Thattai Recipe (Thattai Murukku Recipe) | Diwali Savoury Snack Recipes

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I wanted to have some savoury snack recipes in this space for this diwali. And my first try is this thattai as I found it easy. This is the first time I'm trying thattai and I should say I'm totally satisfied with the outcome.Thanks Jeyashri for the perfect measurements. More diwali recipes to array up so, keep watching :)

Thattai Murukku Recipe - Ingredients
Recipe Reference : Jeyashris Kitchen

• Rice Flour - 2 cups
• Urad Dhal Flour - 1/8 cup
• Pottukadalai (Split Roast Gram Dal) - 1/2 cup
• Coconut - 1 tbsp grated(optional) - I didnt add
• Channa Dal - 1.5 tbsp
• Butter - 1.5 tbsp
• Red chilli powder - 1 tsp
• Hing(Perungayam) - a pinch
• Curry leaves - few torn into pieces
• White Sesame Seeds - 1/2 tbsp
• Water - as needed
• Salt- to taste
• Oil - as needed to deep fry

Method:

Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside. Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside.

Dry roast potukadalai for 2-3mins. Cool down and grind it to a fine powder. Now in a mixing bowl add rice flour, urad dhal flour, powdered gram flour, butter, channa dal, coconut(if you are adding),sesame seeds,chilli powder, salt and hing. Mix well until all is combined.

Now add water little by little to form a soft dough. Be careful in adding water. Take a ziploack bag or a plastic cover grease it with oil. Take a lemon sized ball and flatten it again using your fingers till its very thin, carefully take it from the plastic sheet and keep aside. Do this for the remaining dough. The more the thinner, the thattais will be crispier.

I use this method as I found it less time consuming. Just take a ball bigger than lemon, roll out carefully with a chapathi roller as thin as possible. Cut rounds using cookie cutter / a lid then slightly flatten it even more thinner using your fingers . Keep arranged in a cloth or newspaper. I find this method easy but you can use the method that is comfortable for you.

Prick the thattais with a fork to avoid puffing up. Heat oil, keeping in medium flame carefully drop the thattais and seep fry until golden brown. Cool down, drain in a tissue paper and then store in an airtight container.

This is the first time I am trying so halved the recipe and got around 20 thattais. You can double the quantity too. I didnt get perfect round shapes for all thattais but guess it will come by practise.

My Notes:

• Adding coconut is optional but sure gives a nice flavour . You can also few peanuts as in shops.
• Only pressing is time consuming else making thattais was just a breeze. I took the shortroute for pressing and it sure was less time consuming also you could get perfect round shapes.
• Make sure you press them thinner in either ways - as I had mentioned, the more thinner the more crispier your thattais will be.

The thattais were so flavourful even after 2 days and crispness remained the same too. This is sure a easy snack for begineers like me so do try this for diwali and let me know the feedback.