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Pepper Thattai Recipe

Pepper thattai is a famous south Indian snack which is made from rice flour, urad dal flour and chana dal. This thattai is deep fried until golden brown. As the name says crushed black pepper is added to the thattai along with a small amount of hing and curry leaves which enhances the flavor.
The thattai becomes very crispy and spicy and I cannot stop with only one and empties the whole box. It is mostly made as an evening snack but some people even make it during the festivals like diwali, navrathiri and many more. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine South Indian
Servings 10 Thattai
Calories 88 kcal

Equipment

  • Cooking pot

Ingredients
  

  • 1 cup Rice Flour
  • ¼ cup Urad Dal Flour
  • 1 tablespoon Split Yellow Chana Dal
  • ¼ teaspoon Asafoetida
  • 2 teaspoon Black Pepper Powder coarsely ground
  • 2 sprig Curry Leaves chopped
  • 2 teaspoon Salt or to taste
  • ⅛ teaspoon Baking Soda
  • 1 tablespoon Oil + for deep frying
  • ¼ cup Water to ½ cup

Instructions
 

  • 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, pepper, soaked chana dal, baking soda, 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.

Notes

  • Use a small steel flat base utensil and press the thattai equally and lightly without breaking the dough. 
  • To achieve crispy thattais, prick them with a fork before frying to reduce puffing. 
  • Add hot oil after adding the water to keep the dough soft and flexible to shape and knead. 
  • If the dough cracks when kneading or when making the thattais, then add an extra teaspoon of water or oil. 
  • If the dough turns out to be too sticky, add a very little amount of rice flour and adjust it. 

Nutrition

Serving: 1servingCalories: 88kcalCarbohydrates: 16gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 479mgPotassium: 18mgFiber: 2gSugar: 0.03gVitamin A: 18IUVitamin C: 8mgCalcium: 9mgIron: 0.5mg
Keyword Krishna Jeyanthy recipes, Pepper Thattai Recipe, thattai recipes
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