Thattai is a famous snack item across South India known in various names. I have already shared Schezwan thattai recipe. This one is a simple version with common ingredients. Millets absorb less oil compared to rice. Ragi is rich in iron and calcium. Try this easy recipe for the evening snack.
Ingredients:
- 1 Cup Ragi Flour
- 1 Cup Ragi Flour
- 1 Cup Ragi Flour
- 1/4 Cup Roasted Gram Flour (Pottukadalai Maavu)
- 3 Tbsp Soaked and Drained Chana dal
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 1/8 Tsp Asafoetida Powder
- Oil for Deep Frying
- Oil for Deep Frying
- Oil for Deep Frying
Directions:
- In a wide bowl add ragi flour and mix other ingredients except oil. Make a soft stiff dough using warm water. Keep the bowl covered with a lid. Let it rest for 15 minutes.
- Heat enough oil in a pan to deep fry. Divide the dough into small lemon size balls and flatten them with fingers.
- Deep fry them in the oil on medium heat. Turn them in between with a perforated ladle so that they are evenly fried. Once done, remove them on a kitchen tissue and remove the excess oil.
- Once they cool down, store in an air tight container.
Note:
- Since the colour of ragi is dark, it is difficult to find out whether they are fully cooked. So keep an eye while frying. Do not over fry.