Peanut Thattai is my father-in-law’s favorite among all the thattai flavors. I am the one introduced peanut thattai to him. I have the habit of buying something to home whenever I travel to places. Once, I bought thattai from the popular sweet shop called Sharma sweets which is, in my home town. Father in Law loved it. So Every time I travel to my home town, I make sure to get thattai from that shop. Later, I tried to replicate the thattai at home, and it came out delicious at the first try. The secret of Sharma sweets thattai is ghee and coarse peanut powder. It is honestly such an addictive flavor. Please do try this peanut thattai recipe.
Please Checkout other thattai recipes like garlic thattai, thattai buttons, milagu thattai recipe,Ulundu Murukku.
Checkout my favorite products here.
Ingredients:
- 1 cup raw rice flour(I used store-bought rice flour)
- 1.5 tbsp of roasted gram powder
- 1 tbsp of hot oil (or) butter for a soft texture
- half cup and 2 tbsp of water
- 3/4 tsp of salt
- oil for deep fry
- 1 tbsp of soft butter
- 1/2 tsp of red chili powder
- 2 tsp of hot ghee/oil
- 1/8 tsp of asafoetida(optional)
- 3 – curry leaves-chopped
- 2 tbsp of coarse peanut powder (Roast the peanuts and coarsely grind it)
- 3/4 tsp of white sesame seeds
Step 1: Roasted gram flour :
- Take the required roasted gram(pottukadalai) in a blender and grind it to a fine powder.
- To make sure there are no chunks in the powder, sieve the grind roasted gram powder.
- For 1/2 cup roasted gram powder, you will get around 6 tbsp powder after sieving.
Procedure:
Step 2: Peanut Thattai Dough:
- In a bowl, combine the rice flour, butter, salt, asafoetida, roasted gram flour, sesame seeds, and curry leaves.
- Add the peanut powder to the bowl and mix well.
- Pour water little by little and make a soft dough as we make for chapati/tortilla
- Add the red chili powder and pour the hot oil over the chili powder. Once the oil is warm to touch, Combine the chili and oil with the dough.
- Make small lemon size balls of the dough and smooth out the surface.
- On a damp cotton cloth, Flatten each ball to medium thickness circle. If the circle is very thin then it would stick on the cloth. You could also plastic bag or banana leaf to flatten the dough balls. If required, grease the finger with oil.
- In a deep dish, the heat required oil and when oil is heated up, place a thattai on the backside of the ladle and slowly drop the thattai into the oil. When the first thattai rises up, drop the second one. Similarly, add a few thattai in one batch.
- After 10 seconds or so, flip the Peanut thattai. Once in a while, flip the thattai and let it fry until crispy.
- Once the oil bubbles stopped, take out the crispy thattai from the hot oil and place it on a tissue paper.
- When the hotness on the thattai is completely reduced, store in an airtight container. Thattai will stay fresh for two weeks.
