These thin rice crispies called Thattai/Nipattu can be seriously addictive. With easily available ingredients in most kitchens these are now no longer festival snacks. With the easy to make steps , can be made in minutes with small quantities as you don’t want to indulge too much but yet craving for something spicy and savory.
Usually at my place I make this even as I cook other meals as it is so easily done and you couldn’t go wrong and easily adaptable to mistakes if you ever make.While it can turn out a bit chewy if the proportions are not exact, the taste can never go wrong !
Let me get down straight to the recipe of this spicy Indian savory called Thattai without further ado.
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- 1 cup rice flour
- 1 tbsp udad dal flour ( black gram)
- 1 tbsp chana dal ( bengal gram)
- 1 tbsp roasted gram dal flour (pottukadali powder) ( OPTIONAL )
- pinch of asafoetida/hing
- salt to taste
- 2 tsp chilli powder or chilli flakes and as per individual taste
- 1 tsp sesame seeds
- 1 to 1 & 1/2 tbsp butter or melted ghee
- 1 tsp coconut bits
- sprigs of curry leaves. oil to deep fry.
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.
dont forget to pierce with a fork….see the pics below
cover the dough balls with another greased ziploc cover.and press with a flat glass or plate on top to get uniform circles.
To make udad dal flour , roast the udad dal till golden in a pan and then grind them to a fine powder and sieve them before using .