Thattai called Thattai Murukku or Thattai Vadai in some places is one of the most popular savories of South India, especially Tamil Nadu. It’s a must during Janmaashtami festival and is offered to Lord Krishna. Its crispy, spicy flavor makes it one of the best accompaniments with evening tea or coffee. These thattais are sold right from the big fancy chain of stores to the road side vendors in India. Though there are many versions of Thattai, as I call it, I am sharing with you my version of it after trying and testing several recipes. Hope you enjoy it as much as I do.
Ingredients:
Rice flour – 2 cups
Fried gram flour (Pottukadalai podi) – ¾ cup
Channa dhal – ½ cup (soaked for a couple of hours)
Dried Red chilies – 7-10 (according to your spice level)
Garlic cloves – 10 (out of which 5 with skin)
Aesafetida – 1 tbsp
Cumin – 1 tbsp (optional)
Curry leaves – 1 sprig, chopped roughly (optional)
Unsalted butter – 5 tbsp
Salt – to taste
Water – enough to make a stiff dough
Cooking Oil – enough for deep frying
Method of preparation:
1. In a deep heavy-bottomed pan, heat enough oil for deep frying.
2. Dry grind the red chilies in the small jar of the mixer grinder. Add the garlic cloves and grind to a coarse paste.
3. In a mixing bowl, mix the dry ingredients together.
4. Add the ground paste, soaked channa dhal, curry leaves, and cumin seeds crushed between the palms. Mix well.
5. Melt the butter and add to the mixture.
6. Now sprinkle water a little at a time and mix well to make a stiff dough.
7. Cut out 3 corners of a zip lock bag to make a rectangle.
8. Take a little bit of the dough and make it into a small lime sized ball.
9. Keep it on the middle of one half of the ziplock. Fold over the other half on top of the dough. Flatten out the dough with your fingers to make a think roundel. Flip it onto your palm and slide it carefully into the hot oil.
10. Deep fry till it turns slightly golden flipping it once.
11. Remove on to a plate lined with absorbent paper.
12. Let it cool and store in an airtight container or a ziplock bag to preserve the crispiness.
13. Serve as an accompaniment for tea or coffee, or as a snack by itself.
Happy cooking :)
Ingredients:
Rice flour – 2 cups
Fried gram flour (Pottukadalai podi) – ¾ cup
Channa dhal – ½ cup (soaked for a couple of hours)
Dried Red chilies – 7-10 (according to your spice level)
Garlic cloves – 10 (out of which 5 with skin)
Aesafetida – 1 tbsp
Cumin – 1 tbsp (optional)
Curry leaves – 1 sprig, chopped roughly (optional)
Unsalted butter – 5 tbsp
Salt – to taste
Water – enough to make a stiff dough
Cooking Oil – enough for deep frying
Method of preparation:
1. In a deep heavy-bottomed pan, heat enough oil for deep frying.
2. Dry grind the red chilies in the small jar of the mixer grinder. Add the garlic cloves and grind to a coarse paste.
3. In a mixing bowl, mix the dry ingredients together.
4. Add the ground paste, soaked channa dhal, curry leaves, and cumin seeds crushed between the palms. Mix well.
5. Melt the butter and add to the mixture.
6. Now sprinkle water a little at a time and mix well to make a stiff dough.
7. Cut out 3 corners of a zip lock bag to make a rectangle.
8. Take a little bit of the dough and make it into a small lime sized ball.
9. Keep it on the middle of one half of the ziplock. Fold over the other half on top of the dough. Flatten out the dough with your fingers to make a think roundel. Flip it onto your palm and slide it carefully into the hot oil.
10. Deep fry till it turns slightly golden flipping it once.
11. Remove on to a plate lined with absorbent paper.
12. Let it cool and store in an airtight container or a ziplock bag to preserve the crispiness.
13. Serve as an accompaniment for tea or coffee, or as a snack by itself.
Happy cooking :)
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