Thattai – Rice & Peanut Savory Snack
Thattai is a crunchy snack very popular in Tamilnadu and it’s a staple snack for many of the festive occasions in karnataka and Tamilnadu. The peanut and channa dal in that tastes really good .Thattai is made during festive days and makes for a great snack in evening times. I know it’s not Diwali now but this special snack has to be the trademark snack of Diwali in Tamilnadu.
My Mother-in law made this for us. she has taken me back in time by making Thattai this week and it turned out so delicious. I think I am gonna be a lazy bee for the rest of the 6 months but learning a lot of dishes from her that I haven’t tried before. It’s one of my husband’s favorite snack and she made it especially for him. Thattai along with Murukku, ‘ribbon’ pakoda, adhirasam makes a set of food snacks that’s used to make for special occasions.
My hubby and I are enjoying her cooking so much it’s unbelievable.
Ingredients:
- Boiled Rice : 4 cups ( soaked )
- Split Chick peas : 1 cup
- Channa dal : 2 tbsp ( soaked )
- sesame seeds : 1 tsp (optional)
- Asafoaetida seeds : 1 tsp
- Peanuts : 2 tbsp (just pressed)
- curry leaves : 7 to 8 springs ( chopped)
- Salt : required to taste.
Method of Preparation:
- Soak the boiled rice for 4 hours or soak it in the hot water for 2 hours.
- Soak the channa dal for an hour in a separate bowl.
- After that grind the boiled rice in to a thick smooth paste without adding any water (Make Sure you didn’t add any water into it, because it should be in the form a thick paste). Keep it aside.
- Grind the split chick peas in to fine powder.Keep it aside.
- Drain the water in channa dal and keep ’em aside.
- Now add the split chick peas powder, whole soaked channa dal, pressed peanuts , salt, curry leaves, asafoetida powder and sesame seeds in to the rice paste (we made before )and mix it well.
- Make it in to thick, soft dough.
- If you want you can add some oil when making dough. (The consistency of the dough should be like to make a small lemon sized balls out of it)
- Take a small polythene cover and apply some oil in it ( If you have ziploc bags you can also use it for making thattai).
- Make a small lemon sized balls of the dough and flatten them into small discs on the paper (press each balls as thin as possible by using your hands by applying some oil ).
- Heat oil in a kadai and deep fry the thattai in medium heat by turning them over till they are crispy and golden brown in color.
- Cool to room temperature and store it in a air tight container.
- serve this as a evening snack with some tea. 😀
Note:
If you wanna make it quick and don’t have time to soak the rice you can use rice flour instead of this boiled rice and just make everything mentioned above.
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Ziploc bags have never worked for me. R’s white handkerchiefs do very well, though 🙂
And of course, I first sterilize the handkerchiefs in boiling water, even though the washing machine has already done that 🙂
We call it Nippattu, my favorite snack, looks crunchy and delicious!:)
Visiting ur blog for the first time,thanx for sharing this wonderful recipe.Would love to c u on my blog and get ur feedback.
My fav snack thattai to go faster, i use a flat botton to press the thattai of course the ziploc should be there, or the roti press and ziploc make more thinner…
I got to do with soaked rice ur version,Btw boiled rice is parboiled (Ponni) rice u mentionned?
My favorite snack! I just adore thattais. Thanks for sharing your MIL’s recipe! 🙂
Looks yummy, reminds me of cookies the way it looks 😀
delecioussssss snack
thattai is my all time fav!..so lucky to get those snacks made from your ma-inlaw!
This looks so delicious.Perfect snack for the evening!
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These look crisp and delicious.
Hi
Do u mean the parboiled rice?what does boiled rice mean?please reply as i like to try this recipe as it is easy
Hi krish,
Yes, I am sorry for the late reply. I meant parboiled rice. You have to soak that rice for 4 hrs. lemme know how it turned out. It is a very good recipe.
Does the split chick pea refer to porikadalai