Ragi thattai


Thattais are one of the favorite snacks in my house. I keep changing them with regular versions and ragi or other millet options for the kids. Here I have added some rice flour as well here. There is mot much taste difference in these versions. I usually add garlic to the thattais for additional taste.

1. Ragi flour, 1 cup.
2. Rice flour, 1/2 cup.
3. Urad dal flour, 1/2 cup.
4. Crushed garlic, 2.
5. Salt, 1/2 teaspoon.
6. Hing, 1/2 teaspoon.
7. Roasted channa dal (pottukadalai), 1/4 cup.
8. Chopped curry leaves, 1 tablespoon.
9. Oil for deep frying.

In a big bow, add all the ingredients with a tablespoon of oil and mix well. Add water little by little and mix it into a smooth dough. The dough should be pliable enough to make round balls but a little thick. Heat the oil in a deep frying pan. Pinch small balls from the dough and roll them into small round circles and deep fry in low-medium flame until the thattais turn crispy but not burnt. Remove and drain the excess oil from thattais and let it cool and serve. Store in air tight boxes. 

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