Summer Recipe- Spicy And Crispy Thattai For Tea Time

Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai.

Ingredients

Rice Flour – 1 cup (HOMEMADE)
Urad Dal Flour – 2 tblspn (HOMEMADE)
Roasted Gram Dal / Pori Kadalai – 1/3 cup powdered
Chana Dal / Kadalai paruppu – 1 tblspn
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Chilli Powder – 2 tsp
Garlic – 1 tblspn grated finely
Curry Leaves – 10 to 12 leaves torn
Salt to taste
Oil – 1 tblspn + for deep frying
Water – 1/4 cup to 1/2 cup

Method

* Take rice flour in a dry pan and roast it little, Remove to a bowl.

* Take urad dal flour in the same pan and roast it little. Remove to the same bowl.

* Add in salt, powdered gram dal,chilli powder, grated garlic,soaked chana dal, curry leaves, asafoetida and water to make a smooth dough.

* Heat oil for deep frying. Once the oil is hot, the 1 tblspn of oil and add it to the dough.

* Divide it into 10 equal balls. Spread a plastic sheet, place a ball in the center, cover with plastic wrap and press the top with another flat bowl.

* Prick the top with fork, drop in hot oil and fry for 30 sec or so, now reduce the heat and cook on low heat for a min or so till it gets crispy.

* Drain it and cool it down completely.

* Store it in air tight container and set aside.

* This keeps well for more than 10 days.