Thattai murukku recipe | Crispy Diwali snacks with step by step photos and preparation. Thattai Vadai / thattai murukku is a fried evening snacks in Tamil Nadu. Traditionally these murukku were prepared rice flour, urad dal, fried gram flour and salt, specially during festivals. This crispy thattai can be prepared as a tea time snacks. Thattai murukku – details
You can follow the traditional method of preparing rice flour, by soaking raw rice in water for 2 hours, drain water and dry it by spreading it in a news paper or a muslin cloth. Now you can grind this rice either in a mill or at home in your mixie. Sieve to get a fine powder. This flour can be used to prepare this snacks. Or you can also use store bought rice flour.
- rice flour / arisi maavu – 2 cups
- butter / vennai – 2 tblsp
- urad dal / ulundham paruppu – 3 tsp
- fried gram / pottu kadalai – 4 tsp
- channa dal / kadalai paruppu – 2 tsp (soaked in water for 1 hour)
- sesame seeds / ellu – 2 tsp
- red chilly powder / milagai podi – 1 tsp
- asafoetida / perungayam – pinch
- salt – to taste
- curry leaves – few (finely chopped)
- oil – for deep frying
- water – as needed
1. Wash and soak channa dal in water for one hour.
2. Dry roast urad dal till it turns golden colour. Cool down to room temperature.
3. Add roasted urad dal and fried gram to a mixie.
4. Grind into a fine powder.
5. Take all the ingredients, rice flour, ground flour of urad dal, fried gram, red chilly powder, asafoetida, butter, soaked channa dal, chopped curry leaves and salt.
6. Mix well the ingredients, pour water little by little and make a smooth dough. The dough should be non sticky, smooth and stiff.
7. Make small balls out of the dough. Press the balls by greasing your fingers with oil on a butter paper. Make thattai as thin as possible without breaking.
8. Heat oil in a fry pan. When it is hot check by putting tiny flat piece of the dough. It should rise and it should not sink in oil. Now oil is ready. Transfer thattai from butter paper to hot oil, according to the space in the fry pan.
9. Keep the stove in medium flame. When fried on one side turn the other side and fry.
10. When fried well evenly to golden , drain them on a kitchen tissue.
11. Let it cool down for 15 minutes. Now store it in a container and serve along with tea or at any time you wish.
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