Thattai Murukku

Thattai Murukku alias Thattai is a very popular South Indian Savory  My mom prepares this murukku for Krishna Jayanthi. It is also known as Nippatu in some places. I have used store bought rice flour for making this murukku. Soaked channa dal or split pigeon peas ( pottukadalai) is used in some parts of Tamil Nadu. I have also seen peanuts used in this thattai murukku in some places like Dharmapuri, Krishnagiri.  Please check below for step wise instructions and pictures for preparing  South Indian special Thattai Murukku.


Preparation Time: 10 mins
Cook Time: 35 mins 
Ready In:45 mins
Yields : 20 Nos



Ingredients:

Oil	For Deep Frying
Rice Flour	1 Cup
Urad dal	2 tbsp
Sesame seeds	1 tsp
Unsalted butter	1/2 tbsp
Salt	As needed
Turmeric powder	1/4 tsp
Chilli powder	1 tsp
Channa dal	1 tbsp

Instructions:

• Dry roast urad dal to golden brown and grind to fine powder in a blender. 

• Soak Channa dal for 1 hour. Add rice flour,urad dal powder,sesame seeds,butter,salt, turmeric powder, chilli powder,soaked channa dal and water.

• Make soft dough (similar to Chappathi dough).Take a fraction of dough and prepare balls of gooseberry size. 

• Take a clean plastic cover. Take a ball, using hand pat gently and flatten to 2-3 inch diameter. 

• Heat enough oil to deep fry. To check whether oil is hot, drop a little dough into oil. If it bubbles up on top, then oil is hot. Flip the cover in one hand and carefully  drop the dough into the oil . 

• Fry till light golden brown colour. Drain the excess oil by placing it in a paper towel.

Thattai Murukku | Gokulashtami recipes

Tips:

• The dough will become dry after some time, so cover dough and prepare murukku immediately.
• Adjust chilli powder to your taste.