42 THATTAI/ NIPPATTU

Thattai/Nippattu


This is a recipe shared in by my sister Vimala. She had prepared many snacks to celebrate my SIL's surprise baby shower and this thattai is one among them. Will post the other snacks one by one.

Rice flour - 2 cups
Urad flour - 1/4 cup
Fried gram dhal flour/pottu kadalai/dalia split flour - 1/4 cup
Red chillies - 3
Curry leaves - few
Sesame seeds - 1 tbsp
Moong dhal and or Channa dhal - 2 - 3 tbsp( soaked in water for 15 mts and drained)
Peanuts - 2 tbsp( lightly roasted and crushed)
Melted butter - 1 1/2 tbsp
Asafoetida/hing - a pinch
Salt as need
Oil for deep frying

Optional can use some Cumin seeds and grated coconut. The coconut will give extra flavor and crispness to the thattai/nippattu. But in the above picture it has not been added.


Try to break the the red chillies and curry leaves into tiny bits.
If using urad dhal , then roast them in a pan till brown. Cool and powder finely or if using store bought urad flour, then roast them till you get a nice aroma.

In a mixing bowl take rice flour, urad flour, fried gram dhal flour, broken red chillies and curry leaves, salt, hing, sesame seeds, peanuts, drained moong/channa dhal and melted butter. Mix well by hands and slowly add water and make a dough just like making chapathi dough. Cover and set aside for 10 - 15 minutes.
Next take a small size ball of dough and on a plastic sheet, spread/spray some oil and press the dough as thin as possible. Slowly remove and drop them in oil and deep fry till nice golden brown. This will stay crispy or can be stored for many days. I usually add some grated coconut while mixing the dough.

Sending this entry to EC's Fried Snack event


Also sending the following snacks from my archives

Chilli Bhajji Double Toast


Vegetable Pakoda