By September 5, 2011Published:
- Yield: 20 roundels (depending on the size of roundels) (10 Servings)
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
Thattai also called Thattai Murukku or Thattai Vadai is a very popular savory of South India, especially Tamil Nadu. Its crispy, spicy flavor makes it one of the best accompaniments with evening tea or coffee. These thattais are sold right from the big fancy bakeries to road-side vendors in India. Though there are many versions of this snack, I am sharing with you my version of it after trying and testing several recipes. Hope you enjoy it as much as I do.
- 2 cups Rice flour
- 3/4 cup Fried gram flour/Pottu kadalai podi
- 1/2 cup Channa dhal soaked for about 4 hours
- 7 Dried red chilies or according to taste
- 10 Garlic cloves out of which 5 with skin
- 1 tbsp Asafetida
- 1 tbsp Cumin seeds
- 1 sprig Curry leaves roughly chopped
- 5 tbsp Unsalted butter
- Salt to taste
- Water enough to make a stiff dough
- Oil enough for deep frying
- In a deep heavy-bottomed pan, heat enough oil for deep frying.
- Dry grind red chilies and garlic cloves to a coarse paste.
- In a mixing bowl, mix dry ingredients together.
- Add ground paste, soaked channa dhal, curry leaves, and cumin seeds crushed between your palms. Mix well.
- Melt butter and add to the mixture.
- Now sprinkle water a little at a time and mix well to make a stiff dough.
- Cut out 3 corners of a zip lock bag to make a rectangle.
- Take a little bit of the dough and make it into a small lime sized ball.
- Keep it on the middle of one half of the ziplock. Fold over the other half on top of the dough. Flatten out dough with your fingers to make a roundel. Flip it onto your palm and slide it carefully into hot oil.
- Deep fry till it turns slightly golden flipping it once.
- Remove on to a plate lined with absorbent paper.
- Let it cool and store in an airtight container.
- Serve as an accompaniment for tea or coffee, or as a snack by itself. Happy cooking 🙂