Makes ~20 small thattai
Rice flour – 4 cups
Urad dal – 1/2 cup, ground to fine powder
Chana dal – 2 tbsp (I didn’t use them since didn’t have any)
Butter – 1/3 cup
Red chilli powder – 1 tsp
Sesame seeds (ellu) – 2 tbsp
Curry leaves – a few, each cut into two
Salt – to taste
Water – about 1. 5 cups
Oil – for deep frying
How to Make Thattai
1. Mix all the ingredients and make a thick dough adding very little water at a time.
2. Divide and shape into marble-sized balls. Normally, the store bought ones are bigger but I made them small so that I can use less oil while frying.
3. Dampen fingers and gently the flatten the dough on a plastic sheet (I cut up the plastic bag in which I got the urad dal), to get a uniform disc of about 0.5cm thickness.
4. Prick the discs lightly with a fork (to prevent puffing up) and deep fry till golden brown.
Tastes awesome with some hot tea on Diwali, while chatting around the family coffee table with family 🙂
Thattai can be stored in an air tight container for upto a week. Just wait until completely cooled before storing it away.