Thattai/ kara thattai ( spicy riceflour crispy patties)

8 servings
10 min
45 min




  • Method
    Soak whole red chilly and garlic in little hot water for 5mins and grind into smooth paste without adding water. Take a large bowl add the processed rice flour, roasted gram flour, red chilly powder, turmeric powder, red chilly and garlic paste, soaked Bengal gram, soda bi carbonate, hot oil and required salt. Mix well with hand. Add hot water little by little and make into tight dough. Make small balls out of the dough. In meantime heat enough oil in a large kadai. Take a plastic sheet and grease it with oil, place the small dough ball and flatten it with your finger,( you may grease your finger with oil to avoid dough sticking to your fingers). Make Thattai as thin as possible. Take the plastic sheet with thattai dough in your left hand and slowly turn it on to your right hand palm. When the oil is hot slide in the thattai dough. Depending on the size of kadai add as many thattai as possible. The thattai in oil will slowly raise to the top and bubbles will slowly reduce, simmer the heat until the thattai turns golden brown in color. Drain the thattai from oil and place on paper towel. Allow the thattai to cool completely to the room temperature. When its hot it will not be crisp, when it cools to room temprature the thattai will become more crispier. For the above said quantity you can make upto 40 Thattais. These thattais can be stored for a month in airtight containers.

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I am going to make this for Krishna jayanthi

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