Thattai is mostly made for Diwali and Gokulashmati in most of the households.My mom makes two versions of thattai one with the store bought rice flour and the other with the finely ground soaked idly rice.Today's version is the instant version with the store bought rice flour,will share the later one soon.Now off to the recipe......................
Preparation time ~ 15 minutes
Cooking Time ~ 30 minutes
Makes ~ 15
|Rice flour||1 cup|
|Roasted gram dhal(pottukadalai)||2tbs|
|Red chilly powder/milagai podi||11/2tsp|
|Curry leaves(finely chopped)||1 sprig|
Powder the roasted gram dhal to a fine powder and soak the channa dhal in water for 15-20 minutes.Drain the water and set it aside.
Roast the urad dhal to a golden color and powder it if you are using the urad dhal (I used urad powder).Melt the butter and set it aside.
In a mixing bowl put rice flour,roasted gram dhal powder,urad dhal powder,chilly powder,salt,asafoetida,curry leaves and butter.Mix it well,now slowly add water and make a soft dough.Now divide the dough into a big gooseberry size balls and cover it with a plate.
Take ziplock cover and grease it with oil or spray.Flatten the ball with the fingers as thin as possible.Prick it with a fork to prevent puffing.Carefully remove it from the cover,drop it in the oil.
Cook it till the thattai becomes golden and crisp.Remove it from the drain it on a paper towel.
After cooling store it in an air tight container.
- Flatten the ball as thin as possible,you can use a flat bottom bowl to flat the thattais.
- Apply oil on the ziplock cover everytime to avoid sticking.
- A tsp sesame seeds or cumin seeds an also be added for extra flavor.
- Coarsely ground roasted peanuts can be used.