Pirandai Thattai recipe. This crispy and crunchy pirandai thattai is made with the goodness of pirandai juice and you really cannot tell the difference apart from the regular ones.
This is my grandma’s recipe and she makes a lot of different versions of various savories during festivals like diwali using the herbs that used to grow around her home.
This pirandai thattai is one such recipe wherein she used pirandai juice to make the regular thattais. As it grew in abundance all over the fence, she loved incorporating pirandai in her cooking apart from making regular Pirandai Thogayal.
The dough will look a lovely pastel green color though after deep frying it does turn a bit darker than when compared to the regular ones.
As my MIL was intrigued when I mentioned about these pirandai thattai, I made these on her request for this Krishna Jayanthi. As her teeth are not strong enough, I removed the thattais when they were still a bit soft and also I did not add soaked channa dal.
I have used homemade processed rice flour so I had to dry roast it for few seconds but if you are going to use store bought idiyappam flour you can skip this step as it is already roasted before packing.
How to make Pirandai Thattai recipe:
1. Clean pirandai and remove the veins and chop into pieces.
2. Take pirandai and green chilies in a mixie jar and grind coarsely.
3. Add ¼ cup water and grind to a smooth paste.
4. Transfer to a metallic sieve and squeeze the juice.
5. Add the pirandai juice to the mixed flours in the bowl and knead to smooth dough.
Points to remember:
I usually double fry the thattais to make it extra crispy, but since I made it for the older people in the family, I removed it a few seconds earlier when they were still soft to prevent it from becoming crisp.
Also I did not add soaked channa dal as I usually do while making thattais.
Since we use pirandai juice to make the dough, the thattai will be of darker shade after deep frying. So to prevent it from further becoming dark, make thattais immediately after you make the dough. Do not let it rest.
You can deep fry 3 to 4 thattais at a time depending on the size of the fry pan. Do not crowd the pan.
Pirandai Thattai recipe details below:
- Processed Rice Flour – 1 cup
- Urad dal – 3 tsp
- Pottukadalai (Roasted Gram dal) – 1 tsp
- Channa dal – 2 tsp (optional)
- Hot oil – 2 tsp
- Pirandai – ¼ cup
- Green chilies - 4
- Salt – To Taste
- Oil – For Deep Frying
- Soak channa dal in water for half hour.
- Dry roast rice flour for 1 or 2 minutes on low flame.
- Transfer to a mixing bowl.
- In the same pan dry roast urad dal over low flame till golden brown in color and you can get the aroma.
- Let it cool down completely.
- In a mixie jar, take the roasted urad dal and pottukadalai (roasted gram dal) and grind to a fine powder.
- Sieve well and add the flour to the mixing bowl.
- Heat a deep pan with oil for deep frying.
- Clean pirandai and remove the veins and chop into pieces.
- Take pirandai and green chilies in a mixie jar and grind coarsely.
- Add ¼ cup water and grind to a smooth paste.
- Transfer to a metallic sieve and squeeze the juice.
- To the mixing bowl containing the flours, add salt and mix well.
- Add 2 tsp hot oil from the pan. Mix well with your finger tips.
- Add drained, soaked channa dal and mix well to distribute evenly.
- Add the pirandai juice and knead to smooth dough.
- Pinch lemon size balls and place it on a greased plastic sheet and pat into 3 to 4 inch thin discs.
- You can also flatten the balls using the flat bottom of a tumbler or bowl.
- Using a fork prick the thattais at 2 or 3 places on the surface.
- Slip the thattais gently into the hot oil and deep fry till golden brown.
- Gently flip them and fry till the sizzling stops over medium low flame.
- Remove on a kitchen paper and let it cool completely.
- Pirandai thattai is ready.
- Store in an air tight jar to maintain the crispiness of the thattai.