Masala Thattai Recipe

By | Published , Last Updated: April 7, 2016 | Diwali, Ganesh Chaturthi, Janmashtami, Snacks | No Comment

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.
Masala Thattai

Ingredients:
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

Method:
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.

Note:
In some places grated coconut is also added to the masala.
This dough can also be used to make murukkus, thenguzhal or ribbon pakodas.

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