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Thattai

Thattai, crispy – light – irresistible savory snack! Amma makes this for Krishna Jayanthi | Gokulashtami and Deepavali. This is the first time I have tried making these and came out really well, they are comparatively easy to other festive snacks/bakshanams.

 

 

Makes about : 23-25 thattai

Ingredients you’ll need:

1 cup rice flour*
2 tbsp black gram | urad dhal flour**
1/2 tsp chili powder or to taste
1/4 tsp Asafoetida
1 tbsp butter or ghee
2 tbsp Bengal gram, soaked in hot water
1 tsp Salt or to taste
Oil – to deep fry

*Rice Flour: You can either use store-bought rice flour like I did or soak rice in water for 2 hours. After 2 hours, Drain water completely from rice and spread in a single layer on a piece of cloth to absorb the excess water. Grind to a fine powder and sieve.

**Black gram Flour: Dry Roast the lentil till it begins to change in color and is aromatic. Powder in a mixie and sieve.

Preparation:

In a mixing bowl, Add rice flour, black gram flour (roasted & ground), chili powder, asafoetida, salt, butter/ghee, Bengal gram that is soaked in hot water for 20 minutes and mix. Knead adding little water at a time.

Divide the dough into equal parts and roll into a soft ball, don’t have to roll them in tight ball.

I used two ziplock bags and a flat base bowl to form them to a perfect disc. You can use any thick plastic sheet to make these.

Lay a ziplock bag on the surface and lightly grease. Place a ball of dough, lay the other ziplock bag on top and using the flat base bowl, press gently to form an even disc.

Using a fork, press gently on the thattai. This will prevent the thattai puffing up when fried.

Gently slide the thattai in hot oil and fry until they are golden brown. Once removed from oil, place on paper towel to absorb excess oil.

Once cooled, store in air tight container.

 

 

Happy Cooking.

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November 2017
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