Tuesday, August 27, 2013


Thattai is a popular south Indian snack. Other names are thattu vadai, thattai murukku. I just love this snack very much and will try to buy a pack whenever I see it anywhere. But hubby dear likes this snack only if I make it at home, as he thinks store bought thattai have a harder texture and unbreakable:) There are various thattai recipes but the core ingredient is rice flour. I usually make thattai using murukku flour (with thattai ingredients) also, but there is a separate recipe for the thattai that melts in mouth and here is my recipe after many permutation combinations:). I add more pottukadalai mavu (puffed channa dal flour) to get a crispy wafer like texture but we can halve it too.

Happy Krishna Jeyanthi!


pressing thattai.

thattai dough for 30 numbers.
Rice flour - 2 cup
urid dal - 2 tbsp
pottu kadalai (puffed channa dal) - 3/4 cup
curry leaf - 2 sprig
shredded coconut - 2 tbsp
sesame - 2 tbsp
channa dal - 2 tbsp
red chilly powder - 2 tsp
hing (asafoetida) - 1/4 tsp
salt - to taste (3 tsp)
butter - 2 tbsp
oil - for deep frying

Soak the channa dal in water for 1 hour. Keep aside.

Dry roast the rice flour for few minutes till it looses moisture. I use store-bought rice flour and it takes 2-3 minutes per cup of flour to get that loose texture.
Dry roast the urid dal till it smells good (not red), let cool and powder it.
Powder the puffed channa dal (dalia flour).

Put the flours in a large mixing bowl. Add butter, curry leaf, soaked channa dal, sesame, red chilly powder, shredded coconut, hing. Mix salt with a cup of water and use this to knead the flour.
Knead the dough to a very soft stage (like chapati dough). Apply some oil over it.

Make small lemon size balls (approx 30 numbers).
Take a  ziplock cover and open three sides with one side closed. Or simply fold a plastic sheet and use it to press thattai.

Place one ball inside the opened ziplock cover , close and press using a flat cup(as shown in photo). Prick a few holes using a fork or toothpick (to avoid thattai puffing up). But I didn't prick all the thattais (as mine are thin only).

In the mean time start heating the oil in a frying pan. As it gets maximum heat, put the pressed thattai and reduce flame to medium. After a few seconds flip and cook till bubbles settle. Take out , drain excess oil and keep on paper towels. Just like this fry the thattai one by one. The whole process may take 45 minutes.

Store in airtight containers and enjoy!

Serving suggestion:
Serve as snack with tea or coffee.


Unknown said...

perfectly done thattai :) my husband's favorite :)

Chitra said...

My fav. wish to have it :)

Sayantani Mahapatra Mudi said...

never had this dish but looks so perfect.

Hamaree Rasoi said...

Delicious and yummy looking snacks. Wonderfully prepared.

Suja Manoj said...

Looks perfect and crispy,thanks for the recipe dear.

Jaleela Kamal said...

mika arumai viki
eppdi irukkiingka?

Unknown said...

As you said,home made is the best of all .Beautifully made thattais. love the crispness ,by adding pottukadalai maavu.

Unknown said...

happy to follow you.

Priya Suresh said...

Crispy thattais are my favourite, quite addictive and very tempting.