When the festive season approaches in South India, the aroma of freshly fried Thattai wafting through homes is as much a part of Diwali as the sparkle of diyas and the burst of firecrackers. This crispy, savory disc-shaped snack, with its distinctive crunch and aromatic spices, holds a special place in South Indian culinary traditions.
The name "Thattai" comes from the Tamil word "thattu," which means to flatten or press. True to its name, this snack is made by flattening small portions of spiced dough into thin, round discs before frying them to golden perfection. Traditionally prepared during Diwali, Thattai has become a year-round favorite that graces festive occasions and tea-time spreads alike.
Ingredients:
- Rice Flour - 2 cups
- Roasted Ured Dhal Flour - 2 tbsp.
- Red chilli powder - 1 tsp.
- Asafoetida - ¼ tsp.
- Channa Dhal - 1 tbsp.
- Butter - 2 tbsp.
- Salt - as needed
- Water - as needed
- Oil - for deep frying
Method:
- Soak channa dhal for 1 hour in water.
- Mix rice flour,urad dal flour, asafoetida, red chilli powder, salt, butter at room temperature and the soaked channa dhal well.
- Add water little by little to make a thick and smooth dough.
- Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper.
- Grease the fingers with oil and press the ball to flatten it. The thattai should be really thin and prick the thattai with fork in many places. Otherwise thattai will puff like pooris.
- Heat oil in a pan and carefully take the thattai from plastic sheet and slide into the oil.
- Fry till both the sides are cooked well and crispy.
- Drain the thattai in a colander and store them in a chambdam or box when cooled.
- Your tasty and crispy thattai is ready.
Note:
- To make ured dhal flour, dry roast ured dal until nice aroma rises and then cool down, grind to a fine powder.
- Pricking the thattai makes the oil penetrate to the inner portion of the thattai and thus helps in cooking the inner portion well. If the inner portion of thattai is not cooked, then the thattai will be chewy if you miss the pricking, then the thattai will puff like a poori.
Serving Suggestions
- While Thattai is perfect as a standalone snack, it pairs wonderfully with:
- Hot filter coffee or tea
- As part of a traditional snack platter
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