Millet peanuts thattai
Millet peanuts thattai
Millet peanuts thattai
Festivals like Krishna Jayanthi , Diwali calls for some crunchy snacks, one such is the ever popular thattai. In my house making thattai has no reason , we make it for evening snacks with tea or coffee. As it is so easy to prepare ,with no special techniques, we can quickly prepare under 30 minutes .
Furthermore thattai doesnt need any special gadget like a murukku press tpo prepare, it can be patted to a flat thin disc and deep fried . That is why it is called thattai which means to pat .
Krishna Jayanthi is celeberated with many snacks , one such is the thattai . Use either rice flour or millet flour to prepare these crucnhy addictive snacks.
Ingredients:
2 cups raw kodo millet flour
1/4 cup rice flour
2 tsp roasted urad dal powder...
( dry roast 1/2 cup udad dal till a fine aroma wafts, without burning , cool and powder to a smooth texture, sieve this powder twiice to get a smooth powder . use as required in recipe and store the rest in a container for other snacks preparation. )
.2 tbsp butter . or hot oil
1 tbsp soaked chana dal ( washed and soaked for 30 minutes ) or peanuts , i have used only peanuts and skipped chana dal . no need to soak peanuts, just roast it and use about 3 tbsp .
2 tsp asafoetida powder
curry leaves
1 tbsp slices of kopra
salt
1 tbsp red chili powder..
Method
Soak the chana dal/bengal gram in water for half an hour. After it soaks well, you can mix the flours. skip chana dal if you want to use peanuts instead like i have done .
Dry roast millet flour except udad dal flour as it is already roasted and powdered .
Mix all the flours together with salt, chilli powder,sesame seeds,coconut bits,Asafoetida/hing powder and the curry leaves pinched and the soaked chana dal or roasted peanuts with butter/melted ghee..
Before adding water to make a soft dough make sure the butter has mixed well with the flours and all ingredients mixed well and the mixture is coarse and crumbly as a result of adding the butter.
Then slowly add water little at a time to bind a soft dough.
This step is very important, you don't want to add too much water to make it too soft. Just enough water to make a soft dough.
Once the dough is ready you can make the crispies by taking a ziploc bag and smearing little oil all over and then pinch off a small ball of dough ,
keep it on the greased ziploc cover and flatten with your fingers or with a flat ladle or a flat cup.You will get a nice round shape.
It shouldnt be flattened too much or else it will be difficult to take out from the greased cover and put in oil to deep fry.
The other way is to take a plantain leaf and grease it and follow same method as above.
Make sufficient crispies by flattening out on the greased cover and then when the oil is sufficiently hot ,
drop them carefully and deep fry till they appear lightly golden brown and fried.
As soon as you drain them in a colander you may think the crispies are not crisp and may appear sometimes chewy.
But once cooled they will get nicely crisped. , dont panic.
Drain well and store in an airtight container when cooled completely. Will stay good for a fortnight if you haven't gorged on them already!Notes....
.Make small balls of the dough and place them on a greased ziploc cover, place another greased ziploc cover on topand press lightly with a falt bottomed plate or glass to get uniform round thattai,you can also individually pat them on a greased plantain leaf , but it takes time.
Millet peanut thattai
Watch my video from my youtube channel for the making of thattai another recipe with variations .
