Sunday, October 12, 2014

Thattai

#Thattai : Thattai is a crispy spicy savory prepared from rice flour, besan and other spices. This savory is called #nippat or #nippattu in Karnataka. Generally red chilly powder is added to make it spicy. But the thattai [ nippat ] available in Bangalore tastes more spicy since plenty of green chilly paste has been added in it.
 Yesterday we were talking about our shopping experience at Avenue road of Bangalore. Then the stainless steel bucket full of nippats came before our eyes??!!... Yes, There we can find small savory selling shops lined with rows of buckets filled with different varieties of spicy savories.
One of the favorite items was the crispy spicy big & thick nippats. It used to be so spicy that I need a bottle full of water while eating it.  In chaat shops nippats topped with onions, tomato pieces, & chaat masalas are sold and it used to be a hot favorite of my dear daughter.
 I decided to make that spicy nippat at home. Immediately swung into action and started choosing the required ingredients keeping in my mind the taste of it.
Here I have used Maida instead of rice flour. The experiment was a great success. It was so crispy and tasty too. But the thattai came out less spicier than the one we used to enjoy there. I was able to enjoy my thattai without a glass of water.
Here comes the recipe.
15 to 18 thattai of 4 to 5 cm diameter can be prepared.

Thattai


Ingredients :
1 CupMaida
2 TbspBesan
2 TbspFried gram flour [ pottukadalai maavu ]
1/4 TspAsafoetida powder
1/4 TspBlack Pepper powder
1 TspSalt [ adjust ]
4 TspHot Oil
To Grind :
6 or 7Green Chilly [ adjust ]
1 TspCumin seeds
10 to 15Curry leaves
To Soak :
1 TbspGram dhal [ kadalai paruppu ]
2 TbspBlack gram split [ ulutham paruppu ]

Oil to fry thattai.

Method :
Soak the gram dhal and black gram in water for an hour.

Take maida in a basin or a bowl and cover with a clean cloth.
Heat an idly maker with water on a stove over high flame.
Keep the vessel containing maida inside the idly maker over a stand or steamer plate.
Steam cook for 8 to 10 minutes.
Take out after that and cool down to room temperature.

Grind all the given ingredients in a mixer grinder or blender adding little water.
Keep aside.

Heat oil in a kadai on a stove over medium flame.

Now take steamed maida and other ingredients except hot oil in a wide mouthed vessel.
Mix well.
Then add hot oil and rub with fingers.
Now add the green chilly paste.


Drain water completely from the soaked dhal and that also into the vessel.
Knead into a tight dough sprinkling some more water.

Thattai dough [ nippat dough ]


Make flat equal thickness circular thattai either by spreading a ball of dough in hand or over a cellophane sheet. The thickness can be 1 to 1.5 mm. Spread four to six at a time and arrange on a clean and dry plate. Check whether the oil is hot enough to fry them.


Drop a piece of dough into the oil. If it comes up and starts frying in oil then the oil is ready for frying.
Slide four to five thattai at a time into the oil.


Wait for two to three minutes.


Then flip each thattai using a long ladle and allow to fry the other side.


Transfer on to a plate lined with tissue paper when thattai becomes deep brown color and the oil becomes silent.

Thattai [ nippat ]

Crispy spicy thattai [ nippat ] is ready.

Nippat

In the same way fry all the thattais in batches.

Store in an air tight container for a week to 10 days.

Note : Increase or decrease the number of chilly according to your taste.






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