Thattai is a deep fried, crispy, crunchy and gluten free snack that is made during festival times across South India especially on the occasion of Gokulashtami or Krishna Jayanthi.
- Homemade Rice flour or store bought Idiyappam Flour - 1 cup
- Urad dal - 1/4 cup
- Red chilli powder - 1/2 tsp
- Butter - 1/2 tsp
- Asafoetida - 1 pinch
- White sesame seeds - 1/2 tsp
- Chana dal or bengal gram - 2 tsp
- Curry leaves - 4 to 5 leaves
- Salt - to taste
- Oil - to deep fry
Soak chana dal in water for 1 hour and set aside.
If you have refrigerated butter, take it out so that it can thaw to room temperature when using.
Place the sesame seeds in a tea filter and rinse well. Set aside till use.
Wash curry leaves well and tear with your finger or chop it roughly with a knife.
Make urad dal flour:
Heat a pan. Add urad dal and dry roast over low flame till it changes colour lightly.
When you fist it in your palm you should feel the heat immediately. Transfer to a plate and let cool.
Transfer the dal to mixer jar and grind to a fine powder. Sieve it well to get rid of any unground granules and discard it. You need only the fine urad dal flour.
Make the dough for thattai:
If using store bought rice flour, dry roast in a pan for 3 to 4 mins without changing colour over low flame and set aside. This step is optional.
In a mixing bowl, take rice flour, 2 tbsp urad dal flour, red chilli powder, asafoetida, salt and mix well with your fingers.
Add butter and rub it well into the flour.
Add curry leaves and sesame seeds. Drain the water from chana dal and add it to the bowl. Mix well to distribute evenly.
Add water little by little to make a smooth dough. It took approx., 3/4 cup water.
Keep the bowl closed with a plate or kitchen towel to prevent the dough from drying out.
Shaping the thattai:
Meanwhile grease a plastic sheet with oil.
Add oil to a deep fry pan and let it be on simmer to get hot.
Make small goose berry sized balls from the dough. Place a ball on the greased sheet and pat it gently using your finger tips till the dough can spread around to form a disc.
Dip your finger in water often to shape the dough easily.
Once done patting down all the thattais, prick the surface using a fork. This is to prevent them from puffing up while deep frying.
Deep frying the thattai:
Take a pea sized ball and drop into the hot oil. When it rises immediately to the top, oil is at the correct temperature for deep frying.
Gently remove the thattai from the sheet, and slip it into the hot oil. Only drop as many thattais the pan can hold. Do not overcrowd the pan.
Fry till thattai changes to golden brown and the bubbling of the oil subsides. Drain into a kitchen paper lined plate.
Continue to deep fry the remaining thattais.
After the thattai cools down completely to room temperature, store in an airtight container.