Thattai is a crunchy savory snack that is mainly prepared during Krishna Jayanthi & Deepavali. Having said that you really don’t need an occasion to prepare this savory snack 😬 Home made Rice flour is generally used to prepare Thattai. I have tried it with made ready made Rice Flour version too. You can check the link here. During this year’s Krishna Jayanthi I tried my usual recipe with store bought Idiyappam Flour. It turned out delicious. If you are a beginner in preparing bakshanams for festive season then do give this simple recipe a try. It will never disappoint you.
If you are looking for simple Deepavali sweets and snacks check these recipes below
Boondi Ladoo
Butter Murukku
Thenkozhal
How to Prepare Urad Dal Flour & Roasted Gram Flour :
Both these flours can be made in bulk and stored in an airtight container. Most of the crunchy deepavali snacks will require either of these flours. Dry roast atleast one cup of Urad dal until they turn golden brown. In a dry mixie jar grind them to a fine powder. For Roasted Gram Flour ( பொட்டுக்கடலை மாவு) you can just grind a handful of roasted gram/Dariya in a mixie jar to a fine powder
Notes for making Thattai :
- Dry droasting Idiyappam Flour is not required. You can directly prepare the doughAdding both Urad dal flour & Roasted Gram flour is important. Since these flours give the perfect crunch to Thattai
- Soak channa dal for atleast 20-25 minutes before adding them to the dough
- Instead of chilli powder you can also add black pepper powder or crushed pepper corns to the Thattai dough
- If you prefer garlic flavor you can also add one tablespoon of grated garlic to the dough
- I didn’t have curry leaves while preparing it. However please do mix curry leaves to the dough. They add a lovely aroma
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes soaking time for channa dal |
| Servings |
Thattai
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- 3/4 cup Idiyappam Flour
- 2 tbsp Pottukadalai flour
- 1 tbsp Urad dal Flour
- 1 tbsp Channa Dal
- 1 tablespoon butter at room temperature
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Chilli Powder
- 1/2 teaspoon hing/Asafetida
- 1 teaspoon White or Black Sesame Seeds
- 1 teaspoon salt
- Oil (for deep frying
Ingredients
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- Soak Channa Dal in water for atleast 20-30 minutes prior to preparing dough
- Take a wide bowl and add all the ingredients mentioned above except oil
- Use your finger tips and incorporate butter to the flour mixture
- Add water little by little and form a smooth dough as shown below
- Apply oil in your palms and a teaspoon of oil on a plastic wrap. You can shape this on banana leaf too if you have access to one
- Take a small portion of dough and shape it into a small circle
- Ensure you close the remaining dough with a wet cloth or keep the dough in an airtight container. This will prevent the dough from drying out
- After shaping the dough poke small holes in Thattai to prevent them from puffing up
- Heat oil in a medium flame. If you are using an induction hob level 6 will be sufficient
- Once the oil is hot, start frying the Thattais
- Let both the sides get cooked well and turn golden brown color
- Remove from oil and drain excess oil using a kitchen towel
- Thattais will get crunchier once they cooled down. Don't taste them immediately as soon as you remove from hot oil
- Let them cool down and then store Thattais in an air-tight container
- They stay good for upto a week. If your family is like ours then it will be over within hours 😝😝