Thattai is a traditional South Indian deep fried snack, made of rice flour. It is mainly prepared for festivals like Krishna Jayanthi and Diwali. Apart from rice flour, urad dal flour, chana dal, sesame seeds, asafoetida and curry leaves are added for flavor.
This crispy snack is really addictive and you can't just stop eating it! Making thattai is really easy, the only difficult part I would say is flattening the thattai, which is bit time consuming. The thinner we flatten, the crispier the thattai. These thattai are a great snack with a cup of tea. Now let's see how to make them.
Notes and Tips
- To make urad dal flour. roast urad dal until nice aroma comes. Cool and grind to a fine powder. Sieve it atleast 3-4 times.
- The consistency of dough should be like poori/chapathi dough. It should not be sticky.
- Flatten the thattai as thin as possible. You can also flatten them using your fingers, instead of pressing with flat-bottomed vessel.
- Lightly grease the ziplock covers everytime to avoid sticking.
- The oil should be hot when you drop the thattai. After dropping, it should be cooked in medium-low flame, otherwise the middle part will not be cooked.