'Milagu' in Tamil means 'Peppercorns' and 'Thattai' means 'flat'. 'Milagu Thattai' is a flat savoury fried traditional snack that is a part of the any festival menu down South. This popular crispy snack can be made in different flavours.
Adding soaked channa dal and sesame seeds brings extra crunch and texture to this savoury snack. It is a gluten free snack and is a perfect accompaniment to filter Coffee.
Milagu Thattai ( Pepper Thattai from Tamilnadu):
Preparation time : 30 minutes
Cooking time : 25 minutes
Serves : 4
Storage : Keeps good for 4-5 days when stored in an air tight container
Special Vessel/ equipment : Sieve, iron kadai/wok
1 cup = 250 ml cup
1 cup rice flour ( store bought or home made, sieved)
1 tablespoon urad dal flour / husked black gram flour( sieved)
1 teaspoon unsalted butter
1/2 teaspoon white sesame seeds
7-8 peppercorns ( freshly powdered )
7-8 curry leaves ( finely chopped)
1 tablespoon bengal gram/ channa dal ( soaked for 20 minutes)
1 teaspoon hot oil ( from the oil used for frying the thattai)
pinch of asafoetida
salt to taste
Oil for frying
1. In a medium size bowl , add the sieved rice and the urad dal flour.
2. Add salt, asafoetida, sesame seeds, pepper powder, channa dal, and mix all the dry ingredients.
3. Now add butter and rub it into the flour .
4. Add hot oil and add water little by little to form a smooth , crack free dough.
5. Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.
6. After the resting time, take small portions of the dough , roll it into a smooth crack free ball. 7. Place the dough ball on a dry kitchen towel or butter paper and flatten it into thin roundels.
8. Heat oil in a wok/kadai and fry them over low /medium flame till the sizzling sound stops and the thattai is uniformly browned.
9. Repeat this process for the entire batch.
10. Once cooled, store them in a clean, odour free air tight container.
Your crispy and delicious thattai is ready!
1. To prepare the urad dal flour, dry roast 1/2 cup of urad dal in a kadai or pan till they turn lightly red/brown . Allow it to cool completely, grind them to a fine powder.
2. If preparing rice flour at home, soak the raw rice for 1 hour, drain and spread the rice in a kitchen towel for 30 minutes.
3. Grind them to a fine powder and lightly roast them in a kadai till the extra moisture is absorbed.
4. Use store bought rice flour as is.
5. Check the temperature of oil before you start frying the murukku by dropping a small piece. If it instantly sizzles, your oil is ready.
6. While shaping the thattai, keep the remaining dough covered with moist cloth to prevent the dough from drying.
7. You can grease your hands while rolling the thattai.
8. Do not over heat the oil as the thattai may not be cooked properly and will brown faster.
For more delicious festival special snack recipes, click here.
Happy Cooking !