Thattai is a popular deep fried snack from Tamilnadu made with rice flour especially for Gokulashtami.I ve used ground pepper here in this recipe,you can add cumin seeds,green chillies,red chilli powder ,sesame seeds or cumin seeds for more flavour and taste.
Also adding soaking pulses like bengal gram , urad dal and moong dal gives a nutty and crunchy twist .
Use only raw rice flour and make sure you roast them for 2-3 minutes on low flame.Homemade thattis stays good even for a month without leaching oil smell like the shop bought ones.You can make them in huge batches and store in an airtight container for our little ones at home 😊

PREPARATION TIME: 30 MINS

MAKING TIME : 30 MINS

MAKES:25*

INGREDIENTS

1 cup raw rice flour

1 tbsp urad dal

1 tbsp roasted bengal gram

1 tbsp hot oil or ghee

1 tbsp pepper

1 tsp bengal gram

1 tsp moong dal

Few curry leaves

A pinch of asafoetida (hing)

Water as required

Oil for frying

METHOD

Soak bengal gram and moong dal in water for 30 mins ,strain them and keep it aside.
Roast the raw rice flour in a kadai for 2-3 mins on low flame .

Dry roast the urad dal for 5 mins and then add roasted bengal gram and dry roast for 2 more mins.Then grind them in your mixer ,sieve and keep it aside.

Grind the whole pepper or add pepper powder.

In a large mixing bowl, add roasted rice flour,urad dal flour,bengal gram flour, soaked bengal gram and moong dal, hing,curry leaves,hot oil,water and make a soft dough.

Make equal sized balls out of the 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.Prick them with the fork to avoid puffing while frying.

Place the flattened thatai on a clean cloth to absorb moisture and prick them using a fork to avoid puffing whike frying.

Deep fry the thatais on medium flame.

Store them in an airtight container.