Pin THATTAI RECIPE Makes ~20 small thattai Ingredients: Rice flour - 4 cups Urad dal - ½ cup, ground to fine powder Chana dal - 2 tablespoon (I didn’t use them since didn’t have any) Butter - ⅓ cup Red chilli powder - 1 tsp Sesame seeds (ellu) - 2 tbsp Curry leaves - a few, each cut into two Salt - to taste Water - about 1. 5 cups Oil - for deep frying
How to Make Thattai
Mix all the ingredients and make a thick dough adding very little water at a time.
Divide and shape into marble-sized balls. Normally, the store bought ones are bigger but I made them small so that I can use less oil while frying.
Dampen fingers and gently the flatten the dough on a plastic sheet (I cut up the plastic bag in which I got the urad dal), to get a uniform disc of about 0.5cm thickness.
Prick the discs lightly with a fork (to prevent puffing up) and deep fry till golden brown.
Tastes awesome with some hot tea on Diwali, while chatting around the family coffee table with family 🙂
Pin THATTAI RECIPE Makes ~20 small thattai Ingredients: Rice flour - 4 cups Urad dal - ½ cup, ground to fine powder Chana dal - 2 tablespoon (I didn’t use them since didn’t have any) Butter - ⅓ cup Red chilli powder - 1 tsp Sesame seeds (ellu) - 2 tbsp Curry leaves - a few, each cut into two Salt - to taste Water - about 1. 5 cups Oil - for deep frying
How to Make Thattai
Mix all the ingredients and make a thick dough adding very little water at a time.
Divide and shape into marble-sized balls. Normally, the store bought ones are bigger but I made them small so that I can use less oil while frying.
Dampen fingers and gently the flatten the dough on a plastic sheet (I cut up the plastic bag in which I got the urad dal), to get a uniform disc of about 0.5cm thickness.
Prick the discs lightly with a fork (to prevent puffing up) and deep fry till golden brown.
Tastes awesome with some hot tea on Diwali, while chatting around the family coffee table with family 🙂
