Meena's Taste Mantra

I love Thattai and as per Amma this is the first thing that I attack once we finish our Puja on Gokulashtami. Thattai is a naivedhyam that Amma makes during Gokulashtami! Sometimes when I really crave for this lovely snack Amma and I make it on a weekend! I just love this!! I did mention this already right? The lovely golden yellow colour, the crisp to bite texture, the perfect seasoning with salt and red chilli powder the crunch from channa dal and the flavourinfrom kadhi patta and sublte hints of hing!!!! Hmmmmmm....and what can I say of the aroma that gets elevated due to the homemade butter that gives not just the rich taste but also the right crunch!

This is very easy to make and one cannot just goof up if you try out the way the Method below is described!

INGREDIENTS

4 cup Homemade Rice Flour

1/2 cup Homemade Urad Dal Flour

2 tblsp Channa Dal
1 pea size Hing | Asafoetida Compounded

2 tsp Hot Water

1 tsp Jeera | Cumin Seeds

3 tblsp Homemade Butter

2 tblsp Kadhi Patta | Curry Leaves, finely chopped

1 1/2 tsp Salt | To taste

1 tsp Red Chilli Powder
Water, to knead dough

Coconut Oil, for making Thattai

Cooking Oil, for deep frying

THE MAKING OF THATTAI

METHOD

Wash and soak Channa Dal for 2 hours. After 2 hours, drain and keep aside.
In a small bowl soak compounded hing in hot water. Do this in advance, so that hing gets completely dissolved.
In a mixing bowl add all the ingredients along with soaked channa dal and hing water, except red chilli powder and oil.
Crumble the mixture so that butter gets properly mixed and rice flour and urad dal flour combine well. Adding water in stages bind it to a soft dough like the Roti dough.
Add red chilli powder and knead to get smooth dough. Better to add red chilli powder once you have almost kneaded the dough, as sometimes the heat from the powder may leave a burning sensation on the hand and we have to knead this dough really well.

Spread a clean cotton cloth on a flat surface. Ensure there is no fan overhead, as the dough will dry out.
Make equal portions of the dough and place them on a plate.
Greasing fingers and palms with coconut oil, gently pat one such portion on the towel to make an even thickness 2" diameter disc. In the similar manner, smearing coconut oil, as and when required to grease, pat down about 10 to 12 portions. We need to do this in batches, else while one batch is getting fried, the ones already patted down will stick to the towel and will break as we try to remove them.
With a fork, gently make few pricks on the patted Thattai. This is to stop it from puffing up and cook evenly to get a crisp texture.

Place the oil for deep frying in a deep bottomed thick kadhai. Keep the flame on high. As the oil gets to the right temperature, gently transfer Thattai from the towel to a plate.
To check if the oil is of the right temperature, gently put one Thattai into the oil. If it floats with bubbles coming out, the oil is perfect for frying.

Gently place 12 to 15 Thattai into the oil. Number of Thattai in one batch depends upon the size of the kadhai and the quantum of oil used. Just ensure they do not crowd up in the kadhai and there is sufficient oil.
Slowly with a ladle, separate Thattai to ensure they do not stick with one another. The oil will be with lot of bubbles at this stage.
After 5 minutes, gently flip them again with a slotted ladle.
In the meanwhile, pat down the next batch. Prick with fork, transfer and keep ready in a plate.

By now, the colour would be changing from pale cream to golden yellow.
You will observe the bubbles subsiding too.

Gently with the help of slotted ladle, remove from the oil and place them on a colander so that any excess oil can drain off.
In the similar manner, deep fry the remaining batches of Thattai.

Once they come to room temperature, store them in air tight container. These can last up to a month, provided stocks last till then!!

We have used:

1. IR 8 Raw Rice

2. LG Compounded Hing

3. Tata Salt Lite

4. Parachute Coconut Oil

5. Sundrop Heart Oil
6. Everest Tikhalal Red Chilli Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.