I have already shared a version of Thattai recipe here. I used homemade rice flour in that recipe. The one which I have below is prepared with store bought Rice Flour, Urad dal flour and roasted gram flour. The following measurement yields around 15-18 thattais.
My Notes :
- Wait until the thattais are cooled down. When they are hot they do taste chewy and not crunchy.
- So leave the thattai to cool down before you transfer them to an airtight container.
I have already shared a version of Thattai recipe here. I used homemade rice flour in that recipe. The one which I have below is prepared with store bought Rice Flour, Urad dal flour and roasted gram flour. The following measurement yields a
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup Rice Flour
- 2 tblsps Urad Dal flour
- 1 tblsp Flour Roastedgram
- 1 tbsp Butter
- 1/2 tsp Chilli Powder
- 1/4 tsp Salt
- pinch Hing a generous
- 2 tbsps Channa Dal
- Curry Leaves few
- Oil for frying
Ingredients
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Instructions
- Soak Channa Dal in water for about half an hour.
- In a mixie, grind roasted gramdal (pottukadalai) into a fine powder.
- Dry roast rice flour in a nonstick kadai for about 2 minutes. Do not over roast it.
- Take a wide bowl mix all the ingredients together except.
- Add water little by little and form a smooth dough.
- Take small lemon sized portion from the dough, place it on a greased sheet ( you can use any plastic carry bag or normal milk covers)
- Using your hands shape the dough into a circle. Incase if you find this difficult you can use your coffee davara (or any bowl with flat bottom) and flattened the dough with this.
- Heat oil in a kadai and start frying the thattai.
- Once they turn golden brown on both the sides remove from oil, drain excess oil in a tissue.
- Thattais are ready to be served.
