Thattai
Deep fried snack made of rice flour, urad dal flour, chana dal and spices
Ingredients
- 1 cup rice flour
- 2 tbsp urad dal flour
- ½ tsp asafoetida / hing
- ½ tsp red chilly powder
- 1 tbsp channa dal / kadalai paruppu
- 1 tsp sesame seeds
- 1 sprig curry leaves chopped
- 15 gram / 1 tbsp butter softened
- Salt to taste
- Water as required
- Oil for deep frying
Instructions
- Wash and soak channa dal for 1 hour or until it is soft. Drain the water and set aside.
- In a large bowl, mix rice flour, urad dal flour, asafoetida, red chilly powder, sesame seeds, curry leaves, chana dal and salt.
- Add the butter and mix with hands into the flour until well incorporated. Add warm water little by little to form a stiff and smooth dough. Cover and set aside for 5 minutes.
- Heat oil for deep frying. Meanwhile divide the dough into gooseberry-sized equal balls and keep them covered.
- Take two zip-lock or milk covers and lightly grease one side with oil. Take one ball and place on the first cover and place another cover on top of it.
- Press with a flat-bottomed vessel like davara or steel glass. Then flatten using fingers as thin as possible. Prick with a fork to prevent puffing.
- When oil is hot, carefully take the thattai and slide into the oil. Cook on low-medium heat until the thattai becomes golden and crisp and the bubbles cease.
- Remove and drain on a tissue paper. Once cool, store in an airtight container.
Notes
- To make urad dal flour, roast urad dal until nice aroma comes. Cool and grind to a fine powder. Sieve it atleast 3-4 times.
- The consistency of dough should be like poori/chapathi dough. It should not be sticky.
- Flatten the thattai as thin as possible. You can also flatten them using your fingers, instead of pressing with flat-bottomed vessel.
- Lightly grease the ziplock covers everytime to avoid sticking.
- The oil should be hot when you drop the thattai. After dropping, it should be cooked in medium-low flame, otherwise the middle part will not be cooked.