Thattai is an all time favorite snack in Tamil Brahmin households. It is usually made in large quantities and kept ready for evening tea or when guests arrive.
My mom shared a very easy recipe for making this tasty crispy snack.
Usually rice is soaked, dried, powdered, dry fried and sieved before making this. Here we take an easy route - we grind soaked rice!
Recipe Courtesy - Radha Parameswaran ( my mother)
Ingredients:
Rice (Idly ponni / ponni puzhukkal) - 1 cup
Urad dal - 1 tsp
Pottu kadala / roasted gram dal - 1 tsp
salt
Asafoetida - 1 tsp
Butter - 1 tbsp
Chilli powder - 1 tsp
Soaked channa dal - 1 tbsp
Oil for deep frying
Til seeds - 1 tbsp
Method:
Wash and soak the rice in water for 3 hours.
Dry fry the pottu kadala and urad dal and grind into a fine powder.
Grind the rice flour into a thick smooth paste with very less water.
Transfer into a bowl and add the rest of the ingredients - salt, asafoetida, chilly powder, butter, til seeds and soaked channa dal. If you feel that the dough is watery, add some store bought rice flour.
Mix well.
Heat oil in a kadai.
Take a small ball of dough and flatten it by pressing in between 2 plastic sheets.
Deep fry until golden brown.
Cool and store in air tight container.
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