Wednesday, January 12, 2011

Thattai(South Indian Snack)

Made this for the first time and happy that it turned out crunchy, tasty and the way I expected. We can make so many pieces as much as we can at a time so that we can have a bite whenever we want with tea.:)

Ingredients:
Rice Flour - 6 cups
Urad Dhal Flour - 1 cup
Curry leaves - few
salt - to taste
White Sesame seeds - 2 spoons
Asafoetida - 1/4 spoon
Chilly powder - 2 spoons or to your spice level
Soaked Channa Dal - 2 spoons(soak it for half hour in hot water and use it)

Oil - for deep fry



Preparation:
  • Mix all the ingredients in a bowl, add little water at a time and make a firm dough. Add little oil at the end for smoothness but this is optional.
  • Rest this for 5 mins.

  • Now make small lemon size balls out of it.

  • Meanwhile heat the oil for deep frying in a frying pan.
  • Now take a plastic sheet greased with oil. place one ball on it, and press well (by hand or using the base tip of stainless steel cup) to make a small circle. It should not be too thin/thick.
  • Do this for the remaining balls.
  • Grease more oil on the plastic sheet if you feel its sticky.
  • Now deep fry them in oil until brown on both sides.
  • If the sound of frying in the oil reduces rapidly, you can take out the thattais and drain them in paper towel. Check whether they are crunchy and not soft.
  • Once they cool down, place them in a container.
Once stored in a an air tight contatiner,we can use even upto a month.

You can also reduce the amount of flour used to make them less in quantity but the ratio should be 1:6-----Urad Dhal Flour:Rice Flour.

For making Urad Dhal Flour - Just take 1 cup of urad dhal, dry roast in a pan until light brown,cool off and grind into powder.

Sending this to "Deep Fried Snacks" event hosted by Tickling Palates.

4 comments:

  1. this is my fav snack, nicely made! yumm!

    ReplyDelete
  2. Love this crunchy and yummy snack....

    ReplyDelete
  3. You have a grt collection of snacks in here.. following u

    ReplyDelete