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Thattai

15 Aug
Thattai

What do you have normally with your cuppa in the evening..

The usual samosa, biscuits?

Try the “thattai” for a change. It’s crisp and is mildly spiced which compliments well with the cuppa.

“Thattai” is one of the snacks of Tamilnadu. It is usually made during Krishna Jayanthi or sometimes even during Deepavali.

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Ingredients:

Rice flour (Idiyappam Flour Packet)                                                             –              2 cups

Urad dhal flour                                                                                           –              2 tablespoons

Butter                                                                                                       –              2 tsps

Roasted Channa dhal Flour                                                                         –              2 tablespoons

Red chilli Powder                                                                                       –              1 tsp

Sesame seeds                                                                                           –              ½ – 1 tsp

asafoetida                                                                                                   –              ¼ tsp

Channa Dhal (soaked)                                                                                  –              1 tablespoon

Curry leaves (Julienne)                                                                                –              1 tablespoon

Oil for deep-frying

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Method:

Soak the channa dhal in water for a minimum of half an hour.

Mix the rice flour, urad dhal flour, roasted channa dhal flour, butter, asafoetida, red chilli powder, salt, sesame seeds, curry leaves and the soaked channa dhal with water and make a smooth dough.

The dough should be such that when you roll no cracks should form.

Keep the dough covered with a damp kitchen towel at all times to prevent it from drying out.

Make small balls of the same size and keep aside.

Flatten the balls with any vessel having a flat bottom, between two sheets of plastic. (I used zip-lock bags)

Heat oil in a deep pan. The oil should be very hot.

Slowly remove the flattened thattai from the plastic cover and drop into the hot oil.

Reduce the heat to medium for the Thattais to cook inside.

When the bubbles from the thattai reduce on one side, turn it over and let it cook on the other side. Cook till all the bubbles from the thattai reduce and the color is golden or slightly brown.

Remove and drain on absorbent paper.

Do the same process for the remaining thattais.

Let them cool completely before serving.

Enjoy your thattai with hot coffee or tea in the evening.

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Note:

Roasted Channa dhal is “Pottukadalai” which is powdered.

You can make urad dhal powder by dry roasting the urad dhal till it changes color and powdering it in a coffee grinder/ mixer.

The temperature of the thattai is the most important to get crisp ones. It should be hot while adding into the oil and reduced to medium heat for it cook inside.

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Posted by on August 15, 2014 in Festival Dishes, Snack Time

 

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