Thattai is also known as nippatu or Chekkalu. Rice flour is mixed with spices and deep fried to make crispy thattais. The spices may vary to give a different taste. I used multi millet flour for this and used home made schezwan sauce to give a completely different flavour.
- 2 Cups Multi Millet Flour*
- 2 Tbsp Butter
- 1 Tsp Salt
- 1/4 Tsp Asafoetida
- 1 Tsp Chilli Powder
- 1/2 Tsp Turmeric Powder
- 2 Tbsp Schezwan Sauce
- 1 Tbsp Sesame Seeds
- 3 Tbsp Chopped Curry Leaves
- 2 Tbsp Soaked and drained Chana Dal
- 2 Tbsp Grated Coconut
- 3 Tbsp Crushed Roasted peanuts
- Oil for deep frying
- Mix all the ingredients except oil. Make a soft tight dough with water by adding little by little.
- Heat oil in a pan.
- Divide the dough into small lemon size balls and flatten them on a greased plastic sheet/parchment paper/banana leaf. Use a flat bottomed small steel vessel for flattening the dough. This helps in spreading the dough evenly.
- Deep fry on medium heat by flipping sides and once they become crisp remove, drain the excess oil on a tissue paper.
- Store in an air tight container after cooling.
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- *My Multi Millet flour consists of equal portions of Kodo, Little, Barnyard, Foxtail and Sorghum (Varagu, samai, kudhiraivali, thinai and jowar/cholam) millets mixed and milled. You can use store bought multi millet flour also.
- Please refer Szechwan Sauce recipe for making home made sauce.