Thattai, Thool Murukku Recipe - Easy Diwali Snacks

I got this thattai and thool murukku recipes from a Tamil magazine. I actually wanted to make small ones like nippattu which I had in my school days.. But I couldn’t make even sized ones as I am bad in making shapes ;) To make even shapes, you can try cutting with small round shaped moulds. It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much. I was very happy because this is the first complement I am getting from a person other than my husband:)

Ok ,coming to the ingredients required:

Ingredients for thattai 

• Processed Rice flour  - 2 cups Or Idiyappam flour
• Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder –  2 tbsp
• Fried gram dal/Pottukadalai – 2 tbsp 
• Hot Cooking oil /Butter – 2 tbsp
• Pepper powder OR Red chilli powder – 1 tsp
• Salt & water – as needed.
• Chopped curry leaves – a few
• Oil – for deep frying..

Method:

• Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
• Take a polythene sheet greased with oil.Make small balls with the dough.
• Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
• Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
• Store in an air tight container and enjoy munching !!

Note
Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.

THOOL MURUKKU

Ingredients:

• Processed Rice flour OR Idiyappam flour  – 1 cup 
• Dry roast & Ground Urad dal powder – 2 tbsp
• Butter / Hot cooking oil – 1 tbsp
• Omam / Ajwain OR Black sesame seeds  – 1 tsp
• Salt & Water – as needed

Method:

• Mix everything in a bowl with required water &salt to make a dough.
• Take the dough in the murukku maker with single star mould in it and press in the hot oil .
• Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal flour. If you roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color.

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