Thatai is a popular deep fried snack made specially for Diwali and Gokulashatami.There are lot of variations followed ,some even add maida to make them more crispy.But i ve always made them with rice flour and pottukadalai flour.Use raw rice flour for parboiled ricd flour makes the thatai soft.
You can alter the spice level and use sesame seeds ,cumin seeds,green chilies that enhances the flavor and taste.Make sure you roast the rice flour and pottukadalai flour on low flame so that they dont get burnt.
Use a greased ziplock bag or a thick plolythene cover to shape and flatten these thatais.Homemade thatais stays good for a month without leaching that oil small like the store bought ones.You can make them in batches and store in an airtight container as a summer snack for your kids at home 😋
PREPARATION TIME : 30 MINS
MAKING TIME : 30 MINS
1 cup raw rice flour
1/4 cup pottukadai flour (roasted benfal gram)
2 tbsp bengal gram (soak for 30 mins in water)
1 tbsp hot butter or oil
1 tsp chilli powder
Few curry leaves (chopped)
A pinch of asafoetida
Salt to taste
Water as required
Dry roast the raw rice flour and roasted bengal gram flour for 2-3 mins on low flame.Soak the bengal gram in water, drain the water and kerp it aside.
Take a large mixing bowl ,add all the ingredients,soaked bengal gram,salt,asafoetida ,hot oil and water as required to make a soft and smooth dough.
Grease your polythene cover,take a small ball of the dough and place another greased sheet over the dough and flatten gently to make thin thatais.Pork them with the fork to avoid puffing whike frying.
Heat oil in a kadai,drop the thatais carefully and cook them until crispy.Drain the excess oil using a kitchen paper.
Serve these thatais with a cup of TEA