|Thattai / Nippattu – Diwali Savory Snacks|
Thattai / Nippattu are rice crispies made from rice flour and dal. In my home we prepare it during diwali but few people prepare it for krishna jayanthi too. Two days back, i went to mom’s place and helped her in preparing murukku, nippattu and adhirasam. She prepared rice flour a day before and when i went there, it was so easy for me to prepare everything. I took up the section of kneading and making shapes, whereas she took over the section of frying. This made our work easier.
We made around 50 thattai (with 1/2 kg rice flour) to distribute to our neighbors, relatives and friends. I had also shared a healthy version of Thattai made from millet flour and baked. And don’t forget to check the compiled post on 70 + varieties of Sweets & Savories to try this Diwali. Lets check the recipe for making 20 thattai,
- 4 cup rice flour
- 2 tbsp peanuts – roasted & ground
- 1 tbsp channa dal (bengal gram / kadalai paruppu) – soaked for 1 hour
- red chili powder – according to your need
- salt to taste
- oil – for deep frying, plus 2 tbsp hot oil for kneading
- Wash and soak channa dal in water for 1 hour. Drain the water and keep channa dal aside.
- Roast peanuts and remove its skin. Grind it in mixer to coarse powder. This is optional. You can also crush the roasted peanuts using mortal and pestle.
- Dry roast rice flour and combine with ground peanut, channa dal, red chili powder and salt in a mixing bowl. Add 2 tbsp hot oil to this mixture.
- Add enough water for kneading and knead to a smooth dough. If necessary, add little hot oil while kneading to make it smooth.
- Close it and keep aside. Heat oil for frying in a heavy bottomed kadai. Keep the flame to medium.
- Take the dough and make 6-7 lemon sized balls. Remember to close the dough everytime, since the dough may lose its moisture.
- Take a banana leaf or plastic sheet and grease with little oil. Now grease your palm.
- Take a ball and keep it over greased sheet. Flatten it with your fingers to form a disc. Make sure the disc is not too thick or too thin.
- With the help of a flat ladle or dosa karandi take the disc carefully and slide it into hot oil. You can fry 6-7 thattai at a time. It may take around 5-8 mins to fry thattai.
- Once the oil sizzling sound stops, remove from the oil and keep aside. Proceed with the remaining dough. Store thattai in an airtight container and serve it.
- To prepare rice flour : Soak raw rice in water for 1 hour. Drain the water through colander and spread the rice on cloth. Make sure it is not too dry or wet. Grind it in a mixer to smooth powder or give it to a flour mill. You can use this rice flour for later use too. Just make sure to dry roast and then store.
- You can also use sago (sabudana / javvarisi) and fried gram (pottu kadalai).
- The color of thattai may vary due to the ingredients used. Since i have used ground peanut powder, the color of thattai was more brownish.
- If the dough dries up, you can adjust it with little hot oil and knead again.
- You can also grind red chilies and add to the flour instead of red chili powder.