Thattai recipe – How to make thattai – Thengai Thattai recipe – Coconut thattai murukku recipe – South Indian Thattai recipe – Tamil Nadu thattai recipe – Easy Deepavali snacks recipe- Diwali Snacks recipes – Thattai is a traditional crispy snack made during festive season especially made during Diwali and Krishna Jayanthi. Today i will sharing an easy Thattai recipe which i learned from Mrs. Radha Natarajan’s youreverydaycook blog. I got so tempted to try the moment she posted this under her thread, it sounded very easy with simple everyday ingredients, especially the addition of coconut bits / shredded coconut adds ton of flavor to these thattais. Thank you Radha Madam, everyone at home enjoyed it!
Try our DEEPAVALI SNACKS and DEEPAVALI SWEETS
Thattai Recipe
Ingredients
- 1 cup rice flour
- 1 tablespoon urad flour
- 1 tablespoon roasted gram flour
- 1/2 teaspoon salt
- 1 teaspoon red chilli powder
- 1/4 teaspoon asafoetida
- 1 teaspoon sesame seeds
- 1 tablespoon channa dal soaked for 1 hour
- 1 tablespoon coconut bits or grated / shaved
- 10 leaves curry leaves
- 1.5 teaspoon butter room temperature
- 2 cup oil for deep frying
Instructions
- Soak the chana dal /kadalai paruppu in water for an hour. Keep it ready.
- Mix rice flour, urad flour, roasted gram along with salt, red chilli powder, sesame seeds, coconut flakes, asafoetida, curry leaves and butter. Add in the soaked channa dal to it and combine to make a crumbly mix.
- Slowly add water little by little to make a soft but stiff dough.
- Apply oil over a plastic sheet or ziploc bag. Pinch a little dough, make a small ball and press / flatten with your fingers.
- Pierce them with a fork.
- Heat oil in a kadai and start frying the thattai over medium high flame.
- Deep frying them till golden on both sides.
- Once done , remove and drain the excess oil placing them over a paper towel.
- Let cool completely and then store them in air tight container for up to 2 weeks.
Notes
Using a poori press, sandwich the dough ball between two zip locks to flatten.
Secret to crispy thattai could be frying them over medium flame, but that doesn’t mean you can keep for long time in the oil. Fry them for few minutes, when the vigorous bubbles surrounding the thattai will comes to a stop, it will float on top of the oil. This is the right stage to remove them from oil, drain and cool completely.Try another version of THATTAI using gram flour.
Soak the chana dal /kadalai paruppu in water for an hour. Keep it ready.
Mix rice flour, urad flour, roasted gram along with salt, red chilli powder, sesame seeds, coconut flakes, asafoetida, curry leaves and butter. Add in the soaked channa dal to it.
Combine to make a crumbly mix.
Slowly add water little by little to make a soft but stiff dough.
Apply oil over a plastic sheet or ziploc bag. Pinch a little dough, make a small ball and press / flatten with your fingers. Pierce them with a fork.
Heat oil in a kadai and start frying the thattai over medium high flame. Deep frying them till golden on both sides.
Once done , remove and drain the excess oil placing them over a paper towel.
Let cool completely and then store them in air tight container for up to 2 weeks.
Notes
How to sample? Take a small portion of the dough—- flatten as much as possible—- deep fry—- let cool completely for 10 minutes(This is very important, because warm thattai will be crunchy on the outside with very soft inside, that’s why cooling completely is very essential to check the exact taste and texture)
Using a poori press, sandwich the dough ball between two zip locks to flatten.
Secret to crispy thattai could be frying them over medium flame, but that doesn’t mean you can keep for long time in the oil. Fry them for few minutes, when the vigorous bubbles surrounding the thattai will comes to a stop, it will float on top of the oil. This is the right stage to remove them from oil, drain and cool completely.
I have used store bought roasted urad dal flour and rice flour. You may use homemade rice flour or idiyappam flour.
