Saturday, October 18, 2014

Thattai Recipe - How to make Crispy Thattai

Thattai is mostly prepared for Krishna Jayanthi or Diwali in the Southern parts of India. I had tried this couple of times earlier, but have never clicked or posted the recipe. So I wanted to prepare this for this Diwali and here is the recipe along with the tips that I have learnt so far.


Rice flour - 1 cup
Fried Gram dal flour (Pottukadalai Maavu) - 2 1/2 tbsp
Urad dal flour - 1 tsp
Channa dal - 1 1/2 tsp
Peanuts - 1 tsp (optional)
Unsalted Butter - 1 1/2 tsp
Chilli powder - 1/2 tsp
Curry leaves - few (Optional)
Hing, salt as per taste
Oil - for deep frying


Preparing the flours and other ingredients
  • I used the store bought rice flour. Sieve the flour twice and roast it for couple of minutes. Just until the flour becomes warm. Transfer it to a wide bowl.                            
  • Take 2 1/2 tbsp of fried gram dal (pottukadalai) and powder it in a mixer. Sieve it and add it along with the rice flour.
  • If using urad dal flour, take a tsp of urad dal and fry until golden brown, allow to cool and grind it in the mixer. Sieve and add along with the rice flour. Remember, you need to use either fried gram dal flour or urad dal flour, not both.
  • Soak the channa dal in water for 30 mins.
  • In a pan dry roast the peanuts, remove the skin and add it along with the flours.

How to prepare thattai
  1. Take the bowl containing rice flour and gram/urad dal flour. Along with this add chilli powder, curry leaves, hing, channa dal, peanuts and salt. Mix well.                          
  2. Now add enough water to knead to a soft pliable dough. 1/2 cup of water is what I needed for getting the right consistency. Now, the thattai dough is ready. Check the dough for salt and add adjust accordingly.
  3. Make equal sized small balls out of it and keep covered.
  4. You will need ziplock bags or milk covers or any plastic sheets, greased with oil for flattening the thattai. Place a ziplock cover on a flat surface. Place few drops of oil in its center and grease it. Do the same to the other ziplock cover too. Now, place a dough ball over the ziplock cover and cover it with the other greased one. Meanwhile heat oil for deep frying. 
  5. Flatten it with your finger tips or use a bowl with a flat surface and press it until it is thin and even on all sides. This is the key thing for getting crispy thattais. Carefully take off from zip lock cover by inverting it on one hand and drop in hot oil. Cook in medium until golden brown and crispy on both sides. Repeat the same for all the thattais. Store in an airtight container  and enjoy the crispy thattais.
  1. The dough should not be too dry. For checking this, take a small ball and try flattening it. It should not crack, you should be able to flatten it smoothly. That is the right consistency.
  2. Flatten the thattais as thin as possible. Only then you will get crispy thattais.
  3. Prick it with a toothpick or fork here and there, if thattais are not cooked in the middle
  4. Oil temperature has to be perfect for perfect thattais. Oil should not be fuming hot, else the thattais will turn dark brown in color. Keep the flame in high while dropping the thattai dough. Then turn the flame to medium low and cook on both sides until golden brown.

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