Thattai recipe | How to make crispy thattai | South indian snacks

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Wash the chana dal, soak it for 1 hour, then drain and set aside.
2. Dry roast the urad dal (or peanuts) until lightly golden, then cool. If using peanuts, remove their skins.
3. Blend the urad dal with the fried gram into a fine powder. If using peanuts, grind the fried gram very fine, add the skinned peanuts and grind coarsely. You can also grind the sesame seeds.
4. In a mixing bowl, combine the rice flour, the urad dal and fried gram powder, red chilli powder, asafoetida, salt, sesame seeds and chopped curry leaves.
5. Add the drained chana dal and the soft butter, and mix well until the butter is evenly incorporated.
6. Add a little water at a time and mix to a dough that is stiff, smooth and not sticky. Too much water makes the thattai greasy; too little makes them crack and turn hard.
7. Taste the dough and add more salt if needed. Divide it into 14 to 16 balls and keep them covered.
8. Heat oil over medium flame in a wide kadai.
9. Spread a dry cloth and grease your fingers. Place a ball on the cloth or greased sheet and spread it moderately thin: very thin thattai break, very thick ones will not crisp. If edges crack, press them back together.
10. Make as many thattai as possible while the oil heats up. Test the oil with a small flat piece of dough; it should rise rather than sink.
11. Slide one thattai at a time into the hot oil, frying several at once only if there is room, and keep the flame at medium-high.
12. Flip as needed and fry until evenly golden and crisp on both sides. They are done when the bubbles in the oil begin to subside.
13. Lift them onto a cooling rack or colander, and fry the rest in batches.
14. Once cool, store immediately in an airtight container. They keep about 2 weeks if fried in fresh oil.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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