Thattai, a crunchy rice flour anytime snack is so addictive that the popular adage ‘no-one-can-eat-just-one’ applies to it. Made from finely powdered rice flour that is mixed with spices, channa dal, sesame seeds, butter. Though this is generally prepared during Diwali and Krishna Jayanthi festivals in Tamil Nadu, it is commonly available is stores throughout the year.
Once you start making this, it becomes easier and you will find yourself making them often. Without doubt everyone will simply love the taste.
The very first time I posted the Thattai, Crunchy Rice Flour Anytime Snack recipe on my blog was in November 2014. Every Diwali whenever I prepare it I try and update it with new pictures. These pictures are from Diwali 2016. I have renamed the title from Thatti to the present title.
All the festivals are celebrated in our household and calls for puja accompanied by neivedyams and prasadams in the form of food that is first offered to the Gods and then eaten and distributed.
Of all the festivals, the spirit and mood of Diwali festival starts a week before. The tradition is to make innumerable snacks; both sweets and savories and distribute them to neighbours and friends. I love filling up a huge thaali full of snacks to give away. Over the years this trend is quietened a bit.
Coming back to the snacks, thattai is one of the snacks prepared during Diwali. I usually use the store-bought, finely-powdered rice flour that is easily available everywhere. For the urad dal flour you may use purchase from stores or make them at home if not available. Dry roast the dal on medium heat and then powder them finely and sift through a sieve to get a fine powder.
Very less quantity of urad dal flour is needed. For the roasted gram powder (pottukadalai in tamil), buy the roasted gram and powder at home.
Using butter gives a nice crunch and taste to the thattai, crunchy rice flour anytime snack. The other ingredients that you can use to bind into the dough are sesame seeds, curry leaves, cashewnuts. chana dal.
Fry thattais in batches on medium heat and let them cook through well. Once the oil is hot reduce the heat and fry the thattai on medium or low heat.
Prepare the thattai immediately after making the dough, do not keep the dough for too long. While patting the thattais into shape, keep the remaining dough always covered.