Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Thattai is a delicious crispy snack enjoyed in South India. It’s usually made during the various festival & holiday seasons. My grandmother lived on a quiet street and there were many neighbors with several girls of my age, so I made friends very quickly. My friend, Priya, lived in the pale green house on the other side of the street & her mom had served us these as a snack one day. They were crispy, flavorful & delicious. I like them so much, that she kindly remembered to make it for me whenever we would visit my grandmother. Thattai was just the perfect thing to take along for picnics & also great for travel.
Although my family hails from the state of Maharashtra, my mother grew up in Bengaluru (aka Bangalore), located in the South Indian state of Karnataka. So I spent many of my childhood summers in this lovely vibrant city, literally my home away from home. Bangalore is fondly nicknamed the “Garden City” and rightfully so – the city is filled with lots of lovely parks and little gardens exploding with local exotic flora & fauna that were just perfect for playing, long walks, hiking & of course, picnics.
THATTAI (Crispy South Indian Savories)
2 cups of rice flour
2 tbsp chana dal (skinned & split Bengal gram dal)
4 tbsp urad dal (split & skinned white urad dal)
2 tbsp melted ghee or butter
¼ cup freshly grated coconut
4-5 fresh curry leaves, finely minced
1 tbsp white sesame seeds, lightly toasted
4 tbsp toasted unsalted peanuts, lightly crushed
1 tsp cumin seeds (or ajwain)
2 tsp red chili powder, to taste
pinch of asafetida (hing)
salt & pepper, to taste
oil for frying (peanut or vegetable)
First, soak the chana dal in enough water to cover for at least 1 hour. Then drain well & set aside until needed.
Now in a small dry skillet on medium heat, dry roast the urad dal until lightly browned. Let cool slightly and then grind to a fine powder using a spice mill or clean coffee grinder. Set aside until needed.
In a large mixing bowl, combine the rice flour with the rest of the ingredients except the oil. Mix well to combine and then slowly add enough water while kneading to form a soft pliable dough.
Then divide the dough into equal size balls, keeping them covered with a damp tea towel so they will not dry out. Now the easiest way to make these is to lightly grease the inside of a large re-sealable plastic bag. Place a dough ball inside, close the bag and then proceed to flatten the ball into a thin rounds (like a chapati or roti but only 2 to 2½ inches in size) from the outside of the bag thus saving your hands from getting sticky. Alternatively, you could also use a rolling pin to make the thattai. You could make the thattai individually or make one larger circle and cut out rounds using a cookie cutter or even an upside down glass works well.
Then heat enough oil in a deep pan on medium high, fry in batches until golden brown on both sides & crispy. Drain well on absorbent paper towels and store in an airtight container when cool.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
Content copyright © 2015 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.