Today's special is a savory snack Thattai, which is very famous down south. I am not sure if this is made in the other states in North. Though I am sure there must be a similar version available.
From my experience I know there are so many recipes for making thattai. Primary objective being, the fried snack is very crispy to eat. The first memory of this snack goes back to my high school time. During summer vacation, we used to make trips with Dad's close friend from college. The kids were all of same age, so it was fun traveling with them. Auntie's Mom used to make delicious Nippattlu
/ Thattais with groundnut and sesame seeds.
Then the other memories were with buying from stores during festival seasons. This is not a snack that we normally make at home. Amma made this for me and of course I loved it. Though we can make it in different shapes, it was done in the size of puris.
Rice flour - 1 cup
Urad Dal flour - 2 tsp
Channa dal flour- 2 tsp
Grated Coconut - 2 tsp
Ghee - 2 tsp
Asafoetida - 2 pinches
Oil - 3-4 tbsp
Oil for deep frying.
Channa Dal - 2 tsp, soaked for 30 mins can be added to the dough
Sesame Seeds - 1 tsp
How to make Thattai
In a kadai, dry roast the urad dal to light brown color. Allow to cool, grind the roasted dal into fine powder.
In a bowl, combine the rice and remaining ingredients. Slowly add water and knead to a stiff dough.
Divide the dough into small balls. Keep it aside.
Heat a kadai with oil for deep frying.
Grease a plastic sheet with oil, take each ball and flatten it down to thin discs.
When the oil is hot, deep fry the thattai until turns to crispy and light golden brown color.
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Labels: Blogging Marathon, Deep Fried Diwali Dishes, Deep Fried Recipes, Deepavali Savories, Festival Dishes, Festive Food, Step by Step Recipe