Thattai/Chekkalu

Diwali is on its way and what else would be more suitable to celebrate the festival time other than thattai/ chekkalu.

We use to make all kind of snacks and sweets a week before Diwali at my mom’s place, one of my favorite snack was this thattai/ chekkalu. So I thought this is the right time to share this recipe.

These thattai/chekkalu can me flavored in many ways. One on my favorite is the garlic and red chillies. I grind together some garlic pods and red chillies and add them to the dough. It gives a very unique taste and flavor.

Ingredients :

Rice flour – 2 cups
Urad dal flour – ¼ cup (Dry roast the urad dal and cool it completely and grind it to a fine powder. Sive the powder and use the finely ground powder.)
Butter – 2 tablespoon
Channa Dal – 2 tablespoon (Soak for 15 mins in warm water)
Red chillies – 2 or more according to taste
Garlic pods – 2
Sesame seeds – 2 teaspoon
Curry leaves – 1 spring cut into small pieces
Salt as required
Oil for deep frying the thattai.

Procedure :

Grind the red chillies and garlic in a small mixer and add it to the rice flour.

Mix all the other ingredients together. Slowly add some water and make a tight dough. Let the dough rest for 10 mins.

Grease some thick plastic cover (zip lock) with oil. Now form small balls out of the prepared dough.

Place the balls on the greased plastic cover and press it with your greased fingers to make them flat.

Take a fork and prick some holes on the thattai. This will allow the steam to escape and the thattai will not puff up and remains flat.

Repeat the same with rest of the dough.

Not slowly remove the thattai from the greased cover and drop it in hot oil. Fry until golden brown. Remove from oil and transfer it on a paper towel to remove excess oil. Let it cool and store in a air tight container.

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