Thattai is one snack which i was planning to make for quite a while, since krishna jayathy is around the corner i thought it is the perfect time to share it. So i made it today and here is the recipe.
Cooking Time : 2 min per batch
Makes : 10 thattai
Rice Flour – 1 cup (HOMEMADE)
Urad Dal Flour – 2 tblspn (HOMEMADE)
Roasted Gram Dal / Pori Kadalai – 1/3 cup powdered
Chana Dal / Kadalai paruppu – 1 tblspn
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Chilli Powder – 2 tsp
Garlic – 1 tblspn grated finely
Curry Leaves – 10 to 12 leaves torn
Salt to taste
Oil – 1 tblspn + for deep frying
Water – 1/4 cup to 1/2 cup
Take rice flour in a dry pan and roast it little, Remove to a bowl.
Take urad dal flour in the same pan and roast it little. Remove to the same bowl.
Add in salt, powdered gram dal,chilli powder, grated garlic,soaked chana dal, curry leaves, asafoetida and water to make a smooth dough.
Heat oil for deep frying. Once the oil is hot, the 1 tblspn of oil and add it to the dough.
Divide it into 10 equal balls. Spread a plastic sheet, place a ball in the center, cover with plastic wrap and press the top with another flat bowl.
Prick the top with fork, drop in hot oil and fry for 30 sec or so, now reduce the heat and cook on low heat for a min or so till it gets crispy.
Drain it and cool it down completely.
Store it in air tight container and set aside.
This keeps well for more than 10 days.
|Take all your ingredients|
|Soak Chana dal in water|
|In a dry pan, add in rice flour|
|roast it little|
|remove to a bowl|
|in the same pan add in urad dal flour|
|roast it lighty|
|take it in the same bowl|
|add in roasted gram dal powder also known as pori kadalai or dalia|
|add it in|
|add in salt|
|add in chilli powder|
|add in asafoetida|
|add in grated garlic|
|and some curry leaves|
|add in soaked chana dal|
|slowly add in water|
|add a tblspn of hot oil|
|take a small portion|
|roll it into smooth ball|
|i shaped all the balls|
|take a plastic sheet, i used my oil cover, place |
the ball in the center
|cover it up|
|press the top using a bowl|
|prick top with fork|
|remove it carefully|
|drop in hot oil|
|let it fry on high for few mins|
|Drain and cool down, then serve|