Thattai

Yesterday I shared the recipe of badam burfi which was a sweet and today thought of sharing a namkeen recipe. I tried Thattai for the first time and it was successful . I was very nervous to prepare it but gradually I loved making the procedures. It is very easy if we follow the proper proportion or texture for some recipes. G.S.B ‘ s prepare a namkeen called ‘Nippat’ and ‘Thattai’ is somewhat similar to it . I have not tried nippat yet but it is in my ‘ to do’ big baggage. This recipe I halved the recipe from the original one. Happy Diwali dear readers !

Recipe credit : Nandini Kini

Ingredients:

Rice flour – 2 cups

Roasted urad dal powder –  1/2 cup *

Chilly powder – 1tsp

Asafoetida powder – pinch

Curry leaves – 1/4 cup, chopped

Butter – 2 tbsp

Roasted gram / huri kadle/ puttani – 1/4 cup ,slightly crushed

Peanuts – 1/3 cup , slightly crushed

Salt – to taste

Coconut oil – as much needed to deep fry thattai

Method:

1. Mix all the ingredients in a mixing bowl.
2. Add water and make a soft dough.
3. Water may be 1 1/3 cup approx .
4. Take a butter paper and keep it ready .
5. Heat coconut oil or any oil .
6. Take lemon sized balls if you want a bigger thattai.
7. I made gooseberry sized balls since I wanted smaller  thattai.
8. Keep the remaining dough/ balls covered while you make thattai.
9. Grease your hands , take 1 ball and place it on the butter paper .
10. Press the ball with your palm .
11. Next pat it with your fingers carefully.
12. Pat it into thin discs.
13. You may also prick it with a fork to avoid puffing.
14. Make few discs\ thattai.
15. I made 6 small discs.
16. Then fry it in hot oil adjusting the flame.
17. Be careful while dropping the discs in oil as there are chances to break.
18. Wait for few seconds and then turn the discs in oil.
19. Fry until it turns light brown and crisp.
20. Cool and store it in an airtight container.

My notes:

• Take urad dal and roast it until you get a nice aroma.
• Cool and powder it.
• You may also use a thick plastic sheet to make thattai’s .