Pepper Thattai Recipe (Milagu Thattai Recipe)
Pepper Thattai is a crispy, spicy snack made during festivals or for evening tea. These are thin rice flour discs which are flavored with pepper and fried till golden and crunchy. They are also called Milagu Thattai and they are simple to make but very satisfying. The pepper gives warm little kick and butter adds richness, it just melts in mouth.
Servings15 Thattai
Ingredients
- 1 cup rice flour
- 2 tablespoon fried gram dal
- 1 teaspoon pepper
- ¾ teaspoon butter at room temperature
- 1 teaspoon chana dal
- 1 tiny pinch hing
- few 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 tablespoon 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
- Press thin – I always press dough as thin as possible between greased sheets. This helps to make thattais crisp. If thick, they turn chewy.
- Prick before frying – I prick each thattai with fork so that it does not puff up while frying. This makes them cook evenly.
- Frying – I fry them in low medium flame. If flame is high, outside turns brown fast but inside stays soft.
- Dough – Make sure the dough is soft and not tight. This helps to press it easily and prevents cracks.
- Cool before storing – I always cool the thattais completely before keeping them in the jar. This keeps them crisp for long.
- Butter quantity – Do not skip butter. I have tried without once, but thattais become hard. So little butter gives perfect crispness.
Nutrition Facts
Pepper Thattai Recipe (Milagu Thattai Recipe)
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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