Wednesday, September 8, 2010


Thattai are flat, disc shaped savoury. These are also called nippat.


Processed rice flour ---- 1 cup( see below how to make processed rice flour)
Roasted urad dal flour--- 1 spoon
Jeera ----- 2-3 teaspoon
Butter ---- 50 gms
soaked channa dal----- 1 spoon
white til(sesame seeds)--- 1 spoon (optional)
crushed roasted peanuts(optional) - 1tablespoon
Salt and asafoetida to taste

(if you want it spicier you can add 1 tea spoon of chilli powder/black pepper powder)


Mix all the above ingredients with butter and enough water to make a tight dough.
Take a big marble sized dough and pat them into circles (dia of 2inch).
Transfer them on to a paper/white cloth to absorb excess moisture.

Fry the circular patterns and flip them both sides in cooking medium. Remove from the oil when the hissing sound drowns. When cool, store them in air tight containers.

Processed rice flour:
This is the base flour for making traditional tamil savories like thattai, kai suttu murukku, cheedai and a sweet called adhirasam.
Raw rice is washed well and the excess water is drained through a colander. After a resting time of 30 minutes, the wet rice is spread on a clean cloth like dhoti and dried under shade. After an hour when the rice is still wet, It is ground finely in a mixer. This wet rice flour is then roasted lightly on an wok. It can be stored in air tight containers when dry and can be used as and when required.

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