An easy to make classic South Indian snack recipe over the weekends and for festival occasions.
- Rice flour – 4 cups
- Urad dal flour- 1/4 cup
- Roasted gram flour (pottukadalai) – 3/4 cup
- Channa dal – 2 tblsp
- Peanut (skin less) â€“ 2 tbsp (Crushed)
- Red chilli powder – 2 tsp
- Melted Butter – 2 tbsp
- White sesame seeds – 1 tbsp
- Water – as needed
- Oil – for deep frying
- Asafoetida – 1/4 tsp
- Curry leaves â€“few
- Salt – as needed
Serves – 30 pieces
Preparation Time – 1 hr
- Take a small Kadai and dry roast the Roasted gram (Pottukadalai). Take it out and let it cool. Once cooled, grind it into a fine powder.
- Then dry roast the roasted Urad dal. Take it out and let it cool. And grind it into a fine powder.
- Then dry roast the roasted Peanut .Take it out and let it cool. And crush it roughly.
- Soak the Channa dal for 1/2 an hour to 1 hour. Drain the water from the soaked Channa dal.
- Mix the Rice flour, Urad dal flour and the roasted Gram flour. Add the Channa dal to the flour.
- Add the Curry leaves, Salt, Butter, Red chilli powder, Sesame seeds and crushed Peanut. Knead it into a dough adding enough water. The dough should be firm not watery.
- Grease a zip lock cover (or any similar) with oil and keep it over a flat vessel bottom (upside down). Take a lemon sized dough and flatten it using your palm. To avoid puff make holes using Fork.
- Heat a Kadai with oil. When the oil is hot, keep the flame in medium.
- Drop the Thattai into oil and fry both sides until the sizzling sound of the oil subsides.
- Take it out and using paper towel remove the excess oil. And store it in the air tight container.
- The tasty and crunchy Thatti is ready.