Thattai - Crispy Rice-Lentil Wafers

Thattai is a traditional South Indian snack. It is an all time favourite one. It is always welcomed and relished by people of all ages. Available in the sweet and snack shops round the year. But still always home-made ones get a thumps up compared to the shop brought ones. It is very difficult to resist our temptation from Thattais.

This recipe is from a blogger friend. When I was searching for a Thattai recipe some years back I came across this recipe. Didn't keep a track of the bloggers name and web address. This recipe is very wonderful and a never let down recipe. The Thattais always come out crisp.It is very simple and easy to make. Doesn't involve any strenuous process.

Thattai

Ingredients

Raw Rice - 3 cups
Black gram - 1/2 cup
Roasted Bengal Gram dal - 1/2 cup
Bengal gram - a handful
Dry Red Chillies - 15
Shredded Coconut - 2 cups (optional)
Asafoetida Powder - 1 tsp

White Sesame Seeds - 2 tbsp

Ghee - 1 tbsp

Salt to taste

Oil for frying

Method

1.  Soak the rice for 1 hour, drain the water and grind the rice in a mixie to a fine powder. Sieve it twice.
2.  Soak Bengal gram in enough water for about 2 hours.
3.  Roast the black gram in a dry pan to a golden brown colour. When cooled, grind it to a fine powder and sieve it once.
4. Grind the Roasted Bengal Gram with the red chillies, asafoetida & coconut to a fine paste.
5. Add the ground paste, powder, ghee, curry leaves and the soaked dal to the rice flour with enough salt & knead to a soft dough.
6. Take a clean plastic sheet. Grease it with oil. Take a small ball of the dough and place it in the center of the plastic sheet. Place another greased clean plastic sheet.
7. Flatten the ball placed between the plastic sheets with a rolling pin. Flatten it as thin as possible.
8. Cut it with a round cookie cutter. 
9. Make a small batch of it and fry it in the oil. Remove it and place it on a tissue paper.
10. Allow it to cool for some time. Preserve them in an air-tight box.