How to make Crispy Thattais
Rice flour – 1 cup
Fried gram flour/Dalia flour (pottukadalai mavu) -2 1/2 tbsp or urad dal flour (roasted, powdered and sieved)- 1 tsp (see notes below)
Bengal gram dal/ kadalai paruppu – 1 1/2 tsp or fried gram -1 1/2 tsp
Red Chilli powder – 1/2 tsp flat
Unsalted butter -1 1/2 tsp
Hing – 1/4 tsp
Salt as needed
Oil for deep frying
How to prepare rice flour
Sieve and keep it ready. (You do not have to fry it).You can prepare this flour even a week ahead.
Powder fried gram finely and sieve it. Take 2 1/2 tbsp and keep it ready.
Mix salt and hing in a 1 tbsp of water and keep it ready.
Add dalia or soaked bengal gram dal, salt + hing mix, needed water and make a slightly stiff dough.
Now the dough for the thattai is ready. (you can taste the dough to check for salt)
Make equal sized balls out of it.
Prick few holes with a fork to prevent it from puffing while frying. Let it sit for 10 minutes.
Remove and drain the excess oil on a paper towel.
Repeat the same process for the rest of the dough.
After it cools, store it in an air tight container.
If preferred, you can add coarsely ground roasted peanuts to the dough.
Instead of chilli powder, you can add pepper powder.
If preferred you can add a tbsp of grated coconut to the dough.
Fried gram is called “pottu kadalai” or “chutney kadalai” in Tamil.
Also refer Uppu Seedai Recipe with step wise pictures.