Milagu thattai preparation with step by step pictures. Milagu thattai is a flavourful snack with a punch of black pepper. Learn how to make milagu thattai for Gokulashtami.

I always have seen amma making thattai with fresh ground red chilli, the chilli flakes will be seen in the thattai. I love that flavour home pound chilli adds to the thattai. When I visited Chennai this time in June, FIL got these pepper thattai from A2B and I thought should try at home. I love all savory snacks. So thought I will make post milagu thattai for upcoming Gokulashtami. I wanted to make it as tiny thattai and rolled small, but when I flattened, it was regular sized only 😁

I used the same recipe of my earlier thattai recipe I posted. Just skipped chana dal, red chilli. I have used store bought rice flour, but you can also prepare your own rice flour. Check this page for rice flour preparation. Please go through notes before trying for tips.

milagu thattai recipe

Recipe Cuisine: Indian | Recipe Category: snack
Prep Time: 2 hr soaking time + 20 mins | Cook time: 30 mins | Makes: 24 | Author: Raks anand

Click here for cup measurements

Milagu thattai preparation with step by step pictures. Milagu thattai is a flavourful snack with a punch of black pepper. Learn how to make milagu thattai for Gokulashtami.
milagu thattai recipe

Ingredients

Rice flour (I used Idiyappam flour) - 1 cup
Urad dal flour - 1 & 1/2 tbsp
Pottukadalai flour - 1 tsp
Asafoetida - 1/4 tsp
Black pepper - 1 tsp, crushed
Urad dal - 1 tbsp
Sesame seeds - 1 tbsp
Butter, softened - 1 tbsp
Salt - as needed
Water - as needed
Oil - for deep frying

Method

Soak urad dal in water for 2 hrs minimum.
Roast rice flour in medium flame for a minute, without changing its colour. Do not roast more than a minute.
I used store bought urad dal flour. So roasted the flour itself slightly.
Take rice flour, urad dal flour, roasted gram flour in a mixing bowl.
Add crushed black pepper, sesame seeds, soaked urad dal, asafoetida, softened butter, salt and mix well.
Add water and make a dough without any cracks.
Divide into 24 equal sized balls.
In a greased ziploc cover, keep one dough ball, flatten slightly with fingers. Cover it and flatten by pressing a flat bottomed vessel (I used damara). Flatten thin and even.
Heat oil in kadai enough for deep frying. When oil is hot, put the flame to medium and add the flattened thattai by transferring from ziploc to your hands carefully and then transfer to the hot oil.
Cook in medium flame, flip and cook in low flame to ensure it turns crisp.
Drain in paper towels once bubbles ceases. You can fry 2-3 at a time.

Notes

Make sure to use finest rice flour for best results.
Do not use pepper powder, use fresh crushed black pepper for best flavour.
Cut and open the ziploc so that it represents a sheet, so that you can fold one side to cover while flattening.
Grease the ziploc each time before flattening thattai in it.
If the thattai is unevenly flattened, it will turn hard. so using the vessel, level to make it evenly thin.
If the thattai breaks while taking off from the ziploc, either the dough is too dry or you flatten too thin.
You can add curry leaves too.
If not fried properly, it will be hard.

Tags: milagu thattai, pepper

Step by step method:

Soak urad dal in water for 2 hrs minimum. Crush black pepper coarsely.
Roast rice flour in medium flame for a minute, without changing its colour. Do not roast more than a minute.
I used store bought urad dal flour. So roasted the flour itself slightly.
Take rice flour, urad dal flour, roasted gram flour in a mixing bowl. Add crushed black pepper, sesame seeds, soaked urad dal, asafoetida, softened butter, salt and mix well.
Add water and make a dough without any cracks. Divide into 24 equal sized balls.
In a greased ziploc cover, keep one dough ball, flatten slightly with fingers. Cover it and flatten by pressing a flat bottomed vessel (I used damara). Flatten thin and even.
Heat oil in kadai enough for deep frying. When oil is hot, put the flame to medium and add the flattened thattai by transferring from ziploc to your hands carefully and then transfer to the hot oil.
Cook in medium flame, flip and cook in low flame to ensure it turns crisp.Drain in paper towels once bubbles ceases. You can fry 2-3 at a time.