Thattai is a favorite at home. But its not often made since its time consuming. And when it comes to festivals, we are ready to go that extra mile and I decided thattai has to be made for this Diwali. Since my MIL is with me, she helped in patting the discs, which made it easier for me. And when it comes to Diwali menu, the constant item is Ribbon Pakoda. And I usually go for 2 savouries and 3 sweets. While at home town, the flour mill was nearby. All I had to do was to prepare the rice for pounding and my maid will get it done from the flour mill. Here I am to locate a flour mill. And I doubt if I will get rice flour with out traces of wheat flour in it since its the wheat that is pounded more here. So I did not want to take any risk and decided to make rice flour at home. And in order not to tax my mixer grinder more, I made thattai and pakoda on alternate days. Thattai should work fine with store bought flour too.
- Rice flour - 4 cups
- Urad flour (Roasted and powdered) - 4 tblspn
- Butter/Ghee- 2 tblspn
- Chana dal, soaked - 2 tblspn
- White sesame seeds - 1 tspn
- Curry leaves few (I did not add)
- Salt - 2 tpsn
- Red chilli powder - 2 1/2 tspn
- Water to make the dough
- Oil to deep fry
Soak the chana dal for an hour or so. It will make it soft and crunchy on deep frying.
Mix all the ingredients in a wide bowl. See to that the butter/ghee added is mixed thoroughly with the flour. This will ensure crisp thattais. Add water little by little to make a soft, non sticky dough.
Take marble sized dough. Pat it into thin discs on a greased plastic sheet or cotton cloth. Don't make it too thin and it will break while you peel it off. While patting, see to that the edges are not thicker than the inside.
Heat oil in a kadai. When it is moderately hot, slide the discs and deep fry till golden color. Drain, cool and store in air tight container.
While you make the discs, keep the dough covered with a damp cloth so as not to leave it dry.
With the above measurements, you will get between 45-50 thattais.