Description
Thattai is a traditional and highly popular crispy, deep-fried snack from South India, particularly well-known in Tamil Nadu. Its name is derived from the Tamil word “thattu,” which means “plate,” referring to its characteristic flat, disc-like shape.
Here’s a detailed description of Thattai:
- Ingredients: The primary ingredients are rice flour and urad dal (black gram) flour. Other key components that give Thattai its unique texture and flavor include chana dal (Bengal gram), roasted gram dal, sesame seeds, asafoetida (hing), red chili powder, and curry leaves. Butter or hot oil is also added to the dough to give the snack its signature crispiness.
- Appearance: Thattai is a flat, round cracker, typically about two inches in diameter. Its surface often has visible specks from the spices and lentils mixed into the dough. It is fried to a beautiful golden-brown color.
- Texture and Flavor: Thattai is famous for its satisfying crunch and savory, slightly spicy flavor. The added chana dal and peanuts provide an extra textural element and a delightful bite. The flavor can be varied, with some versions using black pepper for a spicier kick or grated coconut for a different taste.
- Preparation: The process of making Thattai involves a few key steps:
- Dough Preparation: A stiff but pliable dough is made by mixing all the flours, spices, and lentils with water.
- Shaping: Small balls of the dough are taken and flattened into thin, round discs by hand or with a flat-bottomed bowl. To prevent them from puffing up like a puri while frying, they are often pricked with a fork.
- Frying: The discs are carefully deep-fried in hot oil on a medium-low flame until they are golden, crisp, and the sizzling bubbles in the oil have subsided, which indicates they are fully cooked.
- Cultural Significance: Thattai is a quintessential festive snack, commonly prepared in homes during festivals like Diwali, Krishna Jayanthi (Gokulashtami), and Pongal. It’s also a beloved tea-time snack enjoyed throughout the year.
