Skip to main content

Thattai

Thattai
As such, Thattai is a savory snack made on the festive occasion of Krishna Janmashtami. But, I made this along with many other goodies for our friends who are visiting us this weekend. Our weekend is going to be great with lots of fun stuff ... travel, chitchat and good food. Hope you guys have a good weekend too!

Ingredients:
Rice Flour - 1 cup
Urad Dal / Split Black Gram Flour - 1/4 cup
Desiccated (Dry) Coconut - 2 tbsp
Ghee / Clarified Butter - 2 tbsp
Chana Dal / Split Chickpeas / Split Bengal Gram - 3 tsp
White Sesame Seeds / Til - 2 tsp
Red Chili Powder - 1/4 tsp
Asafetida / Hing - 1/4 tsp
Sugar - 1/4 tsp
Salt
Oil for frying

How to make Thattai:
  • Soak chana dal in about 1 cup water for about 2 hours. Wash the soaked dal well.
  • In a mixing bowl, add rice flour, urad dal flour, soaked chana dal, sesame seeds, chili powder, asafetida, sugar, salt and ghee. Mix well. Add water, little at a time and knead to make a slightly firm dough.
  • Heat oil for deep frying. 
  • Divide the dough into 15 balls. On a flat surface, place a plastic food wrap. Apply little oil to your hand and grease the food wrap as well. Flatten each dough ball on the greased plastic sheet with your finger tips, as thin as possible. Thinner the thattai, the crisper it will be. If required, prick each thattai with a fork, so that it does not puff up while frying.
  • Gently flip the flattened thattai on your hand and carefully drop it in medium hot oil. Fry each thattai, until golden brown and crisp on both sides. Frying thattai takes about a minute, on each side. Make sure the oil is not very hot.
Enjoy crispy crunchy Thattai with a cup of tea.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more