The thattai is an all-time favorite snack for all of us, especially my daughter, who is really fond of having them with the small onion thokku/pickle. It has its place for sure in the diwali bakshanam and of course done any time of the year. My mother-in-law taught me the techniques of doing this. Indeed, we get a lot to learn from our elders and my mom-in-law is a cookaholic and loves cooking any time. She makes these traditional snacks and her speciality is that they are not at all oily and have a longer shelf life (of course, nothing would be left long).
Ingredients:
Roasted Rice Flour - 4 cups
Roasted Gram (Pottukadalai/Pori Kadalai) Flour - 1 cup
Butter - 1 tbsp
Salt - As needed
Asafoetida powder (Perungayam) - 1/4 tsp
Cumin Seeds (Jeeragam) - 1/2 tsp
Black Pepper - 1/2 tsp
Bengal Gram Dhal (Channa Dhal/Kadalai Paruppu) - 1 tsp
Green Gram Dhal (Moong Dhal/Paasi Paruppu/Payatham Paruppu) - 1 tsp
White Til (Ellu) - 1 tsp
Method:
1. Soak the dhals in water for 30 minutes. Then, drain the excess water and keep aside.
2. Dry roast cumin and black pepper. Cool and grind to a coarse powder.
3. In a mixing bowl, add the dry roasted rice flour, roasted gram flour, salt, asafoetida, butter, cumin and black pepper powder, soaked bengal gram and green gram dhals, til and mix well until combined.
4. Add water little by little and make a smooth and slightly stiff dough. Keep this dough covered with moist cloth.
5. Make even sized balls of gooseberry size and keep covered until use.
6. Place the balls (a few at a time) on a clean towel and place a greased plastic sheet over the balls and press them with a flat based bowl or plate.
7. Leave them on the towel for about 5 to 10 minutes so that the extra moisture is absorbed. Do not leave beyond 10 minutes.
8. Heat oil in a heavy bottomed kadai. Check the oil temperature by dropping a small piece of dough in the oil; if it rises immediately to the surface, the oil is ready for frying of the thattais. Keep in medium flame.
9. Using a ladle, remove them from towel and deep fry in hot oil a few at a time until crisp and golden brown.
10. Remove, drain excess oil in a colander or on paper towel/tissue.
11. Repeat the same process for the rest of the dough.
12. After it cools, store in airtight container.
The thattais are crispy and less oily and stay good for at least a week to 10 days if stored properly.
Notes:
Ingredients:
Roasted Rice Flour - 4 cups
Roasted Gram (Pottukadalai/Pori Kadalai) Flour - 1 cup
Butter - 1 tbsp
Salt - As needed
Asafoetida powder (Perungayam) - 1/4 tsp
Cumin Seeds (Jeeragam) - 1/2 tsp
Black Pepper - 1/2 tsp
Bengal Gram Dhal (Channa Dhal/Kadalai Paruppu) - 1 tsp
Green Gram Dhal (Moong Dhal/Paasi Paruppu/Payatham Paruppu) - 1 tsp
White Til (Ellu) - 1 tsp
Method:
1. Soak the dhals in water for 30 minutes. Then, drain the excess water and keep aside.
2. Dry roast cumin and black pepper. Cool and grind to a coarse powder.
3. In a mixing bowl, add the dry roasted rice flour, roasted gram flour, salt, asafoetida, butter, cumin and black pepper powder, soaked bengal gram and green gram dhals, til and mix well until combined.
4. Add water little by little and make a smooth and slightly stiff dough. Keep this dough covered with moist cloth.
5. Make even sized balls of gooseberry size and keep covered until use.
6. Place the balls (a few at a time) on a clean towel and place a greased plastic sheet over the balls and press them with a flat based bowl or plate.
8. Heat oil in a heavy bottomed kadai. Check the oil temperature by dropping a small piece of dough in the oil; if it rises immediately to the surface, the oil is ready for frying of the thattais. Keep in medium flame.
9. Using a ladle, remove them from towel and deep fry in hot oil a few at a time until crisp and golden brown.
11. Repeat the same process for the rest of the dough.
12. After it cools, store in airtight container.
The thattais are crispy and less oily and stay good for at least a week to 10 days if stored properly.
After pressing the dough, you can prick with a fork here and there to avoid puffing up.
The thinner you press, the crispier they are but do not press so thin that they would not come out of the towel.
I did the easier and shortcut method of pressing the thattais. They can be pressed with your fingers one by one too on a plastic cover.
Coarsely crushed roasted peanuts can also be added to the dough.
thanks for the recipes
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