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!!
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
- 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