Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai. Try this crispy and crunchy thattai and share your comments!
My MIL used to make thattai by soaking and grinding parboiled rice along with red chili powder, salt and hing. Since its made with parboiled rice we can’t keep it as an offering for festivals. Instead for a home snack, we can try that version of thatti too. As the spice is mainly red chili powder for parboiled rice thattai it will be more spicier than rice flour based thattai.
For other traditional snacks like ribbon pakoda, puzhungal arisi kai murukku, thenkuzhal and other snacks click here. There is also an Andhra Version of Thattai which they call as “Nippatulu” . For the festivals like Krishna jayanthi, Diwali, Karthigai Deepam etc we make this yummy and crispy Thattai.
Quicker Video Version of making of Thattai
Detailed video of Thattai
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