Thattai Recipe - Crisp fried mixture of rice flour and gram flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice Flour ( चावल का आटा ) , Split Gram Black Flour

Cuisine : Tamil Nadu

Course : Snacks & Starters

Thattai

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

You can also find more Snacks & Starters recipes like Dal Jo Lolo, Moong Pakode, Stuffed Mirchi Pakoras, Chilli Tacos. Or try out these recipes from Tamil Nadu Cuisine like Coconut Chutney, Sakkarai Pongal, Chicken 65, Adai .

Thattai Recipe Card

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Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Thattai

  • Rice Flour 6 cups

  • Split Gram Black Flour 1 cup

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Curry leaves 4 sprigs

  • Red chilli powder 1 tablespoon

  • Black pepper powder 1/2 tablespoon

  • Cumin powder 1/2 tablespoon

  • Asafoetida 1 teaspoon

  • Butter 4 tablespoons

  • Oil to deep fry

Method

Step 1

Mix together rice flour, black gram dal flour, soaked chana dal, curry leaves, red chilli powder, pepper powder and cumin powder, asafoetida and butter with enough water to form a soft dough.

Step 2

Spread a clean cloth on the floor. Take a small ball of dough and pat small six- centimeter diameter discs on the cloth.

Step 3

Make small holes on the discs with a toothpick. Similarly make all the thattais. Heat sufficient oil in a kadai and fry a few thattais at a time on a moderate heat till crisp.

Step 4

Drain onto an absorbent paper, cool and store in air-tight tins.

How to make Thattai

Step 1

Mix together rice flour, black gram dal flour, soaked chana dal, curry leaves, red chilli powder, pepper powder and cumin powder, asafoetida and butter with enough water to form a soft dough.

Step 2

Spread a clean cloth on the floor. Take a small ball of dough and pat small six- centimeter diameter discs on the cloth.

Step 3

Make small holes on the discs with a toothpick. Similarly make all the thattais. Heat sufficient oil in a kadai and fry a few thattais at a time on a moderate heat till crisp.

Step 4

Drain onto an absorbent paper, cool and store in air-tight tins.

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