Thattai

Thattai is spicy rice dough pressed thin and deep fried in oil. It turns out crispy and tasty that you can never end up having just one. I never thought of making it at home until one day my friend brought some home-made thattai for me when I was carrying my little one. She made them so delicious that they were all gone even before she would have reached her home. I tried them and it turned out very good too. Thanks to my friend for the idea and recipe as well.

This is what u'll need....

Rice flour - 1 cup
Roasted urad dal powder - 1 tbspn

Melted butter / Oil - 2 tbspn

Red  Chilli powder 1/2 tspn

Curry leaves - as needed

Chana dal - 2 tbspn
Sesame seeds - 1 tbspn
Asafoetida - 1/8 tspn
Oil - for frying

Salt to taste

Here is the stir....

• Soak chana dal for 15-20 mins in warm water

• Mix together rice flour, roasted urad dal flour, red chilli powder, roughly chopped curry leaves, asafoetida and salt to taste

• Add in 2 tablespoons of melted butter or oil

• Add soaked chana dal. Toss in a tablespoon of sesame seeds

• Pour required amount of water and form a soft and stiff dough

• Take a small piece of dough and make a small ball. Place  them between 2 sheets of palstic

• Press the ball with your palm/back of a flat vessel to form a small poori. I use bottom of a bowl and it works out perfect

• Make pooris with the remaining dough

• Heat oil in a kadai. Slide in 2-3 thattai into the oil

• Deep fry the thattai till they are golden brown and crisp. Keep heat on medium when frying. You will know its done once it completely stops sizzling/bubbling

• Remove and drain them on paper towels to remove excess oil

• Once cool transfer it to an airtight container

• Serve as needed and enjoy with a cup of hot tea

Note:

• Keep the flame on medium when frying to maintain colour and to get a crispy thattai
• You can just roughly tear up the curry leaves. No need to shop them neat
• Soak chana dal before adding to the dough