Thattai is a very popular South Indian crispy and deep fried snack. A delicious anytime snack, there are many variations of this available and is often made during festive/special occasions.
Raw Rice – 500 gms
Urad Dal – 50 gms
Roasted Gram – 1 tsp, powdered
Bengal Gram Dal – 1 tblsp
Salt – 1 tblsp
Black Pepper Powder – 1 tblsp
Asafoetida Powder – 1 1/2 tsp
Butter – 1 tblsp
Oil – 500 ml
Curry Leaves – few
1. Wash and soak the rice for 30 minutes.
2. Drain and spread it out on a cloth under the shade to dry.
3. Then grind to a smooth powder.
4. Sieve the flour and dry roast till all the moisture evaporates.
5. Dry roast the urad dal till golden and grind to a powder.
6. Soak the bengal gram dal for 30 minutes.
7. For 2 parts of rice flour, add 1/4 part of urad flour.
8. Combine them in a bowl.
9. Add roasted gram flour, drained bengal gram, salt, butter and mix well.
10. Gradually add enough water and mix well to a thick, pliable dough.
11. Add curry leaves and mix again.
12. Make small-medium size balls of the dough and flatten them.
13. Heat oil in a deep frying pan.
14. Fry the prepared thattais till light golden brown.
15. Drain excess oil and store in an airtight container.