Today I am sharing Thattai Murukku recipe here. Some friends of mine used to call this thattu vadai too. This is my favorite type of murukku and my dad used to get a pack specially for me from a shop near home. According to me, that is where they make the best thattai murukku. But now being away from home, I have been missing that murukku, so I started making it myself. Also this is the first variety of murukku I learnt to make. I used to make this for every diwali since then but still couldn't post this in the blog. This time I definitely wanted to post this in the blog as Diwali special. The recipe is very easy and this does not need special murukku press/maker too. But the key for crispy thattai lies in how thinly you flatten it and also the temperature of the oil has to be perfect, neither too high nor too low.
Rice flour, 2 cups
Pottu kadalai mavu/ Roasted gram flour, 1/4 cup
Chana dal/Kadalai paruppu, 2 Tablespoon
Un salted Butter, 2 Tablespoon (room temperature)
Sesame seeds, 1 teaspoon
Cumin seeds, 1/2 teaspoon
Chilli powder, 1/2 teaspoon
Asafoetida, 1/4 teaspoon
Salt, to taste
Curry leaves, 2 sprig (torn into pieces) - Optional
- Soak Chana dal/ kadalai paruppu in water for 1-2 hours. Then drain extra water and keep it ready.
- Powder Pottukadalai/Roasted gram finely. Take 1/4 cup of it and keep it aside.
- Sieve together rice flour and roasted gram flour. To it add chilli powder, salt, asafoetida, cumin seeds, sesame seeds, curry leaves, soaked chana dal and butter and mix well. To this add water little by little and keep kneading till you form smooth dough.
- Divide the prepared dough into equal portions and roll each portion into a ball and keep it ready.
- Take a Thick plastic sheet/ Ziplock cover, apply oil and take the ball of dough and flatten it into round flat discs(thattai shape). Keep it aside and repeat the process for rest of the prepared dough balls.
- In the mean while, heat oil and deep fry the prepared flat discs. Do not over crowd them in the oil. Turn them once or twice in between. When the sizzle stops, remove the thattais from oil. Drain excess oil and let them cool to room temperature.
- Store them in air tight container.
- Instead of Pottukadalai/roasted gram flour, urad dal flour can also be used.
- I usually prefer to add roasted gram instead of soaked channa dal in the thattai murukku dough. Also roasted de-skinned peanuts can also be added.
- Instead of chilli powder, I sometimes add dry red chillies torn into pieces.
- The dough should not be loose. Then the murukku will be soggy.
- Thattai has to be pressed as thinly as possible.
- Using fork you can make slots on the surface of the flattened discs, so that while deep frying they don't puff up.
- The temperature of the oil is very important too. Make sure you maintain right temperature through out the frying process.
I have also posted the collection of Diwali sweets and Snacks.