Diwali is really approaching fastly, most of the South Indian's love to prepare Murukku else Thattai to celebrate each n every year Diwali..i love to ate these thattais whenever my mom prepare them also as evening snacks..this savoury snacks will be very crispy with an amazing choice of flours and with handful of channadal n peanuts..i prepared them at home this weekend, just followed my mom's way of preparation..if we have everything at home, these thattais will take half an hour to prepare..one of the easiest n tastiest snacks, also my all time favourite..
2cups Rice flour
1/2cup Gram flour
1cup Roasted Chick peas (dalia , pottukadalai)
1tsp Peppercorns
1/2tsp Cumin seeds
2tsp Butter(room temperature)
1tsp Red chilly powder
2tbsp Channa dal
20nos Peanuts (raw)
1tsp Asafoetida powder
Salt
Oil for deepfrying
Grind finely the roasted chickpeas(pottukadalai) into powder...no need to sieve it..just grind them as fine powder is enough, the grounded powder r flour will be approximately one n half cup ...grind coarsely peppercorns n cumin seeds..keep aside..Soak channadal n peanuts separately atleast for an hour..peel the skin of the soaked peanuts..drain both channadal n peanuts...
Take a large bowl, add the rice flour, gram flour,grounded roasted chick peas flour, grounded peppercorns n cuminseeds, butter, red chilly powder, soaked channadal n peanuts, asafoetida powder, salt n mix everything well with enough water as a smooth dough..this dough wont be sticky, u dont even need oil to make small balls out of this dough..make small golf size balls from the thattai dough..
Take a small ball from the thattai dough also take 2 zip lock bags, grease both ziplock bag with oil...place a ball as sandwich in between the greased bag, place them inside the poori press...i used poori press to make my thattais easily..its quite easy to make them fast n quick..can also rolling pins to make the thattais..just give a gentle press n make them as small pooris...
Meanwhile heat the oil for deep frying, once the oil get hot, drop the uncooked thattais one by one to the hot oil...fry them in medium hot flame, once u drop the thattais the oil will bubble vigorously, cook both sides of thattais,until they float on the top of the oil, take them out from oil n drain the excess of the oil with a papper towel..dont overcrowd..fry them as small batches...dont taste them immediately they wont be crunchy, let them cool for few minutes..tastes them to check for salt n for crispyness..if everything ok, fry all the ball as thattais n finish them...Arrange them in an air tightened box..
Crispy Thattais, My All Time Favourite!!!!!
Sending this crispy thattais to:
JFI - Festival TreatsOn the way to: Srivalli's
Rice Mela
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