|1 Cup Rice Flour|
|1 Teaspoon Urad Dal Flour|
|0.5 Teaspoon Red Chili Powder|
|0.25 Teaspoon Asafoetida (Asafetida / Hing)|
|As Needed Salt|
|2 Teaspoon Finely sliced Coconut|
|2 Teaspoon Roasted Gram Dal (Pottukadalai / Dhaliya)|
|Few Curry Leaves|
|For Frying Oil|
|1 Tablespoon Butter|
a South Indian snack traditionally made during Krishna Jeyanthi, Diwali and also for Karthigai Deepam
Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai. Try this crispy and crunchy thattai and share your comments!
My MIL used to make thattai by soaking and grinding parboiled rice along with red chili powder, salt and hing. Since its made with parboiled rice we can’t keep it as an offering for festivals. Instead for a home snack, we can try that version of thatti too. As the spice is mainly red chili powder for parboiled rice thattai it will be more spicier than rice flour based thattai.
For other traditional snacks like ribbon pakoda, puzhungal arisi kai murukku, thenkuzhal and other snacks click here. There is also an Andhra Version of Thattai which they call as “Nippatulu” . For the festivals like Krishna jayanthi, Diwali, Karthigai Deepam etc we make this yummy and crispy Thattai.
Take a pan, add rice flour, urad dal flour, salt, red chilli powder, hing, sliced coconut pieces, curry leaves, fried gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough
Making of Thattai
Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper. Grease the fingers with oil and press the ball to flatten it. Make the patties really thin and prink each thattai with a fork or a tooth pick in many places. Pricking makes the oil penetrates to the inner portion of the thattai and cooks the inner portion well. If the inner portion of thattai is now cooked, then the thattai will be chewy. Also if you miss the pricking, then sometimes, the thattai will become like a poori. So pricking is an important step.
Deep Frying Process
Heat the oil in a heavy bottomed pan. Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily.
Turn them to cook evenly until golden yellow/ deep brown. Allow the thattai to cook till all the bubbles ceases and also keep the flame in medium till the thattai is cooked completely. Drop them on a paper towel to drain excess oil. Once cooled, store them in an air tight container.
The delicious Thattai is ready for neivedhyam and for serving.