Thattai/Thattai Murukku is a crunchy snack, made for Krishna Jayanthi and Diwali, it is also a tea time snack, perfect for kids snack. Thattai is made with rice flour, urad dal flour, roasted gram flour, chana dal, chili powder, and sesame seeds. There are different methods with little variations, I have got this recipe from my mom, and it is so yummy and crispy.
Other varieties – Peanut Sundal, Rajma Sundal, Chickpeas Sundal, Stuffed Mirchi Bajji, Kurkuri Bindi, Butter Murukku, Thattu vada Set, Thayir Vada, Vegetable Cutlet, Masala Vada, Medu Vada, Gobi Fry, Broccoli Fry, Gobi Manchurian.
- 1 cup Rice flour
- 4 tsp Urad dal
- 4 tsp Roasted gram
- 1 tsp Chili powder
- 1 tsp Sesame seeds
- 2 tsp Chana dal
- Few Curry leaves
- 1/4 tsp Asafoetida
- Salt as needed
- Oil for frying
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Heat a pan, add urad dal and dry roast on medium flame.
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Cook till slightly golden color.
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Add the roasted urad dal in mixer jar, and add roasted gram.
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Make it as a fine powder.
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Soak chana dal in water for at least 30 minutes.
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Chop curry leaves.
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In a bowl add rice flour, chili powder, chopped curry leaves, sesame seeds, salt, and asafoetida.
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Add powdered urad dal and roasted gram.
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Add soaked chana dal.
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Add 2 tsp of hot oil.
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Combine everything well with needed water.
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Make it as a smooth dough.
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Roll the dough into required size balls.
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Flatten it as thin as possible/ press with a flat-bottomed bowl.
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Keep it in a cotton cloth or kitchen towel for some time.
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Fry it in hot oil.
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Cook till golden brown on both sides.
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Drain it in a paper towel. Cool down and store it in an airtight container up to one week.
Step by Step Pictures
Preparation
1. Soak chana dal in water for at least 30 minutes, and chop curry leaves, keep other ingredients ready.
2. Heat a pan, add urad dal and dry roast on medium flame.
3. Cook till slightly golden color.
4. Add the roasted urad dal in mixer jar, and add roasted gram.
5. Make it as a fine powder.
Method
1. In a bowl add rice flour, chili powder, chopped curry leaves, sesame seeds, salt, and asafoetida.
2. Add powdered urad dal and roasted gram.
3. Add soaked chana dal.
4. Add 2 tsp of hot oil.
5. Combine everything well. Make it as a smooth dough with needed water
6. Roll the dough into required size balls.
7. Flatten it as thin as possible/ press with a flat-bottomed bowl.
8. Keep it in a cotton cloth or kitchen towel for some time.
9. Fry it in hot oil.
10. Cook till golden brown on both sides. Drain it in a paper towel. Cool down and store it in an airtight container up to one week.
