Milagu thattai preparation with step by step pictures. Milagu thattai is a flavourful snack with a punch of black pepper. Learn how to make milagu thattai for Gokulashtami.
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I always have seen amma making thattai with fresh ground red chilli, the chilli flakes will be seen in the thattai. I love that flavor home pound chilli adds to the thattai. When I visited Chennai this time in June, FIL got these pepper thattai from A2B and I thought should try at home.
I love all savory snacks. So thought I will make post milagu thattai for upcoming Gokulashtami. I wanted to make it as tiny thattai and rolled small, but when I flattened, it was regular sized only 😁
I used the same recipe of my earlier thattai recipe I posted. Just skipped chana dal, red chilli. I have used store bought rice flour, but you can also prepare your own rice flour. Check this page for rice flour preparation. Please go through notes before trying for tips.
Top tip
Why my thattai is soggy?
Thattai can be soggy if the butter added is more or even pottukadalai flour is more.
Make sure to roast the flours well. Rice flour should be roasted well but no change in color. Urad dal flour should be roasted well until golden in color for crisp results.
Why thattai turns hard?
If you do not deep fry for long enough, and if the unfried thattai will turn hard as it cools down. So make sure to flatten evenly, thin and fry properly for long time until the bubbles stops completely. Do not let it change the color.
Recipe card
Milagu thattai | Pepper thattai recipe
Ingredients
- 1 cup Rice flour I used Idiyappam flour
- 1.5 tablespoon Urad dal flour
- 1 teaspoon Pottukadalai flour Optional
- ¼ teaspoon Asafoetida
- 1 teaspoon Black pepper crushed
- 1 tablespoon Urad dal
- 1 tablespoon Sesame seeds
- 1 tablespoon Butter softened or oil
- Salt
- Water - as needed
- Oil - for deep frying
Instructions
- Soak urad dal in water for 2 hrs minimum.
- Roast rice flour in medium flame for 2 minutes, without changing its color. Do not let it change color.
- I used store bought urad dal flour. So roasted the flour until pale brown in colour
- Take rice flour, urad dal flour, roasted gram flour in a mixing bowl.
- Add crushed black pepper, sesame seeds, soaked urad dal, asafoetida, softened butter, salt and mix well.
- Add water and make a dough without any cracks.
- Divide into 24 equal sized balls.
- In a greased ziploc cover, keep one dough ball, flatten slightly with fingers. Cover it and flatten by pressing a flat bottomed vessel (I used damara). Flatten thin and even.
- Heat oil in kadai enough for deep frying. When oil is hot, put the flame to medium and add the flattened thattai by transferring from ziploc to your hands carefully and then transfer to the hot oil.
- Cook in medium flame, flip and cook in low flame to ensure it turns crisp.
- Drain in paper towels once bubbles ceases. You can fry 2-3 at a time.
Notes
- Make sure to use finest rice flour for best results.
- Do not use pepper powder, use fresh crushed black pepper for best flavor.
- Cut and open the ziploc so that it represents a sheet, so that you can fold one side to cover while flattening.
- Grease the ziploc each time before flattening thattai in it.
- If the thattai is unevenly flattened, it will turn hard. so using the vessel, level to make it evenly thin.
- If the thattai breaks while taking off from the ziploc, either the dough is too dry or you flatten too thin.
- You can add curry leaves too.
- If the flours are not fried properly, it will be hard.
- Adding too much butter or too much pottukadalai flour will turn thattai soggy.
Stepwise Photos
1. Soak urad dal in water for 2 hrs minimum. Crush black pepper coarsely.
2. Roast rice flour in medium flame for a minute, without changing its color. Do not roast more than a minute.
3. I used store bought urad dal flour. So roasted the flour itself slightly.
4. Take rice flour, urad dal flour, roasted gram flour in a mixing bowl. Add crushed black pepper, sesame seeds, soaked urad dal, asafoetida, softened butter, salt and mix well.
5. Add water and make a dough without any cracks. Divide into 24 equal sized balls.
6. In a greased ziploc cover, keep one dough ball, flatten slightly with fingers. Cover it and flatten by pressing a flat bottomed vessel (I used damara). Flatten thin and even.
7. Heat oil in kadai enough for deep frying. When oil is hot, put the flame to medium and add the flattened thattai by transferring from ziploc to your hands carefully and then transfer to the hot oil.
8. Cook in medium flame, flip and cook in low flame to ensure it turns crisp.Drain in paper towels once bubbles ceases. You can fry 2-3 at a time.
Cool down and store in airtight containers.
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