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!
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
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.