THATTA

Thatta is a snack item normally made by soaking and grinding par boiled rice. This recipe makes use of readymade rice flour (used for pathiri/idiyappam) thus reducing the time and effort required. (I got this recipe from a cook book by Smt. Aandaal Rangaswamy)

INGREDIENTS

1. Rice flour - 2 cups ( I used Double Horse brand chemba rice flour. Thats why the colour is dark. White flour gives golden brown thattais))
2. Urad daal powder - 1/4 cup (urad daal roasted and powdered)
3. Ghee - 2 table spoon
4. Chilly powder - 1/2 tea spoon
5. salt
6. Asafoetida - 1/4 tea spoon
7. Chana daal - 2 table spoon
8. Oil - for frying

PREPARATION

Soak the chana daal in water for 1 hour.
 In a bowl take 3 table spoon water and add the salt and asafoetida. To this add the rice flour, urad daal powder, chilly powder, ghee and soaked chana daal. Knead well adding more water if necessary. Cover with a lid This dough is to be used immediately.

Heat the oil in a wide pan. (medium flame)

Take  a gooseberry sized ball of dough and place on a plastic bag  kept on a flat surface. Cover it with the same plastic bag by folding it. Press it with a heavy vessel with a flat base. (  the normal rolling pin can not be used to flatten the dough . The thatta will crack ) Take the thatta carefully with your hand and put into the oil  To avoid puffing up the thattai may be pricked with a fork before putting in the oil Repeat til there are 4-5 thatais in the oil Fry till crisp, flipping in between.Keep on a kitchen towel to absorb excess oil. Store in a dry container.