Ingredients:
- Murukku Mavu – 1 cup (or)
- Rice flour – 1 cup
- Roasted urad dhal flour – 4 tsp
- Melted butter – 1 tblsp
- Plain chili powder – ½ tsp
- Asafetida – ½ tsp
- White sesame seeds/ vellai ellu – 1 tsp
- Black sesame seeds/ karuppu ellu – ½ tsp
- Chopped curry leaves – 1 tblsp
- Channa dhal – 2 tsp
- Salt – as req
- Mild cooking oil/ coconut oil – to deep fry
Procedure:
- Soak the channa dhal for about 2 hours and drain the water completely
- Heat some oil to deep fry under low-medium flame
- In a sauce pan, heat the water(do not boil) and keep aside
- Add the murukku mavu in mixing bowl along with melted butter, asafetida, soaked channa dhal, chopped curry leaves, plain red chili powder, salt, sesame seeds and mix roughly.
- Now add the warm water into the mixture little by little until you form a mass dough, the dough should be pliable
//dough without chili powder//
- Make even size balls and cover it with a damp cloth, take one at a time into the butter paper/ plastic sheet fold the center of the paper and place the ball one side of the paper and cover the paper with another side and starts pressing it with a flat base vessel ( I used coffee dawara)
//dough with chili powder//
- Using a fork, prick the thattai here and there gently
- Repeat the same process for the rest of the dough and add one by one gently into the hot oil and cook it under medium- low flame for about 2-3 mins. Stir occasionally.
- Once the sizzle sounds off take the Thattai from the oil and place over the paper towel to drain out the excess oil.
- Cool completely and store it in an air-tight container.
- Enjoy the crunchy, crispy, lil spicy “THATTAIs”.
Note/ tip:
- If you are using store bought flour, check salt before adding into the dough
- I have used both white and black sesame seeds for more flavor.
