Pepper Thattai is a traditional South Indian snack, known for its crisp texture and spicy kick from freshly crushed black pepper. Made primarily from rice flour and urad dal flour, this deep-fried delicacy is seasoned with black pepper, sesame seeds, and a touch of butter for a light, flaky crunch....
Ingredients
- 2cupRice flour
- 1/4cuproasted gram flour
- 1/2tbspCrushed pepper
- 1/2tbspSesame seeds
- 1/2tbspsoaked urad dal
- 1/4tbspsalt
- 1/4vtbsp red chilli powder
- 1tbsphot coconut oil
- 1/2cupwater
- Oil to deep fry
How to make Pepper Thattai
In a bowl, sieve and add 2 cups of rice flour 1/4 cup roasted gram flour, 1/2 tbsp crushed pepper, 1/2 tbsp sesame seeds, 1/2 tbsp soaked urad dal (soaked for 30 min) , 1/4 tbsp salt and 1/4 tbsp red chilli powder. Mix well.
Add 1 tbsp hot oil, first mix using spoon as you might burn your fingers . Mix it into the flour until it’s crumbly. If using, add finely chopped curry leaves for extra flavor. Mix with fingers and check if it holds well. Gradually add water, a little at a time, and knead into a smooth but firm dough. The dough should not be sticky. Rest it for 10-15 min.
Knead the dough again, take small piece of dough( about the size of a lemon) and flatten it into a thin disc using your fingers. You can do this on a plastic sheet or banana leaf to avoid sticking. Ensure the edges are even and the disc is thin for a crispier result.
Poke using fork or toothpick to avoid Thattai getting puffed while frying.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently drop the shaped thattai into the oil. Fry until golden and crispy, flipping halfway through to ensure even cooking. Let them cool completely to get a perfect crisp texture.
Pepper Thattai is ready to serve .
Tips & Tricks
Adding hot oil/ butter ensures that the thattais turn out crispy. Don't skip this step, but avoid adding too much, as it may make the dough greasy.
Coarsely crush the black pepper for maximum flavor and a bit of spice. You can adjust the pepper quantity based on your heat preference.
When shaping the thattai, ensure the discs are evenly thin for uniform cooking. Thicker parts can turn soft instead of crispy, so flatten the dough as much as possible.
Fry in small batches, ensuring enough space between each thattai. Overcrowding the pan will reduce the oil temperature and affect the crispiness.
The thattai is fully fried when the oil's bubbling significantly reduces, and the thattai turns golden and crispy.
Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...