MILLETS PEANUTS THATTAI ( VARAGU VERKADALAI THATTAI )

VARAGU VERKADALAI THATTAI

Varagu verkadalai thattai  in Tamil or also known as millet thattais, made with kodo millet flour .

As already discussed in  detail in many millet recipes about the benefits of substituting rice with millets in snacks and other food items, here too is another attempt to make these crunchy tea time snacks known as Thattai in Tamil , Nippattu i Kannada, which is very popular  as  a  snack for evenings in southern states. The addition of roasted crushed peanuts maskes it very crunchy and tasty too . it is optional though .

varagu verkadali thattai

varagu verkkaadalai thattai

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MILLETS PEANUTS THATTAI ( VARAGU VERKADALAI THATTAI )
A delicious crunchy tea time snack thattai made using millet flour and some crunchy peanuts
VARAGU VERKADALAI THATTAI
Prep Time 10 minutes
Cook Time 30 minutes
Servings
nos
Prep Time 10 minutes
Cook Time 30 minutes
Servings
nos
VARAGU VERKADALAI THATTAI
Instructions
  1. Soak the chana dal/bengal gram in water for an hour. After it soaks well, you can mix the flours.
  2. 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 with butter/melted ghee..add peanuts crushed .
  3. 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.
  4. 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.
  5. 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
  6. You will get a nice round shape. It shouldn't be flattened too much or else it will be difficult to take out from the greased cover and put in oil to deep fry.
  7. 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.
  8. As soon as you drain them in a colander you may think the thattais are not crisp and may appear sometimes chewy. But once cooled they will get nicely crisp and crunchy .
  9. 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!
Recipe 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

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