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 top 

• and 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.

Watch my video from my youtube channel for the making of thattai another recipe with variations .