Recipe: THATTAI

While I love fried snacks, I am not very good at making them. I keep learning recipes, try them and when the result is not too successful, I just lose interest. It was a lucky day for me when my sister Jayashree who had come here to Mumbai, went to meet her friend Vinaya living in the same city. Vinaya had made melt-in-the-mouth ‘thattais’ and had send a box full along with Jayu for us to taste. I fell in love with them and Jayu called her to get the recipe. So, it is thanks to Jayu and Vinaya that this recipe got tried and tested at my home and is being put up on my blog.


INGREDIENTS

Idli Rice – 1 cup (soaked for about 4 hours or longer)
Chutney Dal – ½ cup 
Urad Dal – ¼ cup 
Channa Dal – 2 tsp
Black Til – 1 tsp
Green Chillies – 3-4 
Curry leaves – 10 (torn to small pieces)
Asafoetida powder – 1 large pinch
Salt to taste
Oil for frying



METHOD

1. Soak channa dal and black til together in a cup of water.
2. Roast Urad dal till golden brown and allow it to cool down.
3. Grind Chutney Dal & Urad dal together to a smooth powder.
4. Wet grind the soaked rice along with green chillies and salt to a smooth paste – at least as smooth as possible.
5. Pour the ground rice paste in a vessel and add the dal powder to it. Add curry leaves; asafoetida and the soaked channa dal and black til. Mix well to make a tight dough. Make balls of the dough, the size of small lemons. 
6. Heat oil in a saucepan and keep the flame on medium once the oil it hot.
7. Flatten the dough balls into small thattais and fry them till golden brown. 

You can store the thattais in an air-tight container and they remain fresh for at least a week. They taste simply yummy, I promise you. They also make for a healthy snack with so many dals and black til too. 

*Don’t fry thattais in very hot oil as they turn limp after a few hours. They don’t remain crisp if you do it in a rush. 
**Chutney dal is different from Channa dal.

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