Thattai

Thattai

Rice flour : 1 cup

* Urad dal flour : 1 tsp

Pepper powder : ½  tsp

Roasted gram dal / Pottukadalai :  1 tsp

Melon seeds : 1 tsp

White sesame seeds : 1 tsp

Hing : 1 pinch

Salt to taste

Dry Curry leaves -  few ( crushed )

Melted Butter :  1 tbsp.

 

 

 Dry roast Rice flour , lightly without changing its colour.

Dry roast Roasted gram dal , melon seeds , white sesame seeds separately , just to get warm .

Mix all the ingredients adding 1 tbsp of water at a time … keep adding water gradually to make it a soft pliable dough. 

 

 

If you are making in large quantity , make dough out of 1 cup of rice flour at a time .  If you keep it longer after mixing with water,  before frying it into thattai, it will become dark in colour very soon.  

Keep plastic sheets for patting thattai ready .  Grease it nicely with oil. 

Take Gooseberry size of dough and make into balls.  Keep this ball in center of the plastic sheet and cover with another sheet .

 

Press this ball using flat bottom cup or plate and shape them into thin disc.

Open the top cover and prick the disc on few places using fork to prevent puffing up.  

 

Grease your fingers nicely and remove the disc carefully from the plastic sheet and flip the thattai in Hot oil.

Keep the flame to medium.

Pat one or two more thattai and add it to the oil.

Don’t over crowd at a time , as it may affect the crispiness of thattai.

By flipping thattai , fry both sides nicely and till the bubbles stops  completely .

 

Remove and Store it in an air tight container.

It will stay crunchy for 15 to 20 day if stored properly.

 

Note:  You can replace pepper powder with chilly powder.

I used store bought ‘ Idiyappam flour’  for making thattai. You can use homemade rice flour too.

 * Dry roast urad dal till golden colour and powder it nicely to a fine powder .