Thattai is a savoury which was primarily made in Brahmin households. It is made for Gokulashtami, Deepavali etc. Nowadays there are different versions of the Thattai available in the markets, there is the Thattai available even with garlic, but nothing can beat the homemade thattai made with love.
Here are 2 recipes of the original traditional Thattai to tantalize your tatse buds.
These recipes are minus the grinding and pounding traditionally done to make the Thattais.
QUICK & EASY THATTAI
Rice flour - slightly heated rice floor -3 cups.
Uluntham podi (udad dal powder) - 1/4 cup
Butter 25 gms
Chana dal soaked
2 tbsp Curry leaves
1 tbsp Chilly powder
3 tea spoon Asafoetida
1/2 tea spoon salt to taste oil (refined) to fry
Mix together all the ingredients except the oil. Add water little by little to the mixture. Make it a thick dough.
RECIPE - 2
Here is my mother’s recipe.
This is a nutritious one(because it has pottu kadalai) and ofcourse very very tasty and crunchy.
Rice flour- 4cups
Uluntham podi(udad dal powder)-1/2 cup
Pottukkadalai podi (Chana ka daali or chutney chana as they say)-1/2 cup
Grind the pottu kadalai in the mixie.
Ghee- 4 table spoons (if you add butter, the oil will froth)
Green chillies - 5
Curry leaves- 2 to 3 sprigs
chilly powder - 1 to 2 teaspoons (if you like it spicy)
Asafoetida (Hing)- 1/2 teaspoon
Salt 2 teaspoons or to taste
First grind the green chillies and curry leaves. Mix all the above ingredients.Add two teaspoons of raw Pottu kadalai. Add one teaspoon white sesame seeds.Then add water. Make into a dough. Take a polythene cover and grease it.
Make small balls of the dough and flatten it on the on the polythene cover.
Poke it with fork twice or thrice (otherwise it will puff up like puri while frying and wont be so crispy).
Deep fry in oil till it is golden in color. It must be crispy. You can store them in air tight containers and enjoy it during tea-time
P.S. Some people add bits of coconut to the dough. It does taste very good if it can be finished soon or if u are making a small quantity, but, it’s a bad idea if you intend to store it for a while because the thattais will soon acquire the flavour of the stale coconut.
Anyways, I hope you guys try out this crunchy munchy recipe. It was requested by one of our members. Iam sure there are various permutations and combinations to the recipe of the Thattai and I would be glad to know different variations in this recipe.
Hope you’ll enjoy the Thattais.