This Thattai is absolutely festive and so fun to make. Every last bit of this thatai is enjoyed by everyone. We can easily pick them from Indian stores abroad or from bakeries in India all year round but the taste and freshness of this munchies is a lot better when its home made. The joy of making them at home is immense and seeing the family enjoy this traditional snack is all the more delightful. The recipe for making Thattai is pretty straightforward but remember to follow the instructions to T. I really wish that I had some more of these to snack on right one. A cup of chai and some snackies would make the perfect tea time combo. They are slightly spiced with a kick of chilli powder and asafoetida ( hing / peringayam ) but in a very subtle way to add all the flavor to the fried crispies. It is one of my favourite most savoury snack along with Cornflakes Mixture and Roasted Poha chivda.
EAY TO FOLLOW THATTAI recipe
Thattai is one of the popular savoury snack originating from South India, which is made on several festival celebrations like Krishna Jayanthi, Navrathri and Diwali. This delicious snack is known by many names - Thattu Vadai, Nippattu, thattu vadai, thattai murukku, elladai, chekkalu and many more. However we have always referred it as Thatai at home. Let me tell you, this recipe for Thattai is really special as I have learnt this recipe from my grandma 9 years ago. I am also updating this post from then, exactly 9 years after. Yes, It was first published on 9th November 2010. What a coincidence isn’t it!! Before I actually make any traditional sweet and savoury, I love to ask my mom and grandma how they would make it. Although I know how to make it, I still make an SOS call to check about it. Just so that I really don’t miss that essential step. 9 years ago, when I called my grandma to ask how to make Thattai, she said it is very simple and she was confident that I would get it right! I was so worried that I had asked her every little step and method to keep in mind before making it. I documented this recipe in my book with all her tips to achieve the perfect south Indian snack. To my surprise, my maiden effort was perfect and I had documented the recipe then and there on my blog here. As I have mentioned before, this recipe for Thattai was really straight forward. It was all about bringing the ingredients together, making a dough, roll out into flat crisp, prick a few times and fry. Back home, my mom and grandma would make this Thattu vadai with homemade rice flour. However, store-bought rice flour work really well too. Using my grandma’s recipe, I have made them so many times and I have made them again today, and it’s just as delicious as always. Step by step images and detailed method was missing and I have a brand new post for you with all the tips!
WHAT ARE Ingredients to make Thattai
Rice flour -Homemade rice flour works best, but the process is slightly elaborate. So I prefer to use store-bought rice flour to make thattai instantly. Urad dal flour - is easy to make at home. Simply dry roast urad dal or ullutham maavu in a pan until light brown. Set them aside to cool and grind them to a fine powder. If you think the flour is not even, do sieve it. Roasted gram flour is made just like urad dal flour. Simply dry roast roasted gram dal or Pottukadalai in a pan until light brown. Set them aside to cool and grind them to a fine powder. If you think the flour is not even, do sieve it. Bengal gram dal is also known as chana dal or kadalai paruppu. I love to add them to my thattai. Asafoetida is also known as Peringayam adds lots of flavors. Chilli powder Salt Curry leaves Butter or Coconut Oil is absolutely essential for this recipe. My grandma prefers to use hot coconut oil to her recipe. I love the flavour of butter and enjoy the way it melts right away while cooking. Having said that, I have made Thattai with both coconut oil and butter and they taste just as fabulous. To make VEGAN THATTAI, I would just use coconut oil. Water - Adding them a little at a time is the key! Do not add them all at a go, as the dough can turn out really soft.
How to make Thattai step by step
Urad Dal Flour
To make Urad Dal flour, dry roast 2 tablespoon Urad dal in a pan until it slightly changes color. Allow it cool down and blitz them to a fine powder. Sieve if necessary and the urad dal flour is ready to use. Simply measure out as needed and store the remaining for using later.
Roasted Gram Flour To make Roasted Gram flour, dry roast 2 tablespoon roasted gram dal in a pan until it slightly changes color. Allow it cool down and blitz them to a fine powder. Sieve if necessary and the roasted gram flour is ready to use. Simply measure out as needed and store the remaining for using later.
Thattai Dough
Place Bengal gram dal in ¼ cup of hot water for 30 minutes. Drain and set it aside. Dry roast rice flour in low flame until aromatic. Remember the rice flour just needs to be hot and colour remains in tact. Sift the flour in a large mixing bowl. Add Urad Flour, Roasted gram flour, asafoetida, chilli powder, salt, curry leaves and Bengal gram dal to the mixing bowl. Add the melted softened butter.
Mix the ingredients using your fingers. The mixture will resemble bread crumbs like. Add a little water at a time and mix until the flours comes together into a smooth dough. The dough should neither be too hard nor too soft.
Keep the dough covered with a damp cloth at all times, to avoid the dough getting dried out.
To make Thattai
Pinch the dough and divide it into equal small sized balls. To make flat thattai , use 2 ziplock bags or parchment paper or butter paper. Grease the ziplock bags with a little oil. Place the rolled thattai dough on the first ziplock bag.
Place the second ziplock bag on the top. Use a flat bowl or katori on top of the dough and gently press to form a thin disc.
Carefully remove the first ziplock bag from the top. Prick holes with a fork. Alternatively, use the curry leaves stem to prick holes as my grandma says.
Carefully pick the prepared thattai disc from the ziplock bag and place it on a plate. Repeat the process with remaining dough. Heat oil in a medium flame until hot. Gently slide the thattai into the oil and fry in medium flame until they are done. Depending on the size of the pan, fry 2 or 3 thattai’s at a time. Drain them on a kitchen paper. Store them in airtight container and enjoy the thattai.
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