Thattai with rice flour - this thattai recipe is easy to make when compared to puzhungal arisi thattai. For Diwali I usually prepare puzhungal arisi thattai as they have nice crispy texture but it takes more time. Now a days many people don't prefer to spend hours and hours in the kitchen. There are plenty of quick, simple and tasty snacks you can make at home in less time. I will share quick 30 minute snack recipes one by one in virundhombal. You can replace the packed chips with these homemade snacks without any overused oils, artificial colours and flavours.
This thattai is made with rice flour, urad dal flour, fried grams flour and flavoured with red chillies, garlic, asafoetida and curry leaves. We have to roast the rice flour for a few minutes until it is warm to handle. Roasting the rice flour helps to form a slightly stiff dough and it is easy to shape the rounds. When adding water be careful because if the dough has become watery, it will be difficult to prepare the rounds. Also do not make a tight dough, then thattai will be hard. If you don't have time to grind red chillies you can replace it with crushed black pepper or red chilly powder.
- Thukkada (Diamond chips)
- Magizhampoo Thenkuzhal
- Pepper Karasev
- Ribbon Pakoda
- Manapparai Murukku
- Garlic Karasev
- Ribbon Pakoda with ParBoiled Rice
- 2 cups rice flour
- 1/4 cup urid dal flour
- 1/4 cup fried grams flour
- 15 red chillies
- 8 garlic cloves (optional)
- 20 curry leaves
- 2 tsp sesame seeds
- 1/8 cup soaked chana dal
- 2 tsp asafoetida water
- 2 tbsp butter
- salt to taste
Soak red chillies for 30 minutes and grind it with garlic cloves. Add little water and grind it to a smooth paste. Soak chana dal for 30 minutes.
Heat a thick bottomed kadai and add 2 cups rice flour. Keep the heat on low on roast for 1 minute. When it is warm enough to touch, turn off the heat and transfer it to a wide mixing bowl.
Now add 1/4 cup urid dal flour and 1/4 cup fried gram flour.
Add all the remaining ingredients one by one. Add the ground red chilly garlic paste 3 tbsp butter, 2 tsp black sesame seeds, 2 tsp asafoetdia water or powder, 1/8 cup soaked and drained chana dal, chopped curry leaves and salt. (Dilute salt with little water and add it to the flour)
Mix them evenly and add water little by little and make a slightly stiff dough.
Now make small lemon sized balls from the dough.
Today I used poori maker to prepare thattai, which is easy to prepare within few steps. Apply a tbsp of coconut oil in the sheets and keep it ready. Place it in the centre and press it one time. Repeat the process for the remaining balls. After preparing 8 to 10 thattais heat the 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.
Crispy and tasty thattai is ready to serve. Once the thattais cooled down keep it in an airtight container.