Thattai Recipe /How to Make Thattai/Diwali Special

Thattai is a crispy and crunchy snack that is very addictive and one of my favorite savories. Thattai is usually made during Diwali ,Krishna Jayanthi and other festive occasions. Now that Diwali is fast approaching, I thought of sharing with you all, this  foolproof, authentic and traditional recipe. Do try it out friends and post your comments here. Meanwhile, do check out other interesting Diwali Sweets and Diwali Snack varieties here.

Here’s how to make Thattai with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Rice Flour/Arisi Maavu	2 cups
Urad Dal Flour/Ulluthanm Paruppu Maavu	2 tbsp
Roasted gram Flour/Pottukadalai Maavu	2 tbsp
Asafoetida/Perungayam	¼ tsp
Red Chilli Powder/Milagai Thool	1 tsp
Black Pepper Powder	¼ tsp
Sesame Seeds/Ellu	1 tbsp
Butter/oil	2 tbsp
Channa Dal/Kadalai Paruppu	1 tbsp
Urad Dal/Ullutham Paruppu	1 tbsp
Curry Leaves/Karivepillai	8-10
Salt	As needed
Oil	For Deep Frying

Preparation Time: 1 hour 

Cooking Time: 20 minutes

Makes: 22-24 thattais

Author: Priya Anandakumar

Method

Soak channa dal and urad dal in water for about one hour. After one hour wash the dals, drain the water and keep it aside.

I have used homemade rice flour which I have roasted and sieved .

To Prepare Urad Dal Flour - Dry roast the urad dal in a kadai until slightly golden colour in a medium flame. Cool the urad dal completely and grind it in a dry mixer to a fine powder. Sieve the urad dal flour and keep it aside.

To Prepare Roasted Gram Flour/Pottukadalai Maavu – Grind the roasted gram/pottukadalai in a dry mixer to a fine powder. Sieve the pottukadalai flour and keep it aside.

In a wide bowl, add rice flour, urad dal flour, roasted gram flour, red chilli powder, black pepper powder, sesame seeds, salt, curry leaves and soaked dals.

Add the melted butter to the flour mixture.

Slowly add water little by little to the flour mixture to make a smooth and soft non sticky dough. Make small lemon sized balls. Keep the dough covered to prevent it from drying.

Take a ziplock cover or a plastic sheet and grease it with oil. Place one ball of thattai dough and start flattening with your fingers and keep pressing until it is even and thin. Carefully remove from the plastic sheet and keep it aside. Prick the thattai with fork to avoid puffing up when frying the thattais.

 Alternatively, place another ziplock cover on the ball, use a flat bottomed vessel and press on the dough to make a thin, round shaped thattai.

Heat oil in a kadai in medium flame. Gently slide in the thattais and deep fry until they turn golden brown or until the sizzling sound of the oil subsides. Remove it from oil and drain it on a paper towel. Repeat the same process for rest of the balls.

Store the thattais in air tight containers and enjoy it with a cup of hot tea.

Crispy and crunchy thattai is ready to be enjoyed.

Suggestions:

Ensure you make the thattis as thin as possible,  for crispy thattais.

Add one the above mentioned butter quantity, if you add more butter the thattai will breakit into pieces in the kadai itself.

I have used black pepper powder and roasted gram flour, both of them are optional.

Roasted peanuts also can be added to the dough for more taste.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Until then I am signing off…