Thattai Recipe- A Savory Snack For Deepavali | Diwali Recipes

I wanted to share a Diwali savory snack with you very quickly. So no useless talk this time but a quick and easy recipe for Thattai. I made this when my in-laws were visiting and Amma gave me the recipe for thattai verbally. I was quite intrigued, I have only ever eaten thattai and never made them at home. I knew they couldn't be too complicated since my periamma regularly makes thattai at home, especially during Diwali. Her version is much bitter and has more "bubbles" on the surface. Mine didn't have any and I was a bit worried soon after frying them but thankfully the thattai came out just fine and stayed well for 4 days, before which we polished them off.

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THATTAI RECIPE
Makes ~20 small thattai

Ingredients:
Rice flour - 4 cups
Urad dal - ½ cup, ground to fine powder
Chana dal - 2 tablespoon (I didn't use them since didn't have any)
Butter - ⅓ cup
Red chilli powder - 1 tsp
Sesame seeds (ellu) - 2 tbsp
Curry leaves - a few, each cut into two
Salt - to taste
Water - about 1. 5 cups
Oil - for deep frying

How to Make Thattai

1. Mix all the ingredients and make a thick dough adding very little water at a time.

2. Divide and shape into marble-sized balls. Normally, the store bought ones are bigger but I made them small so that I can use less oil while frying.

3. Dampen fingers and gently the flatten the dough on a plastic sheet (I cut up the plastic bag in which I got the urad dal), to get a uniform disc of about 0.5cm thickness.

4. Prick the discs lightly with a fork (to prevent puffing up) and deep fry till golden brown.

Tastes awesome with some hot tea on Diwali, while chatting around the family coffee table with family 🙂

Thattai can be stored in an air tight container for upto a week. Just wait until completely cooled before storing it away.

Comments

Lori

October 28, 2008 at 12:23 am

They look really great. I wonder how they would do if they were baked. I just recently made some rice crackers with besan so I aimagine it would work. I like your spice combinations. I even have curry elaves in my freezer right now. I will give these a go.

Nags

October 28, 2008 at 1:55 am

Lori - Oh yes, I did consider baking too but didn't have time to experiment so went with the tried and tested way. Do let me know if it worked for you 🙂

Srivalli

October 27, 2008 at 5:38 pm

Congrats on your head diwali..:))...Thattais look great gurl!..you have become an expert in all matters...heheh!..thanks for my fav item..

Mahimaa's kitchen

October 27, 2008 at 5:34 pm

looks so good Nags... i love thattais 🙁 Happy Thalai Diwali!

Sangeeth

October 27, 2008 at 5:06 pm

wish u a very happy diwali

anudivya

October 27, 2008 at 4:17 pm

Wish you a very happy Deepavali Nags.

Cham

October 27, 2008 at 4:14 pm

Happy Diwali to you , the thattai looks perfect!

Laavanya

October 27, 2008 at 1:14 pm

Nags, best wishes on your special Diwali 🙂 Love all things savoury and thattai in particular - looks yummy & crisp.

Divya Vikram

October 27, 2008 at 7:49 pm

Happy thalai Deepavali! Thattai looks too good..

Lavi

October 27, 2008 at 11:34 am

Happy Thala Diwali Nags..Thattai has come perfect..i did'nt have courage to try..Good You made it perfect!

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