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Pirandai Thattai

Radhika
Pirandai Thattai made using pirandai juice for festivals like Diwali and Krishna Jayanthi.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Snacks
Cuisine South Indian
Servings 12 thattai

Ingredients
  

  • Processed Rice Flour – 1 cup
  • Urad dal – 3 tsp
  • Pottukadalai or Roasted gram dal - 1 tsp
  • Channa dal – 2 tsp optional
  • Hot oil – 2 tsp
  • Pirandai – 1/4 cup
  • Green chilies - 4
  • Salt – To Taste
  • Oil – For Deep Frying



Instructions
 

  • 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.