Thattai is a crunchy, deep-fried snack popular across South India, especially in Tamil Nadu. Prepared during festivals and special occasions, they are also an ideal teatime/evening snack.
Raw Rice – 1 cups
Bengal Gram Flour (Besan) – 1/4 cup
Bengal Gram – 2 tblsp, soaked in water for 15 minutes
Urad Dal – 1/4 cup, roasted and ground
Cumin Seeds – 1/2 tsp
Oil – 2 tblsp + extra for deep frying
Pepper Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Coriander Leaves – 2 tsp, finely chopped
For the Masala:
Green Chillies – 4
Garlic – 2 cloves
Curry Leaves – handful
Salt as per taste
1. Soak the rice in water for an hour.
2. Drain well and grind to a thick paste.
3. Dry roast the urad dal and grind to a fine powder.
4. Grind the ingredients for masala.
5. Combine all the ingredients and knead well to a soft, smooth dough.
6. Cover and keep aside.
7. Pinch small lemon-sized balls of the dough and using greased fingers spread it into a small puri (thattai).
8. Using a fork gently prick to make small holes.
9. Heat oil in a deep frying pan.
10. Fry the prepared thattais until golden brown and crisp.
11. Remove and drain excess oil.
12. Store in an airtight container.
In some places grated coconut is also added to the masala.
This dough can also be used to make murukkus, thenguzhal or ribbon pakodas.