Tamil Nadu

Thattai

Name: Thattai
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Tamil
Ingredients: 2 cups rice flour; 3 tbsp dry roasted and ground fine urad dal (split black gram); 2 tbsp soaked 30 minutes chana dal (split chickpeas); 1 1/2 tbsp soft butter; 1 sprig torn curry leaves; 1 1/2 tsp red chilli powder (indian red chili powder); a pinch asafoetida; 1 tsp sesame seeds; 1 1/4 tsp salt; Water, about 1/2 cup; Cooking oil (vegetable oil), about 1 litre for deep frying, about 6 tbsp absorbed

Rice flour discs studded with chana dal and curry leaves. The Diwali tin's loudest resident.

75 minTime

4 gProtein each

mediumSpice

The patted snack2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

260kcalsame

4 gproteinsame

2 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice flour2 cups

Urad dal (split black gram)3 tbsp, dry roasted and ground fine

Chana dal (split chickpeas)2 tbsp, soaked 30 minutes

Butter1½ tbsp, soft

Curry leaves1 sprig, torn

Red chilli powder (indian red chili powder)1½ tsp

Asafoetidaa pinch

Sesame seeds1 tsp

Salt1¼ tsp

Waterabout 1/2 cup

Cooking oil (vegetable oil)about 1 litre for deep frying, about 6 tbsp absorbed

Method

6 steps

1Sift the rice flour and urad flour together. Rub in the butter until the mix looks like breadcrumbs.
2Add the drained chana dal, curry leaves, chilli, asafoetida, sesame and salt. Add water little by little and knead to a soft, smooth dough.
3Pinch lime sized balls. Pat each very thin on an oiled plastic sheet and prick all over with a fork.
4Heat the oil in a deep kadai, no more than half full, to 170°C. A pinch of dough should rise with steady bubbles.
5Slide in 3 or 4 discs at a time and fry, turning once, for 4 to 5 minutes. Keep children away and stay by the stove.
6Drain on paper and cool completely before storing airtight.

Serve it like this

Stack in a steel tin and serve with filter coffee or chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Thattai

Rice flour discs studded with chana dal and curry leaves. The Diwali tin's loudest resident.

75 minTime

4 gProtein each

mediumSpice

The patted snack2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

260kcalsame

4 gproteinsame

2 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice flour2 cups

Urad dal (split black gram)3 tbsp, dry roasted and ground fine

Chana dal (split chickpeas)2 tbsp, soaked 30 minutes

Butter1½ tbsp, soft

Curry leaves1 sprig, torn

Red chilli powder (indian red chili powder)1½ tsp

Asafoetidaa pinch

Sesame seeds1 tsp

Salt1¼ tsp

Waterabout 1/2 cup

Cooking oil (vegetable oil)about 1 litre for deep frying, about 6 tbsp absorbed

Method

6 steps

1Sift the rice flour and urad flour together. Rub in the butter until the mix looks like breadcrumbs.
2Add the drained chana dal, curry leaves, chilli, asafoetida, sesame and salt. Add water little by little and knead to a soft, smooth dough.
3Pinch lime sized balls. Pat each very thin on an oiled plastic sheet and prick all over with a fork.
4Heat the oil in a deep kadai, no more than half full, to 170°C. A pinch of dough should rise with steady bubbles.
5Slide in 3 or 4 discs at a time and fry, turning once, for 4 to 5 minutes. Keep children away and stay by the stove.
6Drain on paper and cool completely before storing airtight.

Serve it like this

Stack in a steel tin and serve with filter coffee or chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thattai

Make it your way

Ingredients

Method

Thattai

Make it your way

Ingredients

Method

Make it a meal