Nov 27, 2008


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
  • 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

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