Thattai is a very common evening snack item. No idea as to why this recipe has not been by posted me. Well and good that, now there is an easy version, which is also very tasty and crispy.
Ingredients:
Idiappam Rice flour 1 cup.
Pottukadalai Flour 1 tbsp.
Urad Dhal Flour 1tbsp.
Channa Dhal 2 tbsp.
Zeeragam / Black or White Sesame 1 tsp.
Garlic 10 pods
Chilly Powder 0.5 tsp.
Hing, Salt, Curry Leaves, Oil to fry.
Method:
Soak the Channa Dhal for an hour.
If Idiappam flour is not available at home, slightly dry roast the ordinary home made or store bought rice flour. Similarly if Urad Dhal flour or Pottukadalai Flour is out of stock, slightly dry roast the Urad Dhal. Powder the Urad Dhal and the Pottukadalai separately in a small mixer jar. Sieve all the three flours and mix well with the salt.
Drain the water from the soaked Channa Dhal and using the whipper button, break them a little in the small mixer jar. Add with the flours. Grind the Garlic pods in the same jar and add.
Add the Curry Leaves, Hing, Chilly Powder and 1 tbsp. of hot oil. Mix well. Add water and knead into a dough, not very hard and not very loose. Make into small balls.
Take 2 plastic sheets of 12 x 10 inches. Smear with oil. Place 6 or 7 balls with space for expanding, when pressed. Cover with another oil smeared sheet. Press using a flat bottomed bowl, preferably, a coffee dhabara.
Heat oil moderately, remove the Thattais gently from the sheet and drop in the oil. Flip to the other side. Remove from the oil once the bubbles disappear. The frying will be over in 4 or 5 batches. Now the very crispy Thattais are ready.
Preparation Time 10 minutes.
Frying Time 25 Minutes.
Finished Product 25 Thattais
Thattai
Ingredients:
Idiappam Rice flour 1 cup.
Pottukadalai Flour 1 tbsp.
Urad Dhal Flour 1tbsp.
Channa Dhal 2 tbsp.
Zeeragam / Black or White Sesame 1 tsp.
Garlic 10 pods
Chilly Powder 0.5 tsp.
Hing, Salt, Curry Leaves, Oil to fry.
Method:
Soak the Channa Dhal for an hour.
If Idiappam flour is not available at home, slightly dry roast the ordinary home made or store bought rice flour. Similarly if Urad Dhal flour or Pottukadalai Flour is out of stock, slightly dry roast the Urad Dhal. Powder the Urad Dhal and the Pottukadalai separately in a small mixer jar. Sieve all the three flours and mix well with the salt.
Drain the water from the soaked Channa Dhal and using the whipper button, break them a little in the small mixer jar. Add with the flours. Grind the Garlic pods in the same jar and add.
Add the Curry Leaves, Hing, Chilly Powder and 1 tbsp. of hot oil. Mix well. Add water and knead into a dough, not very hard and not very loose. Make into small balls.
Take 2 plastic sheets of 12 x 10 inches. Smear with oil. Place 6 or 7 balls with space for expanding, when pressed. Cover with another oil smeared sheet. Press using a flat bottomed bowl, preferably, a coffee dhabara.
Heat oil moderately, remove the Thattais gently from the sheet and drop in the oil. Flip to the other side. Remove from the oil once the bubbles disappear. The frying will be over in 4 or 5 batches. Now the very crispy Thattais are ready.
Preparation Time 10 minutes.
Frying Time 25 Minutes.
Finished Product 25 Thattais
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