My husband’s favorite snack is Thattai. These flat crisps are very crunchy, tasty and crazily addicting that its so hard to stop with just one. Unlike many of the murukkus, this snack can be made without any machine, press or alike. All you need to know is how to mix the flours with salt and other ingredients and flatten the dough using your hands and fry in hot oil. The resulting crisps are very tempting and super delicious. Try it and you’ll know what I’m talking about. Making this snack just reminds me of my childhood and the enjoyable festival times. I’m sending this entry to “Walk Through The Memory Lane“, started by Gayathri and hosted by Roshan (for March 2012).
Rice Flour –4 cups
Urad Flour –1/2 cup
Butter (room temperature) –1/5 cup
Chilli powder — 1 Tbsp
Roasted gram (Pottukadalai) — a handful
Salt –to taste
Asafetida –1/4 tsp
Oil — for frying
Coconut oil –3 Tbsp
Curry Leaves –few
1. In a big vessel, mix rice flour, urad flour, chilli powder, roasted gram, curry leaves, asafetida, salt and butter. Heat oil for frying.
2. Take half of the above mixture in a seperate vessel and mix with water and form a soft dough. The dough shouldn’t be very wet, but more like chappati dough.
3. In a paper towel, dip your fingers in coconut oil and take lemon size of the dough and flatten in to round shape flat discs.
4. Make about 5 to 6 such flat discs. Carefully remove each discs from the paper towel and fry them in hot oil in medium flame. Flip both sides and fry the thattai till golden brown.
5. Repeat steps 2 to 4 with the other half of the dough. Store the thattais in an airtight container.
Mix all ingredients as per step 1 and make a soft dough.
Flatten each lemon size dough in to flat discs.
Fry 4 to 5 of the flattened discs in hot oil.
Fry till golden brown and store in an air tight container.
1. If you don’t have urad dal flour, then fry urad dal in a pan without oil till golden brown and grind in to a very fine powder.
2. Instead of roasted gram, you can also soak channa dal in water for 20-30 mins and use the soaked channa dal.
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