Thattai with peanuts | Puzhungal arisi thattai recipe

Crispy, tasty and addictive thattai/ thattuvadai with peanuts to add extra flavour.

When I posted puzhungal arisi murukku, I thought I should try the same way for thattu vadai too.

So few days back tried this one. I wanted to add peanuts and curry leaves as we get it in the shops.

This one is bit time consuming as we need to grind rice using wet grinding method and it takes a bit of time.

So if you want you can adapt my easy thattai version with rice flour and adapt this recipe to make peanut thattai.

Thattai with peanuts recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 2 Hrs  |  Cook time: 45 mins   |  Makes: 45

Click here for cup measurements

Ingredients

Parboiled rice – 2 cups

Fried gram dal powder /Pottukadalai maavu – ½ cup

Red chilli powder – 1 & ½ tsp

Sesame seeds – 1 tsp

Chana dal – 2 tbsp

Peanuts, roasted – 2 tbsp

Asafoetida – ¼ tsp

Melted butter / Hot oil – 1 & ½ tbsp

Curry leaves – 1 sprig

Salt – As needed

Video

Method

1. Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely.

The batter should be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.

2. Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie.

Sieve it well and measure ½ cup heaped flour. Transfer the ground wet batter to a mixing bowl.

3. Add rest of the ingredients - pottu kadalai maavu, red chilli powder, salt, asafoetida, curry leaves, peanuts, chana dal and sesame seeds to the batter and mix.

Roll equal sized balls out of it. I made mini thattais so almost 45 equal sized balls. Over a clean cloth, flatten the rolled balls by greasing a zip loc cover.

4. Press the ball with a flat bottomed bowl. I used my davara. Flatten with your fingers to ensure evenly thin.

5. Flatten as thin and even as possible, otherwise it will be soggy in the middle. Prick everywhere with a fork. Otherwise it will puff like poori.

6. You can fry 3-4 at a time or depending on the kadai’s size. Cook in medium flame until bubbles reduces. Flip and cook in low flame to ensure even cooking. Drain over paper towel and repeat to finish.

Notes

• If you want to adapt ready made rice flour method, use less pottu kaladai maavu. ¼ cup for 2 cups of rice flour.
• You can powder peanut and add too, but I prefer atleast breaking into two as it gives nice texture.
• Make sure to grind the dough as smooth as possible, otherwise it wont be crispy.
• You have to regulate the heat properly while the thattai is getting cooked. While adding it should be hot, then put to  medium or low. Before draining, you can cook for few seconds in high again if needed.
• If the thattai is not evenly thin, it will be soggy too.
• If not patiently fried in low heat, it will not be crispy.

Cool down completely to store in airtight container and enjoy as tea time snack!