Thattai is basically a south indian snack made during festivals like Sri Krishna jayanthi, Diwali and other festivals. It is also made as a evening snack at home. It is an ideal snack for picnics and journeys as it is easy to carry and store. Thattai ( as it is called in Tamil Nadu) is a crunchy deep fried snack made of rice flour, urad dhal flour and other ingredients. It is called Nippatu in Karnataka and Chekkalu in Andhra. The tastes vary slightly as the quantity and proportions vary in each state.
Rice flour — 1 1/4 cup
Urad dhal flour — 1/4 cup
Butter — 1 ½ tbsp
Bengal gram — 1 tbsp
Grated coconut — 1 tbsp
Hing — ½ tsp
Red chili powder — ½ to 1 tsp
Curry leaves Sesame seeds — ½ tsp
Oil for deep fry
Preparation time : 30 minutes
Cooking time : 60 minutes
Makes : 22 nos. approx.
Rice flour preparation
I always prefer to use home made rice flour only. You can buy raw rice or bakshana rice. Rinse and strain. Dry it in shade for 2 hours. Grind it in flour mill and sieve it. I do not roast rice flour because i use dried rice flour. I use rice flour and urad dhal flour in the ratio 5:1
Roast urad dhal flour until brown. Grind it to a very smooth powder and sieve it. For 1/4 cupurad dhal powder i used 1 1/2 time urad dhal.
Sieve rice flour and urad dhal flour together.
Add butter and mix well
Soak bengal gram 1 hour in advance. Now mix all ingredients and mix well
Add water and make non stick dough
Place small dough balls on greased sheet and flatten it by using a bowl with a flat base or use your palm to flatten it to a thin sheet.
Prick the surface slightly with a knife or a fork. This is to ensure that the thattai does not puff during frying.
Heat oil in a pan. Once the oil is heated, lower the stove heat to medium flame. Slowly slide the flattened dough pieces in oil
Fry them until light brown colour is reached.
Remove the fried items with a laddle with strainer. Allow it to cool. Once cooled Crunchy Thattai is ready. You can store them in a air tight container