Thattai is one among the most famous south indian savory snack items. It is a deep-fried snack made from rice flour and is truly one of the yummiest south indian snacks. It is commonly prepared during gokulashtami/krishna jayanthi. I have been wanting to try making south indian snacks for quite a long time. With Krishna Jayanthi around the corner, I decided to start with thattais.
This year, Krishna jayanthi/gokulashtami was indeed a special one for me, as I got to make two of my favourites, kandarappam and milagu thattai. It is a perfect tea-time snack and is very easy to make.
Recipe Source: Sharmispassions
- Rice flour-1 cup (200 ml)
- Fried gram dal-2 tbsp
- Butter(At room temperature)-1tsp
- Chana Dal-1sp
- Black pepper corns-1 tsp
- Curry leaves-10 to 15
- Asafoetida-A pinch
- Salt-As required
- Oil-As required
Dry roast the gram dal and grind to a fine powder in a mixer jar.
Soak Chana dal in water for 10 minutes.
In a mixer jar, add curry leaves and black pepper corns and grind it coarsely.
In a mixing bowl, add rice flour, powdered gram dal, soaked Channa dal(without the water), curry leaves-pepper corn mixture, salt, asafoetida and butter and mix well
Add water in small amounts and knead into a smooth dough.
Make lemon sized balls out of the dough.
Grease a plastic sheet with little oil and place the dough ball on it. Cover using another plastic sheet greased with oil or with the free side of the same one.
Press using any flat- surfaced medium-sized bowl.
Prick using fork to avoid puffing up of the thattais and carefully remove it from the plastic sheet.
Heat oil in a kadai and fry until golden brown on low medium flame.
Repeat the same until the dough is done.
- Make the thattais as thin as possible to get crispy ones.
- I used a flat surfaced bowl to get uniform shape and size.
- Make sure the dough is neither too tight nor sticky.
- They can be stored in air tight containers and used for over a week.