Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.

 Ingredients

Roasted rice flour - 1 cup

Besan flour - 2 tablespoon

Channa dal - 2 tablespoon 

Garlic pulse - 3 to 4

Red chilli - 4 

Sesame seeds - 1 teaspoon

Asafoetida - 1 pinch

Salt to taste

 Melted butter - 1 tablespoon

Curry leaves 

Preparation 

Blend the garlic and red chilli coarsely.

Soak channa dal for 30 minutes.

Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter.

Make a scrambled, Gradually add water to form a dough. 

Take zip lock cover or Parchment paper

Divide into small balls, apply oil on it.

Place the ball on the zip lock cover or parchment paper, Flatten each ball into a thin circle
with a flatten greased lid or grease your finger to flatten it. 

Heat oil in the medium flame. When oil is hot enough, Slide the tattai into the oil, do not make it crowded.

Fry on both sides until gold and crispy.

When bubbles begin to reduce they are well fried.

Cool it completely.

                      

 Ingredients

Roasted rice flour - 1 cup

Besan flour - 2 tablespoon

Channa dal - 2 tablespoon 

Garlic pulse - 3 to 4

Red chilli - 4 

Sesame seeds - 1 teaspoon

Asafoetida - 1 pinch

Salt to taste

 Melted butter - 1 tablespoon

Curry leaves 

Preparation 

• Blend the garlic and red chilli coarsely.
• Soak channa dal for 30 minutes.
• Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter.
• Make a scumbled, Gradually add water to form a dough. 
• Take zip lock cover or Parchment paper.
• Divide into small balls, apply oil on it.
• Place the ball on the zip lock cover or parchment paper, Flatten each ball into a thin circle with a flatten greased lid or grease your finger to flatten it. 
• Heat oil in the medium flame. When oil is hot enough, Slide the tattai into the oil, do not make it crowded.
• Fry on both sides until gold and crispy.
• When bubbles begin to reduce they are well fried.
• Cool it completely.