Milagu thattai recipe or pepper thattai recipe with step by step photos. Sharing a very easy to make traditional snack recipe often made during festivals. Thattai is a traditional deep fried snack from Tamilnadu and it is often made during festivals like Krishna jayanthi, Diwali etc.
Thattai is usually made with rice flour and urad dal flour but there are many variations like any other recipe. I have already blogged maida thattai recipe here and today I am sharing a very tasty, crunchy and light thattai spiced with black peppercorns. This year I wanted to try some recipes with pottukadalai /roasted gram. Last year one of our relative shared some murukku, seedai and thattai with us, they were so crunchy, tasty and mainly they were very light. She said by adding pottukadalai, murukku seedai etc turn out very crunchy and light. I promptly took the recipes from here and I tried out few this year. I blogged pottukadalai murukku recipe day before yesterday and today I am sharing easy milagu thattai recipe with rice flour and pottukadalai flour instead of roasted gram flour.
To make milagu thattai recipe very less butter is needed, addition of hot oil makes the thattai very crunchy. To make this vegan just replace butter with 2 more tablespoons of hot oil.Peanuts and white sesame seeds make this milagu thattai very tasty. Black peppercorns add a very unique flavor and makes the thattai very spicy.
To make thattai crispy we need to press it very thin. You can use the back of a cup to press thattai but I always prefer pressing it with hand. You can use a zip lock cover, milk cover or any plastic paper to press thattai. After pressing the thattai et it dry for 2-3 minutes before frying. This will take off some moisture and help in making crispy thattai.
Serve milagu thattai with coffee or you can pack and give to loved ones during festive season. Here is how to make milagu thattai recipe, do try!
If you are looking for more easy festival recipes do check malpua rabdi, uppu seedai, kaju katli,
Milagu thattai recipe with step by step photos.
1. Dry roast sesame seeds and peanuts.
2. Grind to a coarse powder (just pulse once or twice) along with black peppercorns.
3. Heat oil for deep frying.
4. In a mixing bowl, take rice flour, pottukadalai flour, ground pepper-sesame,salt, asafoetida, cold butter. Add 2 tablespoons hot oil.
5. Mix well.
6. Add water little by little and make a soft yet firm dough. If the dough is very soft, thattai will turn soggy. If the dough is very stiff,thattai will break while pressing.
7. Divide the dough into equal sized balls. I used a tablespoon as measurement.
8. Take one ball and press into thin thattai. Press with fork here and there. Press about 15 portions at a time and spread on clean cloth or greased plate. Fan dry for 3-5 minutes.
9. By now oil will be hot. Slide 2-3 thattai based on the size of your pan.
10. Deep fry until golden brown from both the sides until the bubbling sound of the oil ceases.
12. Repeat the same with whole batch of dough. Allow to col completely and save milagu thattai airtight until serving.
Milagu thattai recipe card below:
milagu thattai recipe
1 CUP = 250 ml
Ingredients
- 1 cup rice flour
- 3 tablespoons pottukadalai flour
- 4 teaspoon butter cold
- 2 tablespoons peanuts
- 2 teaspoons white sesame seeds
- 1/4 teaspoon black peppercorns
- salt to taste
- Oil for deep frying
Instructions
- Dry roast sesame seeds and peanuts.
- Grind to a coarse powder (just pulse once or twice) along with black peppercorns.
- Heat oil for deep frying.
- In a mixing bowl, take rice flour, pottukadalai flour, ground pepper-sesame,salt, asafoetida, cold butter. Add 2 tablespoons hot oil. Mix well
- Add water little by little and make a soft yet firm dough. If the dough is very soft, thattai will turn soggy. If the dough is very stiff,thattai will break while pressing.
- Divide the dough into equal sized balls. I used a tablespoon as measurement.
- Take one ball and press into thin thattai. Press with fork here and there. Press about 15 portions at a time and spread on clean cloth or greased plate. Fan dry for 3-5 minutes.
- By now oil will be hot. Slide 2-3 thattai based on the size of your pan.
- Deep fry until golden brown from both the sides until the bubbling sound of the oil ceases.
- Repeat the same with whole batch of dough. Allow to col completely and save milagu thattai airtight until serving.
Nutrition
samira says
love these crispy thattais.