Go Back
+ servings
milagu thattai
Print Recipe
No ratings yet

Milagu thattai | Pepper thattai recipe

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.
Prep Time20 mins
Cook Time30 mins
Soaking time2 hrs
Total Time2 hrs 50 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 24

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 - as needed
  • 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.