oil and fry both sides, till the sizzling sound of the oil subsides.
  16. You can even prick the flattened dough with a fork, to avoid it raising, before adding it to oil.
  17. Store it in a air tight container.
  18. Enjoy thattai with hot tea!

NOTE

  • The kneaded dough can be kept in the fridge and u can take it in batches and make thattai
  • This is to avoid the thattai getting reddish colur before getting cooked.
  • You can soak and grind pepper and redchilli and add to the dough instead of adding redchilli powder.
  • Peanuts an also be added to the dough.