Thattai is one of the very popular Indian snacks made during several Indian festivals. This year this is one of my savory recipes that I am making for Diwali. My very good friend here, Bhuvana makes very good thattais and living so near her gives me the privilege to taste it whenever she makes it. Last night when I was thinking of making it, I called her up and asked her for the recipe. So this is my friends’ recipe modified a little from guidance from my mother.
Preparation time – 30 mins
Cooking time – 2 hrs
Difficulty level – medium
Ingredients – (makes around 50 Thattais)
- Rice flour – 2 cups
- Urad dal flour/ullutham maavu – ¼ cup *
- Roasted gram flour – ½ cup **
- Bengal gram dal/kadalai paruppu – ¼ cup
- Coconut – ¼ cup (grated)
- Chili powder – 2 tsp (varies based on spice level)
- Asafetida – 1 tsp
- Ellu/White Sesame – 2 tbsp
- Salt – to taste
- Karuvepillai/curry leaves – few
- Oil – 2 tbsp
- Butter – 3 tbsp
snacks during the festival season. If you are planning to make couple of
dishes involving this, I would suggest that you make a big batch and
store in an air tight container.
about ½ cup of Urad dal. Fry the urad dal until brown and let it cool
down. Grind it to a very smooth powder and sieve it. Again grind the
coarse remaining dal and sieve it again. Use the fine powder to make the
Slightly warm the pottu kadali/roasted gram (for about 2-3 mins). Cool
it down and grind it to a smooth powder. Sieve it and use the fine
powder in the recipe.
- Soak the Bengal gram dal for about an hour.
- Spread the karuvepillai in a plate and microwave it on high for about a minute until the curry leaves are crisp. Crush it with your hands and keep aside.
- Roast the rice flour until it is hot and aromatic. The rice flour does not have to change color, but it has to be hot to touch. Transfer it to a large bowl.
- To the bowl, add all the flours, drained Bengal gram dal, coconut, salt, sesame, asafetida and crushed curry leaves. Mix it well.
- Now add the chili powder on the top. Simultaneously heat a small pan with the oil (2 tbsp) and pour the hot oil over the chili powder.
- Now add the butter and using your hands mix everything well until it resembles bread crumbs.
- Slowly sprinkle water to this mixture and bring it all together to form smooth dough.
- Spread a large veshti/dhothi/muslin cloth in the counter top. Make small balls (as big as key lime) and flatten it on the cloth. Use the fingers initially to flatten and then using the heel of your palm flatten it entirely to form a thin disc. Do the same with about 20 or so thattais and leave the m on them cloth until they are ready to fry. Doing this ensures that all the excess moisture is taken out of the thattais which delivers very crispy thattais.
- In the meantime, heat oil in a wide kadai. Once the oil is heated through, lower the heat to low and start dropping the thattais into the hot oil. Depending on the size of the kadai, you can drop 3 to 4 thattais at the same time. Slightly increase the heat and fry them until light brown. Remove it on a paper towel and then transfer it to a container. Repeat the same for the rest of the dough.
- Once cooled completely, store them in an air tight container.
- Adding the hot oil to the flour makes the thattais super crispy. The butter makes them melt in your mouth crispy.
- Crushing the curry leaves and adding it to the thattais makes it very aromatic. Also crushing it makes sure that there are not big pieces of curry leaves in the thattai.
- I made large thattais with about half the dough and the remaining dough; I made them into tiny bite size thattais. In this way the kids can eat it without wasting and it becomes a fun bite size snack for them. This is my grandmother’s idea to make it fun for the children.