THATTAI MURUKU...WOW....this one is my all time favorite snack.This is a Traditional Indian savory snack prepared with butter, rice flour and sabu dana during festivals.
let’s learn the process how to make this yummy muruku J
•Rice Flour - 2 cups
•Curry leaves a few torn into pieces
•Chopped coriander leaves- 1tblsp & 5-6 green chillies
•Channa Dal - 2 tbsp
•Butter - 2 tbsp
•Red chilli powder - 1 tsp
•Hing - a pinch
•White Sesame Seeds - 1 tbsp , roasted
•big size sabu dana ½ cup
•Salt- to taste
•Salt- to taste
•Oil - as needed to deep fry
Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa daal aside.
Boil the sabu dana in a cooker with 1 cup of water . Give one whistle. Grind the green chilles to a paste.
Now in a mixing bowl add rice flour, boiled sabu dana, melted butter, channa dal, sesame seeds, curry leaves & chopped coriander leaves, green chilli paste, chilli powder, salt and hing. Mix well until all is combined.
Now add water little by little to form a soft dough. Be careful in adding water. Slowly add some water and make a tight dough. Let the dough rest for 10 mins.
Take a Ziploc bag/ plastic cover sheet. Grease it with little oil/ghee.
Form a lemon size ball from the dough and place it on the sheet.
Grease your fingers with oil and press the ball with your fingers to flatten it. Do this for the remaining dough. The more the thinner, the thattais will be crispier.
Or u can just do one thing Just take a lemon size ball, roll out carefully with a chapathi roller as thin as possible. Cut rounds using cookie cutter & then slightly flatten the sides thinner using your fingers . Press it thin till its very thin, carefully take it from the plastic sheet and keep aside.
Heat oil in a pan/ kadai. Keeping in medium flame carefully drop the thattais and deep fry until golden brown.
Turn them to cook evenly until deep brown. Drop them on a paper towel to drain excess oil.