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Preparation Time : 120
Cook Time : 15
Total Time : 135
1 tbsp. urad dal (split black gram), dry roasted & ground
1 tbsp. roasted Bengal Gram lentil, powdered
1 tbsp. chana dal, soaked 2-3 hours
1 cup rice flour
1 tbsp. oil
1/2 tsp. salt or to taste
1 tsp. red chili powder
1/4 tsp. pepper powder
1 sprig curry leaves
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
2 cups oil to deep fry
In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough.
Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.
Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.
Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container.
Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great.
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