Thattai Vadai is a popular south Indian snack. Other names are thattu vadai, thattai murukku. There are various thattai recipes but the core ingredient is rice flour.
- Rice flour – 2 cup
- Urid dal – 2 tbsp
- Pottu kadalai (puffed chana dal) – 3/4 cup
- Curry leaf – 2 sprig
- Shredded coconut – 2 tbsp
- Sesame – 2 tbsp
- Chana dal – 2 tbsp
- Red chilly powder – 2 tsp
- Asafoetida – 1/4 tsp
- Salt – to taste (3 tsp)
- Butter – 2 tbsp
- Oil – for deep frying
- Soak the chana dal in water for 1 hour. Keep aside.
- Dry roast the rice flour for few minutes till it looses moisture. I use store-bought rice flour and it takes 2-3 minutes per cup of flour to get that loose texture.
- Dry roast the Urid dal till it smells good (not red), let cool and powder it.
- Powder the puffed chana dal (dalia flour).
- Put the flours in a large mixing bowl. Add butter, curry leaf, soaked chana dal, sesame, red chilly powder, shredded coconut, hing. Mix salt with a cup of water and use this to knead the flour.
Knead the dough to a very soft stage (like chapati dough). Apply some oil over it.
- Make small lemon size balls (approx 30 numbers).
- Take a ziplock cover and open three sides with one side closed. Or simply fold a plastic sheet and use it to press thattai.
- Place one ball inside the opened ziplock cover , close and press using a flat cup (as shown in photo above). Prick a few holes using a fork or toothpick (to avoid thattai puffing up). But I didn’t prick all the Thattais (as mine are thin only).
- In the meantime start heating the oil in a frying pan. As it gets maximum heat, put the pressed thattai and reduce flame to medium. After a few seconds flip and cook till bubbles settle. Take out , drain excess oil and keep on paper towels. Just like this fry the thattai one by one. The whole process may take 45 minutes.
Store in airtight containers and enjoy!