Actually, I wanted to post Rice Flour Thattai yesterday, but I don't have enough rice flour to make thattai and I was worried on seeing my Thattai Pictures on Instagram. And one of my Insta friend, Rekha who blogs at Resh Kitchen, suggested me to try Ragi Thattai. I was also interested with that idea and tried it immediately and planned to post this Yesterday. But somehow I lost the enthu by end of the day. This Ragi Thattais makes a great snack to enjoy with a cup of hot chai. These are super easy to make and the recipe as follows..
Ragi Thattai RecipePrep Time : 5 minutes | Cook Time : 30 minutesRecipe Category : SnackMakes 25 ThattaiIngredients
Method
- Ragi Flour 1 cup
- Rice Flour 1 and 1/2 tbsp
- Gram Flour Dal/Pottukadalai Maavu 1 and 1/2 tbsp
- Chilli Powder 1/2 tsp
- Cumin Seeds 1/4 tsp
- Hing 1/4 tsp
- Soaked Channa Dal/Kadala Paruppu 1-2 tbsp
- Peanuts 1 tbsp(chopped)
- Curry leaves few finely chopped
- Sesame Seeds 1/2 - 1 tsp
- Salt to taste
- Oil or Butter 1 tsp
- Oil to deep fry
- In a mixing bowl, add all the ingredients except oil. Mix everything well.
- Then add 1 tsp oil or butter to the flour mix and mix it well.
- Now using water make it to the non sticky smooth dough.
- Then divide the dough into small gooseberry sized 25 balls and using a greased ziplock or kitchen tissue** flatten the dough to 2-2.5" flat disc. Flatten it as thin as possible.
- Heat oil in a kadai to deep fry, while oil is getting hot flatten the thattais and poke the thattai using toothpick or fork, this is to prevent puffing up of thattais and keep ready.
- When the oil is hot turn the heat to medium and drop the flatten thattai gently into the hot oil.
- Depending on the kadai size, deep fry 3-4 thattais at a time.
Notes:
- After 30 seconds flip the thattais and cook till it turns crisp, light brown on both sides and the sizzling sound stops.
- And then take out the fried Ragi thattis from oil using slotted spatula and drain the excess oil in kitchen paper towel. Repeat the same for remaining dough.
- That's it...Crispy Ragi Thattai ready.
*For Gram dal Flour/Pottukadali Maavu, simple grind the roasted gram dal(pottukadalai) in blender to a fine powder.**Using Paper Towel to flatten the disc helps to absorb excess moisture from the dough and that results to crispy and crunchy thattais.
You can make plain Regular Thattai by replaced Ragi Flour With Rice Flour.
I made this Ragi Thattai vegan, but you can use Butter or ghee.
lovely snack :) in love with its color
ReplyDeletevery crispy and tasty snack.. Very addictive for sure.. I always prefer ragi over traditional one
ReplyDeleteIt is really a cool idea to make thattai with ragi flour. Looks delicious, Sangee. :)
ReplyDeleteCrispy and yummy thattai, beautiful clicks..
ReplyDeleteCan I use urad dal flour instead of pottukadalai maavu?
ReplyDeleteYes.,You can use...but Urad Flour gives different taste and texture. Pottukadalai maavi gives nice crispy and crunchy taste.
DeleteMy thattai is not crispy its soft can you give me suggestions to improve
ReplyDeleteYou can try 1/4 cup of Rice Flour instead of 1&1/2 Tbps. And also fry in low-medium heat oil, fry until it turns crisp. Hope this helps!
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