🇮🇳 Indian Vegetarian

Kai Thattai

Name: Kai Thattai
Prep time: 24 min
Cook time: 18 min
Total time: 42 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 1 cup, chopped Urad Dal; 2 sprigs Curry Leaves; a pinch Asafoetida; 1/2 cup, roasted Peanuts; 1 cup Gram Flour; 1/2 tsp Ajwain; 1 cup Rice Flour

🇮🇳 Indian

Tamil thattai, coin-crisp rice crackers for festivals and travel. Craggy, crisp and impossible to eat just one of. Best with green chutney and a rain outside.

Prep 24 min Cook 18 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Urad Dal1 cup, chopped
Curry Leaves2 sprigs
Asafoetidaa pinch
Peanuts1/2 cup, roasted
Gram Flour1 cup
Ajwain1/2 tsp
Rice Flour1 cup

Instructions

1
Combine the rice flour with the urad dal and the flours; add water slowly — the batter should coat a spoon, not run off it.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Drop spoonfuls of the batter into the oil without crowding; they should each have room to swim.
4
Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.
5
Pile up, salt lightly, and serve with mint chutney and ketchup within arm's reach.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: உடனடி தட்டை மொறு மொறுனு வர 3 முக்கியமான டிப்ஸ் | Thattai Recipe in Tamil | Elladai Recipe in Tamil · on YouTube