Milagu Thattai
Tamil festival snack — flat crispy disc-shaped fritters made of rice flour and urad dal flour, dotted with crushed black peppercorns (milagu), curry leaves, chana dal, asafoetida and sesame seeds, then deep-fried in oil until golden. The peppery, crunchy snack is a Diwali/Krishna Jayanthi staple in Tamil homes.
Ingredients
Main
- salt (optional) (whole)
- Butter — 1 tsp (whole)
- Sunflower Oil (optional) (whole)
- Rice Flour (Fine Steamed - South Grade) — 1 cup (ground)
- sesame seeds — 0.5 tsp (whole)
- Black Peppercorns (Tellicherry Bold Grade) — 7.5 piece (whole)
Tempering
- Curry Leaves — 7.5 piece (chopped)
- urad dal flour — 1 tbsp (ground)
- Asafoetida — 1 pinch (ground)
- Chana Dal — 1 tbsp (soaked)
Method
- To prepare Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters), in a medium size bowl, add the sieved rice and the urad dal flour.Add salt, asafoetida, sesame seeds, pepper powder, chana dal, curry leaves and mix all the dry ingredients.
- While shaping the thattai, keep the remaining dough covered with moist cloth to prevent the dough from drying.Place the dough ball on a dry kitchen towel or butter paper and flatten it into thin roundels.Heat oil in a wok/kadai.
- Test the heat of oil by dropping a small portion of dough, if its rises to top immediately, that indicates the oil is hot.Fry the milagu thattai over low/medium flame till the sizzling sound stops and the thattai is uniformly browned.
- Overheated oil does not help in even cooking, hence cook on medium flame.Repeat this process for the entire batch.Once cooled, store them in a clean, odour free air tight container.Serve Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters) with filter coffee on a rainy day.
Common questions
- How many calories in one plate of Milagu Thattai?
- 166 kcal per plate.
- How much cooking time?
- 60 min — 40 min prep, 20 min cooking.