HOW TO MAKE THATTAI?
What s diwali without sweets, munchies and bang bang crackers? What s diwali without watching grandma or mom rolling ladoos or frying crunchy murukkus? Diwali doesnt exist for me without all of the above.
And ever since i ve been married, Diwali is incomplete for me without making a sweet or two and frying a murukku. I went on a murukku spree last year. But this year, i m keeping it simple with just this thattai murukku recipe and may be some ladoos.
I dont need the excuse of Diwali to munch on Thattais but then, the kick of making them for a special occasion is simply too hard to resist.I began making these yesterday on a whim and i was at the stove from 11 in the morning till 1 in the afternoon.
But i must say, my efforts paid off well with Mr.P munching away with all those karak murak sounds this evening. You must excuse me for the pictures because i m extremely tired and lazy and sleep deprived. I m definitely not in the chirpy shutterbird mode myself, let alone think about aperture and lights. Just enjoy the murukku this once. Alright?
Recipe for Thattai Murukku
( Crunchy snacks made of rice flour and roasted gram flour)
Prep Time: 20 mins for prepping the dough
10 mins for rolling and shaping the dough for a batch of 7
Cook Time: About 5 mins for a batch of 7
Yields 50 4″ murukkus
What You Need?
Rice flour 2 cups
Urad dal flour 2 tbsp
Roasted gram ½ cup
Butter 2 tablespoon softened
Hot oil 1 tbsp
Red chili powder 1 tsp
Hing ½ tsp
Bengal gram dal 2 tablespoon soaked in water for 30 mins
Sesame seeds 2 tbsp
Curry leaves 10 to 12 torn into little pieces
Water as needed
Salt to taste
Oil for deep frying
How To Make It?
Dry roast the rice flour and urad dal flour separately. Set aside.
Dry roast the roasted gram separately, let it cool and grind to a fine powder in a blender.
In a large mixing bowl, place all the flours and the other dry ingredients and combine.
Now, sieve the mixture once thoroughly to get rid of any impurities and to combine the ingredients well.
Transfer this mixture to the mixing bowl and make a well in the middle.
Add the butter, oil and water and start mixing the dough. While you add water, make sure you add little by little at a time.
Once you are done kneading, you must have a smooth dough without cracks.
Now lets make the thattais. Heat the oil for deep frying.
In the meanwhile, grease a ziplock cover or any plastic sheet.
Divide the dough into 4 parts and take one part and place it on the greased sheet.
Now using a rolling pin, start rolling out the dough as thinly as possible.
Once you are done, take any round brimmed cup or tumbler, press into the rolled out dough and make circles.
Once you got the circles, transfer to another greased sheet and continue to do the same with the remaining dough. But dont repeat this with all the dough as it tends to dry up. Make circles as you finish frying a batch.
Once you finish making about 6 to 7 circles, fry them in hot oil. The correct heat for frying the discs are when you drop a small ball of dough into the oil, it should float up immediately.
Once the oil is hot enough, drop the discs in batches of 6 to 7 and fry them on low medium flame until the shhhuushh sound of the oil subsides.
Repeat with the remaining batches.
Once done,drain on a kitchen towel and let cool.
Store in an airtight container.
Munch along whenever you pop in and out of the kitchen.
P.S Alternate method of making thattais would be making small balls of the dough and flatten them using your greased fingers on a greased ziplock cover.