Nov 1, 2015

447: Thattai – Version 3


This is a traditional south Indian snack recipe, Thattai looks like tiny tortillas – deep fried to golden brown perfection.  It is little bit time consuming than any other snack. But the taste is worth all the effort and hard work!!

Ingredients:
Rice flour                                          2 cups
Urdh Dal Flour -                                3 Tbsp.
Byadagi Red chilies                            5 no.
Curry leaves chopped                         2 Tbsp.
Bengal gram                                        2 Tbsp.
Urdh Dal                                            1 Tbsp.
Butter                                                1 Tbsp.
Salt                                                    To taste
Asafetida powder                               1/4 tsp
Cooking Oil                                          for deep frying

Method

  • Soak the Bengal gram and uradh dhal in 1/2 cup of  warm water for an hour until soft.
  • Soak the Red chilies in a hot water for ½ hours.  Grind Red chilies and Asafetida in a mixer.
  • Mix all the ingredients in a bowl; sprinkle water little by little and knead it into dough. Be careful in not to add too much of water.
  • Divide it into gooseberry sized balls. and keep it covered and let it to dry.
  • Take aluminum foil or zip loc covers, grease it with few drops of oil.  Flatten the ball into thin discs.

  • Grease your fingers and press the ball with your fingers to flatten it.
  • Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Meanwhile heat oil for deep frying. Once the oil is smoking hot, reduce the flame to medium
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • Flip and cook for more time until the bubbles completely stops, and  cook for 1 more minute in medium – low flame to ensure cooking completely. To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Drain in paper towels. Do one by one and finish all the dough. Cool down.
  • Once cooled, store them in an air tight container.
  • Enjoy them with your hot tea, or with piping hot rasam rice.
See my Other Thattai Recipe here


Thattai- Version 1



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