Thattai Recipe | How to make Thattai Recipe

By kennice angle  |  2nd Aug 2017  |  
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  • Thattai Recipe, How to make Thattai Recipe
Thattai Recipeby kennice angle
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    12

    People

0

0





About Thattai Recipe

Thattai is a authentic and traditional South Indian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack.

Thattai Recipe is an authentic dish which is perfect to serve on all occasions. The Thattai Recipe is delicious and has an amazing aroma. Thattai Recipe by kennice angle will help you to prepare the perfect Thattai Recipe in your kitchen at home. Thattai Recipe needs 10 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Thattai Recipe. This makes it easy to learn how to make the delicious Thattai Recipe. In case you have any questions on how to make the Thattai Recipe you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like kennice angle. Thattai Recipe will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Thattai Recipe

Ingredients to make Thattai Recipe

  • Rice flour - 1 cup
  • Urad dal Flour - 1 teaspoon
  • Red Chilli Powder 1/2 teaspoon
  • Hing - 1/4 teaspoon
  • pieces Coconut sliced - 2 teaspoon Optional
  • Fried Gram - 2 teaspoon Odachakadalai
  • Curry leaves- few
  • oil for frying Butter - 1 tablespoon

How to make Thattai Recipe

  1. Take a pan, add rice flour, urad dal flour, salt, red chilli powder, hing, sliced coconut pieces, curry leaves, fried gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough.
  2. Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper.
  3. Grease the fingers with oil and press the ball to flatten it. Make the patties really thin and prink each thattai with a fork or a toothpick in many places.
  4. Pricking makes the oil penetrates to the inner portion of the thattai and cooks the inner portion well. If the inner portion of thattai is now cooked, then the thattai will be chewy.
  5. Also if you miss the pricking, then sometimes, the thattai will become like a poori. So pricking is an important step.
  6. Heat the oil in a heavy bottomed pan.
  7. Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily.
  8. Turn them to cook evenly until golden yellow/ deep brown. Allow the thattai to cook till all the bubbles ceases and also keep the flame in medium till the thattai is cooked completely.
  9. Drop them on a paper towel to drain excess oil.
  10. Once cooled, store them in an airtight container.
  11. The delicious Thattai is ready for neivedhyam and for serving.

My Tip:

Do not add butter more than required because at the time of frying, excess butter will disintegrate Thattai. The whole dough may go waste. You can also add two tbsp of coconut. It gives a good flavor. You can also microwave curry leaves for two minutes to make it crispier and add it to the dough. Butter can be replaced with ghee and oil. Using roasted gram flour is optional. If you add excess water, once Thattai is fried, it will lose its crunchiness. If Thattai breaks while dropping it in oil, then the consistency is not correct. Add more flour, reduce the water and adjust the measurement of the ingredients accordingly. Frying on low flame will yield very oily Thattai. When Thattai is done, it will look pale orange in color but when it cools down, it will turn to its natural golden color.

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