Thattai is one of the famous South Indian festival snacks. It is made with a perfect mix of rice flour, roasted gram flour, urad dal flour and spices. My mom used to make this every diwali. Homemade rice flour is used traditionally to make thattai. But today I am using store bought rice flour (Idiyappam flour) for making this snack.
This snack is simple to prepare. You have to combine all the ingredients, shape it then deep fry it. You can use a polythin sheet, ziplock bag or banana leaf for making thattai. I use the back of a flat vessel to press and form circular sized thattais.
The important thing to keep in mind is the butter. Melt the butter and add. Also, do not add more butter to the flour. This may cause the thattai to integrate while frying.
Let’s go into the recipe!
- Wash and soak the channa dal in water for 1 hour.
- Dry roast the rice flour for a minute. Cool down and sieve the rice flour.
- Dry roast the urad dal, powder it and sieve it.
- Powder the roasted gram in a mixie and sieve it.
- Combine all the ingredients along with the soaked channa dal in a deep bowl except oil and mix well. Add water as needed and knead it to a soft pliable dough.
- Take 2 zip lock bags. Grease one side of both the covers with oil.
- Take a small lemon sized dough, roll into a ball and place it on one sheet. Place the other sheet on the top and cover the dough. Take a flat bottomed vessel and flatten the ball by pressing on the covered bag. Shape it into a medium thick circular disk. Remove the top bag.
- Prick the thattai with a fork.
- Heat enough oil for frying.
- When the oil is hot reduce the flame to medium.
- Carefully transfer the thattai from the sheet to your hand and drop into the hot oil.
- Fry till crisp and the bubbles stop.
- Drain on an absorbent paper.
- Repeat the steps for the remaining dough.
- Cool down completely and store in an airtight container.
- • Sieve the flour to avoid spluttering while frying thattai.
- • Instead of butter you can use a tsp of hot oil.
- • Do not add more butter to the flour.
- • The dough should be pliable and soft not sticky.
- • Close the dough till use or it will become dry.
- • You can use your fingers to flatten the thattais.
- • Prick the thattai with a fork to prevent puffing up while frying.
- • Cool down completely and then store it or else it will become soggy later.
Get ready with the ingredients.
Soak channa dal in water for 1 hour.
Dry roast rice flour for a couple of minutes and sieve it. Keep aside.
Dry roast urad dal and powder it.
Grind the roasted gram to a fine powder.
Sieve both urad dal flour and roasted gram flour together.
Now combine all the ingredients except oil in a bowl. Add little water and knead to a soft pliable dough.
Now take 2 zip lock bags and apply oil on one side of both the bags.
Take a small ball sized dough and keep it on one bag. Place the other bag over this bag.
Use a flat bottomed vessel and lightly press on the top bag.
You will get a circular disk shaped thattai. Carefully separate it from the bag and take it in your hand.
Heat enough oil for frying. When oil becomes hot, reduce the flame to medium and drop the thattai into it.
Fry till golden. Repeat this for the remaining dough.
Drain on a tissue paper. Cool down completely and store it in an airtight container.
Crispy thattai is ready!