Pepper Thattai | Milagu Thattai

Pepper Thattai is a crunchy, spiced savoury made by frying discs of rice flour dough flavoured with pepper. Pepper Thattai translated as Milagu Thattai is commonly made during Diwali and relished as a snack for the evening tea time.

Pepper Thattai / Milagu Thattai is another variation to our regular thattai recipe.This pepper thattai turned out to be so flavourful that even those who are not fond of thattais will love it just like me 🙂 As its Gokulashtami tomorrow, thought to post this pepper thattai that I tried a while back.I have no experience in thattai making but understood that the perfection comes only by practise.I am sure this year my thattais were far better than the ones I made for the first time.

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Pepper Thattai | Milagu Thattai

Pepper Thattai is a crunchy, spiced savoury made by frying discs of rice flour dough flavoured with pepper. Pepper Thattai translated as Milagu Thattai is commonly made during Diwali and relished as a snack for the evening tea time.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings15 Thattai

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup rice flour
• 2 tbsp fried gram dal
• 3/4 tsp butter at room temperature
• 1 tsp chana dal
• a tiny pinch hing
• few nos curry leaves
• salt to taste
• oil to deep fry

Instructions

• Take rice flour in the mixing bowl.
• Grind fried gram dal in a mixer to a fine powder. Add it to rice flour.
• Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture, set aside.
• Soak chana dal for 10mins.
• Now to the mixing bowl add chana dal and pepper mixture with salt and butter. Mix well.
• Now add water little by little to form a smooth dough. The dough should not be too tight.
• Take a lemon sized ball, I used 1 tbsp measure to get all the balls of even size.
• Make few balls, then take a plasic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.
• Prick with fork to avoid puffing up. Carefully remove it from the plastic sheet. Flatten as thin as possible only then you will get crisp thattais.
• Heat oil, carefully add 2-3 thattais at a time, deep fry till golden brown. This will take time to cook at least 3mins for each batch so fry patiently in low medium flame.
• Then drain in tissue paper.
• Cool down and store Pepper Thattai in an airtight container.

Notes

• Do not forget to prick with fork to avoid puffing up.
• The more thinner you press the thattais will be crispier. If you have a thick thattai then it will chewy and not crisp.
• Cook in low medium flame.
• The dough should not be too tight. If its tight, then it will crack while pressing.

Nutrition Facts

Pepper Thattai | Milagu Thattai

Amount Per Serving (25 g)

Calories 48 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.2g1%

Trans Fat 0.01g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Cholesterol 1mg0%

Sodium 2mg0%

Potassium 23mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 0.1g0%

Protein 1g2%

Vitamin A 7IU0%

Vitamin C 0.1mg0%

Calcium 3mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Pepper Thattai Recipe Step by Step

1. Take rice flour in the mixing bowl.Grind fried gram dal(pottukadalai) in a mixer to a fine powder.Pin
2. Add it to rice flour.Then add whole pepper and curry leaves in the mixer jar and grind it to a coarse mixture,Set aside.
   Pin
3. Soak chana dal for 10mins.Now to the mixing bowl add chana dal and pepper mixture with salt and butter.Mix well.
   Pin
4. Now add water little by little to form a smooth dough.The dough should not be too tight.Take a lemon sized ball, I used 1 tbsp measure to get all the balls of even size.Pin
5. Make few balls, then take a plasic sheet grease it with oil. Keep a ball, place another plastic sheet over it then press it with a flat surfaced bowl.
   Pin
6. Prick with fork to avoid puffing up.Carefully remove it from the plastic sheet.Flatten as thin as possible only then you will get crisp thattais.
   Pin
7. Heat oil,carefully add 2-3 thattais at a time, deep fry till golden brown.This will take time to cook atleast 3mins for each batch so fry patiently in low medium flame.Then drain in tissue paper.
   Pin

Cool down and Store in airtight container.

Expert Tips

• Do not forget to prick with fork to avoid puffing up.
• The more thinnner you press the thattais will be crispier.If you have a thick thattai then it will chewy and not crisp.
• Cook in low medium flame.
• The dough should not be too tight.If its tight, then it will crack while pressing.

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