Thattai is a popular South Indian savoury snack, native to Tamil cuisine. Crispy and deep fried, it is a versatile snack – be it tea-time, appetizer, evening snack or serving along a main dish.
Ingredients for Thattai
- 500 g Raw Rice
- 50 g Urad Dal
- 1 tsp Roasted Gram powdered
- 3 tsp Bengal Gram Dal
- 3 tsp Salt
- 3 tsp Black Pepper Powder
- 1 1/2 tsp Asafoetida Powder
- 3 tsp Butter
- 500 ml Oil
- few Curry Leaves
How to make Thattai
- Wash and soak the rice for 30 minutes.
- Drain and spread it out on a cloth under the shade to dry.
- Then grind to a smooth powder.
- Sieve the flour and dry roast till all the moisture evaporates.
- Dry roast the urad dal till golden and grind to a powder.
- Soak the bengal gram dal for 30 minutes.
- For 2 parts of rice flour, add 1/4 part of urad flour.
- Combine them in a bowl.
- Add roasted gram flour, drained bengal gram, salt, butter and mix well.
- Gradually add enough water and mix well to a thick, pliable dough.
- Add curry leaves and mix again.
- Make small-medium size balls of the dough and flatten them.
- Heat oil in a deep frying pan.
- Fry the prepared thattais till light golden brown.
- Drain excess oil and store in an airtight container.
Usually made with rice flour, there are numerous variations of thattai. Here are some of the popular variations to this crispy snack.
- Mint flavour- Add 1 to 2 tblsp of chopped mint leaves and 1/4 tsp of ajwain.
- Masala flavour– Add 1 tsp of red chilli powder and 1 tsp of cumin seeds.
- Garlic flavour– Add 10 to 12 garlic cloves, 1/2 grated coconut and 6 to 8 dry red chillies. Mix it with the dough.
- Puzhungal Arisi – Instead of raw rice, use boiled rice.
- Wheat – Add equal quantities of wheat flour and rice flour.
- Spinach – Mix handful of chopped spinach leaves.
- Ragi – Just like the wheat variation, add equal quantity of ragi flour and rice flour.
- Rava – Replace raw rice with sooji (rava)
- Methi – Instead of rice flour and bengal gram , use 1 cup maida and 1 bunch chopped methi leaves.