Chettinad Thattai Murukku Recipe

INGREDIENTS

• 1 cup = 250ml
• Idiyappam flour – 1 cup 
• 3 tsp / 1 tbsp roasted urad dal flour
• 1 tbsp melted butter
• 1 tbsp soaked chana dal or fried gramme dal/pottukadalai
• 1 teaspoon red chili powder
• 1/4 teaspoon asafetida / hing
• 1 teaspoon black sesame seeds
• 2 tsp chopped curry leaves
• As needed, add salt and water.
• Cooking oil – for deep frying

HOW TO MAKE THATTAI

1. Combine all of the ingredients, including the butter, in a large mixing basin.
2. Combine thoroughly. Make a smooth dough by gradually adding water.
3. Take a large gooseberry-sized ball and roll it in your hands. Insert a zip lock cover that has been lubricated.
4. Using a toothpick, prick the skin. Wrap the thattai in a cloth and set it aside for 10 minutes.
5. Deep-fried both sides until the bubbles stop. Remove and drain on a piece of tissue paper.
6. After it has cooled, place it in a box. Crispiness lasts for one to two weeks.

THATTAI MURUKKU RECIPE

• 1 tbsp chana dal, washed and soaked in sufficient water for 1 hour Take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, and soaked and drained chana dal or fried gramme dal in a large mixing basin.
• Mix in the melted butter thoroughly. Make sure the butter and flour are properly combined.
• Make a smooth, non-sticky dough by gradually adding water. Make large gooseberry-sized balls and keep them covered with a moist cloth until ready to use. 
• Take two zip lock bags or two thick sheets. Grease one sheet with oil and drop a dough ball on it. Cover with a second sheet. In a small bowl, flatten the dough to form a flat, thin circle. Pat it thin to get crispy thattai. If you want, you can use the bowl to chop the thattai into precise round forms.
• Make thin rings out of all of the balls. Remove the thattai with care. If the thattai breaks while being patted or removed, the dough is dry. So, add a little water to the dough and then cut it into shapes. Remove the thattai from the Zip lock bag and place them in a cotton cloth to absorb any excess moisture. Allow it to rest for 10 minutes. 
• Heat the oil for deep frying. Put a pinch of dough into the hot oil. If it immediately climbs to the top, the oil temperature is correct. Keep the flame on medium and remove the thattai. Cook until the bubbles stop and the surface turns golden brown on both sides. After it has cooled, drain it in a tissue and store it in an airtight container. It lasts for two weeks!

Note

• Always prick the thattai with a fork. It keeps thattai from ballooning up.
• The temperature of the oil should be ideal. If the oil is excessively hot, the thattai will get golden brown without thoroughly cooking.
• Cook slowly over medium heat. Remove the thattai only when the bubbles have totally stopped, else it would turn chewy.
• Even if you pat it thin, it will not cook perfectly.
• Pat it thin to get crispy thattu vadai.