Thattai Recipe – Ingredients
Recipe Reference : Jeyashris Kitchen | Recipe Category: Sidedish | Recipe Cuisine: North Indian
Rice Flour – 2 cups
Urad Dhal Flour – 1/8 cup
Pottukadalai (Split Roast Gram Dal) – 1/2 cup
Chana 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
Oil – as needed to deep fry
Salt- to taste
- 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 using your palms first.
- Then press it with your fingers till it is 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. You can also press it using the back of a tumbler. 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.
- 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.