THATTAI / NIPATTU DIWALI RECIPE

crispy crunchy Diwali savory Thattai Nipattu


These thin rice crispies called Thattai/Nipattu can be seriously addictive. With easily available ingredients in most kitchens these are now no longer festival snacks. With the easy to make steps , can be made in minutes with small quantities as you don't want to indulge too much but yet craving for something spicy and savory.











Usually at my place I make this even as I cook other meals as it is so easily done and you couldn't go wrong and easily adaptable to mistakes if you ever make.While it can turn out a bit chewy if the proportions are not exact,  the taste can never go wrong !

Let me get down straight to the recipe of this spicy Indian savory called Thattai without further ado.




Ingredients:




Method:

Soak the chana dal/bengal gram in water for an hour. After it soaks well,   you can mix the flours.

Mix all the flours together with salt, chilli powder,sesame seeds,coconut bits,Asafoetida/hing powder and the curry leaves pinched and the soaked chana dal with butter/melted ghee..

Before adding water to make a soft dough make sure the butter has mixed well with the flours and all ingredients mixed well and the mixture is coarse and crumbly as a result of adding the butter.

Then slowly add water little at a time to bind a soft dough.

This step is very important, you don't want to add too much water to make it too soft. Just enough water to make a soft dough. 

Once the dough is ready you can make the crispies by taking a ziploc bag and smearing little oil all over and then pinch off a small ball of dough , keep it on the greased ziploc cover and flatten with your fingers or with a flat ladle or a flat cup.You will get a nice round shape. It shouldnt be flattened too much or else it will be difficult to take out from the greased cover and put in oil to deep fry.

The other way is  to take a plantain leaf and grease it and follow same method as above. Make sufficient crispies by flattening out on the greased cover and then when the oil is sufficiently hot , drop them carefully and deep fry till they appear lightly golden brown and fried.

As soon as you drain them in a colander you may think the crispies are not crisp and may appear sometimes chewy. But once cooled they will get nicely crisped. , dont panic.

As I made the crispies with little time I have not taken pictures  of the method but will upload them soon.

Drain well and store in an airtight container when cooled completely. Will stay good for a fortnight if you haven't gorged on them already!

Notes.....Make small balls of the dough and place them on a greased ziploc cover, place another greased ziploc cover on top and press lightly with a falt bottomed plate or glass to get uniform round thattai, you can also individually pat them on a greased plantain leaf , but it takes time.

dont forget to pierce with a fork....see the pics below 




cover the dough balls with another greased ziploc cover.and press with a flat glass or plate on top to get uniform circles.



colour looks different in below pic as it was clicked later  in the day with not much natural light.



Notes:

Some interesting variations in the ingredients. You can use green chillies finely cut and deseeded., in case you dont have chilli powder.

If you dont have fresh coconut bits to add , then you may add dried coconut gratings called copra.

If you dont have butter to add to the flours , hot oil will also do.

To make udad dal flour , roast the udad dal till golden in a pan and then grind them to a fine powder and sieve them before using .