This is a traditional Tamil Nadu special deep fried snack that is a must in most of the South Indian festivals, where it has different names. This popular snack is called nippattu in Karnataka and chekkalu in Andhra. They are also a great tea time snack / party snack. Try relishing it with hummus, mayo or any homemade dip for a change. Tastes awesome. So check out the step by step pictorial recipe to prepare it.
- 1 cup rice flour
- 1 tbsp. urad dal (split black gram), dry roasted & ground
- 1 tbsp. roasted Bengal Gram lentil, powdered
- 1 tbsp. chana dal, soaked 2-3 hours
- salt to taste
- 1 tbsp. oil
- 1 tsp. red chili powder
- pinch of pepper powder
- 1 sprig curry leaves
- 1 tsp. cumin seeds
- 1/4 tsp. asafoetida
- oil to deep fry
In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough.
Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.
Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.
Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container.
Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great.
Mix all ingredients (except oil to deep fry). Add water, little at a time,
& knead into a dough.
Divide into small balls. Place each ball on a greased plastic sheet & cover
with another greased sheet. Press it gently with back of a small bowl.
Prick all over with a fork.
Heat oil. Gently remove thattai & slide into hot oil. Fry on low flame till
done. Drain on a kitchen towel.
Relish as a tea time snack or as & when desired. I like to have mine
with some hummus, mayo or any homemade dip. They taste great.
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