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- Duration: 30 minutes
- Serves: 2 to 4 people
Adding curry leaves to the recipe greatly enhances the taste of the dish; you could also add grated coconut for that distinct flavour. The butter can also be easily replaced with oil. While you needn’t spend a lot of time kneading the flour, you must make sure that the mixture comes together well and holds its shape.
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Thattai is a crunchy and eminently tasty dish, and is thus a popular snack in the southern states of India. There are also many variations to this recipe. While it is called ‘Nippatulu’ in Andhra Pradesh and is made of rice flour, along with besan, maida, peanuts and roasted gram dal, in Tamil Nadu, Thattai is made using rice flour and urad dal flour. In states like Kerala and Maharashtra, Thattai is prepared using parboiled rice and roasted gram dal.
- Rice flour (2 cups)
- Asafoetida (hing) (¼ tsp)
- MTR Lal Mirch Chilli Powder (1 tsp)
- Split chickpeas (chana dal) (1 tsp)
- Black gram (urad dal) (1 tsp)
- Salt (to taste)
- Water (as needed)
- White sesame seeds (safed til) (1 tbsp)
- Butter (2 tbsp)
- Oil (for deep frying)
- Wash and soak the chana dal and urad dal for an hour.
- Mix together the rice flour, urad dal flour, fried gram dal flour, asafoetida, MTR Lal Mirch/Chilli Powder, salt, softened butter, sesame seeds and the soaked dals.
- Slowly add in water to form a non-sticky dough.
- Cover and keep aside for 15 minutes.
- Make lemon-sized balls of the dough and using a rolling pin, spread them out into thick poorie-like shapes.
- Heat oil in a kadhai and one-by-one, gently drop the poorie-shaped dough pieces into it. Cook on a medium flame.
- Flip and cook for some more time, until the bubbles stop forming.
- Once the bubbles stop appearing, cook for another minute on a medium to low flame to ensure that the dough is completely done.
- Drain out any excess oil by spreading the fried pieces on a kitchen towel.
- Fry till the whole dough is used up.
- Let it cool a bit before serving.
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