Festival Season means a lot of 'Snacks' and the Traditional Snacks bring with them the combination of health and taste.
Continuing the 'Bakshanam Series' which is a collaborated work with my MIL, today I am sharing the 'Thattai' Recipe. I am sure many of you love this Snack and make it a point to buy them from popular South Indian Snack Shops during your visit to South India.
With my easy tutorial , tips and steps , you can make this snack at home within 45 minutes!!!
Preparation time : 25 minutes
Cooking time : 20 minutes
Yield : 25 medium size Thattais
1 Cup = 250 ml
Vessel Required : Iron Karahi / wok
1 Cup Homemade Rice Flour
1 tablespoon homemade Split Black Gram flour ( Urad Dal)
1 teaspoon Jeera/ Cumin seeds(coarse powder)
1 teaspoon Pepper corns (coarse powder)
1 teaspoon White Sesame Seeds
1 teaspoon Bengal gram /Channa dal ( Soak in water for 10 minutes)
1 tablespoon butter
1 sprig curry leaves ( pat dry and grind coarsely)
Salt to taste
Oil for frying
1. Heat a pan and add the rice flour. Heat the flour for just a minute. When you touch the flour, it should be hot. Switch off. Add the rice flour with urad flour,salt ,butter and spices. Add the soaked channa dal after draining the water.
2. Add water little by little and make a medium stiff dough.
3. Take small portions of the dough and in a clean cloth or a butter paper pat with hand and make thin roundels like this. Using a fork poke the roundels in few places to avoid the thattais puffing up like poori.
4. Heat oil in a pan and check the temperature by dropping a small piece of dough in oil. If it instantly sizzles, then it is the right temperature to fry the thattais. Fry in medium flame. Cook on both the sides.
Drain them in a tissue paper. When cool, store them in an airtight box. The Thattais keep good upto 10 days.
I am quite excited to add a small video clipping of the thattais in the making. Enjoy!
These are crispy, yummy and healthy traditional South Indian Snack. With these step by step pictures, I am sure it is going to be a fun experience for you when you try them!
Chef Tips :
1. Making small pokes on the thattai is an important step.
2. You can use store bought rice flour too but the colour of the thattais will be darker.
3.Have lots of patience.
4. Try and make thin roundels.
5. If you are in a hurry, then arrange small ball size dough at a gap of 1 inch in butter paper. Cover with another butter paper and press using a flat cup with circle bottom to make the roundels.
6. Always fry in medium flame.
7. Do not ignore the 'Drop test' to check temperature.
This recipe is a part of the 'Bakshanam Series' , an effort to bring to you our famous Heirloom Snack recipes.
Happy Cooking !