Thattai

Thattai 

Thattai - popular and favourite snack for all of us. For this Diwali you can prepare your own homemade thattai. It's not hard, once you tried it with simple techniques and the result is perfect and you won't prefer store bought thattais. One of my favourite ways to make the flour for thattai and thenkuzal is to grind the idly rice and then mixed with urid dal flour. The ground rice batter is easy to prepare and the thattais are wonderfully crispy.


Thattai - popular and favourite snack for all of us. For this Diwali you can prepare your own homemade thattai. It's not hard, once you tried it with simple techniques and the result is perfect and you won't prefer store bought thattais. One of my favourite ways to make the flour for thattai and thenkuzal is to grind the idly rice and then mixed with urid dal flour. The ground rice batter is easy to prepare and the thattais are wonderfully crispy. The following are the instructions for the perfect thattais 1. Soak the idly rice for 3 to 4 hours and then grind it. 2. For a flavourful thattai add a good amount of red chillies, asafoetida powder and curry leaves.  3. Fry the thattais on medium heat for uniform cooking. Do not change the heat while frying. 4. Do not forget to add the unsalted butter. Do not add more butter because thattais will break down.

The following are the instructions for the perfect thattais
1. Soak the idly rice for 3 to 4 hours and then grind it.
2. For a flavourful thattai add a good amount of red chillies, asafoetida powder and curry leaves. 
3. Fry the thattais on medium heat for uniform cooking. Do not change the heat while frying.
4. Do not forget to add the unsalted butter. Do not add more butter because thattais will break down.


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Prep time : 45 minutes
Cook time : 2 hours
Yield : 80 - 90 thattais
Category : Savouries
Author : Muthulakshmi Madhavakrishnan

Ingredients


  • 4 cups idly rice
  • 1 cup urid dal flour
  • 35 dried red chillies
  • 1 tbsp black sesame seeds
  • 3 tsp asafoetdia powder
  • 1/4 cup channa dal
  • 30 curry leaves, chopped finely
  • 4 tbsp unsalted butter (amul or aavin)
  • 1 ltr coconut oil
  • salt to taste
Cooking Directions 


  • Soak the channa dal with little water. Wash and soak the rice with 6 to 8 cups of water for 3 to 4 hours.
  • Take a small vessel or bowl, add red chillies. Pour 1 cup of warm water. Close it with a lid. 
  • After 3 hours take the rice and rinse the rice one more time and drain the water completely. Add the rice to the wet grinder. Grind it by adding very little water with regular intervals.
  • In the meantime, grind the red chillies to a smooth paste. Keep it ready. When the rice paste is almost done, add the red chilly paste and grind it to a smooth batter. Transfer the batter to the wide vessel. Slowly scrape the batter sticking to the sides of the drum. Add all the remaining ingredients one by one - 1 cup urid dal flour, 4 tbsp butter, 1 tbsp black sesame seeds, 3 tsp asafoetdia powder, 1/4 cup soaked and drained chana dal, chopped curry leaves and salt. Mix them evenly and make a smooth dough.
  • Apply a tbsp of coconut oil in a sheet or plantain leaf. Keep it ready. Now make small lemon sized balls from the dough and flat each balls with your index finger, middle finger and ring finger. Flat it in a circular motion. Repeat the process for the remaining balls. After preparing 8 to 10 thattais heat the coconut oil on low medium flame.
  • Now slowly add the thattais one by one and flip them after 3 minutes. Cook until crisp and transfer it to the draining vessel. 
  • Repeat the process for the entire dough. Once the thattais cooled down keep it closed.

Thattai with step by step photos

Take a small bowl and soak the channa dal with little water. Wash and soak the rice with 6 to 8 cups of water for 3 to 4 hours. 


Take a small vessel or bowl add red chillies. Pour 1 cup of warm water. Close it with a lid. (You can also boil the red chillies in hot water for 10 minutes and then grind it). Grind the red chillies to a smooth paste. Keep it ready. The chilly paste must be very smooth without any curdles.





After 3 hours take the rice and rinse the rice one more time and drain the water completely. Add the rice to the wet grinder. Grind it by adding very little water with regular intervals.





When the rice paste is almost done add the red chilly paste and grind it to a smooth batter.





Transfer the batter to the wide vessel. Slowly scrape the batter sticking to the sides of the drum. Add all the remaining ingredients one by one - 1 cup urid dal flour, 4 tbsp butter, 1 tbsp black sesame seeds, 3 tsp asafoetdia powder, 1/4 cup soaked and drained chana dal, chopped curry leaves and salt. 






Mix them evenly and make a smooth dough. No need to add any water. If the dough has little moisture keep the dough in a white cloth for 10 minutes. After 10 minutes prepare small lemon sized balls. 





Apply a tbsp of coconut oil in a sheet or plantain leaf. Keep it ready. Now make small lemon sized balls from the dough and flat each balls with your index finger, middle finger and ring finger. Flat it in a circular motion. Repeat the process for the remaining balls. 




After preparing 8 to 10 thattais heat the coconut oil on low medium flame.

Now slowly add  take the thattais from the sheet one by one and drop it to the hot oil. Flip them after 3 minutes. Cook until crisp and transfer it to the draining vessel. 




Repeat the process for the entire dough. Once the thattais are cooled down keep it in an airtight container. 




Enjoy this thattai with your family for this Diwali. Serve this thattai along with a cup of filter coffee. This thattai is a best side dish for curd rice, lemon rice and coconut rice. 



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