Im so excited to post today’s recipe. The memory still fresh in my mind……………………My sister and me raiding my grandma’s stock of indian snacks…………………….murukku, mixtures, sweets…………………and THATTAI!……We always used to buy them from ‘Grand Sweets’…..which was such a tiny shop back then with only one branch in Adayar, chennai.
Thattai is a traditional south Indian snack usually made during festivals…….or just enjoyed on an evening with coffee or tea………………..A hit with the kids! Yes!!!!!Mine couldn’t even wait till I clicked some photos for the blog! 😀
I was actually impressed with myself…………I thought it was definitely going to be a flop on the first attempt. Surprisingly it was extremely easy and there were quite a few blogs that I checked for this recipe. So I mixed a few recipes and came out with my own measurements to suit our taste. Although I agree that I definitely need more practice with the shaping ! LOL!………
INGREDIENTS:
Rice flour – 2 cups
Urad dal flour – 2 tbsps (see note below)
Pottu kadalai flour (roasted bengal gram) – 1 tbsp (see note below)
Asafoetida – 1/4 tsp
Red chili powder – 1.5 tsps
Channa dal – 2 tbsps
White sesame seeds – 1.5 tbsps
Butter, softened – 2 tbsps
Salt
Curry leaves, torn into bits – 1 stem(optional)
Water – 1 cup and 2 tbsps(approx)
Oil for frying
PROCESS:
- Soak the channa dal in some water for about 15 minutes.
- Dry roast the rice flour for a minute or so (not changing the colour)
- In a big bowl, sift together the rice flour, urad dal flour and the pottu kadalai flour
- Add in the asafoetida, red chili powder, sesame seeds, salt, curry leaves,butter and drained channa dal. Mix together.
- Add the water little by little till it comes together to form a ball of dough.
- Check for salt.
- Next, divide the dough into small balls( roughly the size of a lime)
- Next, take 2 plastic sheets or zip lock bags. grease the top of the first sheet and place a ball of dough on it. close it with the other greased plastic sheet. Now using a small plate or bowl(with a flat surface) press the ball of dough. It will flatten out. Then using your fingers even out the dough roughly in the shape of a circle, with the greased plastic still on top of the dough. Prick them with a fork in a few laces to ensure even cooking of the dough.
- Do the same for all the balls of dough and keep placing them on a dry cloth.
- Heat enough oil in a frying pan, to deep fry the dough.
- Once the oil has become hot, slip the circles in the oil. I fried two at a time, so that I don’t overcrowd the pan.
- Once it has become slightly browned, take it out of the oil and place them on kitchen towels to drain the oil.
- You can store them in an air tight container and enjoy them with your tea/coffee….
NOTES:
- To make the urad dal flour– Dry roast the urad dal for a minute or so .(not changing the colour)cool down and blend in the blender till its nicely powdered.
- to make the pottukadalai flour– Dry roast the pottukadalai for a minute or so. (not changing the colour) cool down and blend in the blender till its nicely powdered.
