Thattai recipe, Gokulashtami recipes. How to make crispy thattu vadai at home – with step by step pictures and instructions.
Thattai / Thattu vadai or thattai murukku is made mainly for Diwali in our house holds. But mom says can be made mainly for Gokulashtami too. We make uppu seedai, vella seedai and kai murukku for gokulashtami in my mom’s house. This year, as our paati passed away, we have no celebrations, but wanted to try this thattai as it has been ages (really long time🙄) since I had this.
uppu seedai recipe
I was craving for some for past few days. This is my first time I am trying and it came damn tasty and crispy too! Thanks to amma, I asked her the recipe for thattu vadai yesterday and tried it as such. Now I have enough for next 2 weeks. Coz, only I like it, so I am the lone eater of it 😀
We can add peanuts, curry leaves like we get in restaurants, but in our home we make this way, and I love this way a lot. So made it that way. If you like peanuts, you can add it along in this recipe.
Before you head on to make, you may have some questions:
Given good quality rice flour, urad dal flour, the thattai turns hard after cooling down if not fried properly.
Patience to deep fry in slow cooking process and evenly flattening.
Make sure to thin out the middle portion well. Concentrate on the middle portion, the sides should not be thinned too much.
Add more water to prevent too dry dough. Also mainly, give the rolled dough ball a quick knead each time before flattening.
While dropping the thattai in oil, make sure oil is hot. Later only you have to cook in medium flame and then low. Also do not add more pottu kadalai flour or butter.
If you have oven, preheat at 180 deg C and keep it spread inside for 5 mins. (No need to bake, just leave it inside after switching off the oven).
I have updated the recipe with video, with slight variations. Skipped urad dal and added chana dal alone more. Skipped Pottu kadalai flour and used urad dal flour more. (And actually forgot to add chilli powder😬)
*Roast urad dal until nice aroma rises and then cool down, grind to a fine powder. Sieve it and use for snack items that call for urad dal flour.
Thattai recipe
Ingredients
- Rice flour – 2 cups I used Idiyappam flour
- Urad dal flour* – 2 tablespoon
- Pottu kadalai flour – 1 tablespoon Optional
- Asafoetida – ¼ teaspoon
- Red chilli powder – 1 teaspoon
- Chana dal – 1 tablespoon
- Urad dal – 1 tablespoon
- Sesame seeds – 1 tablespoon
- Butter – 2 tablespoon
- Salt – as needed
- Water – as needed
- Oil – for deep frying
Instructions
- Soak channa dal and urad dal for 1 hr.
- Dry roast rice flour for just 2 mins in medium flame without changing colour.
- Mix rice flour,urad dal and fried gram dal (pottukadalai) flour, asafoetida, red chilli powder, salt, softened butter, sesame seeds and the soaked dals well. Add water little by little to make a smooth non sticky dough. Keep covered.
- Make equal sized balls of (gooseberry sized) and keep it covered.
- Take two ziploc covers, grease it with few drops of oil. Keep one ball at a time and put the other greased cover over it and use a flat bottomed bowl to press it.
- You can do this with your fingers as well. I do this way to get a good shape and also makes job easier.
- After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even.
- Carefully take off from zip lock cover by inverting it on one hand and drop in hot oil. Cook in medium flame.
- Flip and cook for more time until the bubbles completely ceases(stops) After the bubbles stops, cook for 1 more minute in medium – low flame to ensure cooking completely.
- Drain in paper towels. Do one by one and finish all the dough. Cool down.
Video
Notes
- If you want to add peanuts, add roasted ones 3 – 4 tablespoon for this recipe.
- You can skip adding soaked urad dal.
- Adding curry leaves also enhances the taste.
- You can also add grated coconut 2 tablespoon for this recipe.
- If you have no pottu kadalai flour, you can skip it too.
- Butter can be replaced with oil.
- If you add more butter or pottukadalai flour, the thattai will turn soggy.
- You can prick the thattais here and there before frying, with toothpick if you feel it’s not cooked evenly.
- The channa dal and urad dal adds punch to the thattai , but soaking is very important.
- When you drop the thattai, the oil should be really hot. While cooking, do it in medium low flame. Its important to cook the thattais a minute even after the bubbles stops. otherwise in the middle, it wont get cooked.
Thattai recipe method:
- Soak channa dal and urad dal for 1 hr. Dry roast rice flour for just 2 mins in medium flame. Without changing colour. Mix rice flour,urad dal and fried gram dal (pottukadalai) flour,asafoetida, red chilli powder, salt, softened butter, sesame seeds and the soaked dals well. Add water little by little to make a smooth non sticky dough. Keep covered.
- Make equal sized balls of (gooseberry sized) and keep it covered.
- Take zip loc cover, grease it with few drops of oil. Keep one ball at a time and cover over it and use a flat bottomed bowl to press it.
- You can do this with your fingers as well. I do this way to get a good shape and also makes job easier.
- While pressing, do not do it hard, which makes the sides thin. Which will eventually make the sides brown faster, you will take it out from oil soon when the middle part is not cooked crispy. So press very gently until say chana dal thickness is reached and then flatten using your fingers.
- Concentrate in the middle especially, not in the sides.
- After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even. Carefully take off from zip lock cover by peeling over one hand and drop in hot oil. Cook in medium flame.
- You can first flatten all the thattai and keep it over a clean white cloth and then start frying too.
- Apparently, you can do this flattening over a clean white cloth. Use a spatula to take it and slide. invert to oil.
- Flip and cook for more time until the bubbles completely ceases(stops) After the bubbles stops, cook for 1 more minute in medium – low flame to ensure cooking completely. Drain in paper towels.
- You can fry more than one per batch to fasten the process, depending upon the size of thattai or kadai/ oil.
Store in airtight box and enjoy as your coffee / tea time snack! At last, my craving for thattai came to an end today 🙂
Thanks Raji.. Was about to search this recipe…
tempting and nice clicks as usual….adding greenchillies paste gives a very nice flavour…my sis adds moongdal and cumin seeds too…love dese…
very nice click esp with the rope 🙂 u never failed to impress anyone 🙂
Looks so perfectly made n so crispy
போட்டோவில் பார்க்கும் போதே சாப்பிடனும் போல இருக்கு…..
superb clicks…
Really very very tempting and beautiful clocks…
perfectly made…looks awesome and yummy…nice clicks too.
frying them is an art for crispiness….Looks very temepting
looks awesome.. nice one
Crispy and crunchy thattai, very tempting pictures!
perfect thattai…looks so crisp n yummy…as usual nice clicks n presentation!!
Awesome. Nice color :)Perfect !!
Thanks for posting this at such an appropriate time… As usual, drooling clicks 🙂
I was looking for this traditional recipe,looks awesome n perfect as it should be..Bookmarked…
inviting dear…join us in Fast Food Noodles event.
Super yummy thattais and me too craving for some.Sometimes my patti adds pepper powder too instead of red chilli powder. Super presentation
Raks, Nice presentation .. Thattai, grandma used to do it in the past almost same way…but now a days store brought only..We use the Poori pressurer
great-secret-of-life.blogspot.com
We are still working our way through a pack of Grand sweets' thattai – but once that is over, I'll be sure to try out your recipe… Looks perfect!
nice presentation..i will try this
Beautifully done, those crispy thattais makes me drool.
Thatai looks picture perfect. I love thatai but , I know that they are very time consuming to prepare. I am getting very motivated to make them soon after looking at the thatai's.
Looks crispy n yum ….nice clicks
looks perfect Raks!
crispy & so very flavorful!!
Prathima Rao
Prats Corner
wow Perfect thattai raji,Happy Krishna Jayathi to u n ur Family…
Hey I was not too keen on making these, as it will i thought,these will need rolling out something that is a zero here. But imagine my surprise when i saw the stamping method. Joy ho joy.
Thanks. Happy Janasthmi. Mine certainly has become happier now.
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Look super yum snack. I have never tried alone doing this, may be I should after seeing your tempting clicks
Hi Raji , its been looooooooong time I was away from blogging cos of my parents visit. Thattai looks absolutely mouthwatering and we do the same way but never add soaked urad just we add only channa dhal, curry leaves and some time little garlic if we want garlic thattai's. Anyway its way too tempting.
oh..my fav one..And your pics are remarkable 🙂
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Very nice
One more dish done with my list….Thanks Raks!! Looks great!! Will try pretty soon..
Thattai looks more than perfect n crispy.There's one thattai pics already in draft waiting to post,but still I would like to give ur recipe a try..Way too good.
Thattai looks perfect n crispy. Can we powder pottu kadalai and use ?
Thattai looks perfect n crispy. 🙂 Can we powder Pottu kadalai and use ??
Yes vidya, thats how I used in this recipe.
Thanks for posting this recipe, I added one tblsp butter more and the thattai Is brittle and breaking!
I followed your directions and made thattai. It came out very well. Thanks for sharing this recipe with us. I have put this recipe in my blog and given credit to you.
Link.http://nithyascorner.com/?p=1541
Your pictures are beautiful.
-nithyascorner.com
Hi Raks, thanks for a really great recipe post. It prompted me to sit down with my grandmother this Deepavali and learn how to make thattai's (or elladai)!
Thanks for the recipe. I had tried it this Diwali and I am proud of the outcome 🙂 Also, your pics are lovely and encourages me to try out more recipes.
Thank for the recipe…I tried this recipe and it came out perfect and crispy…
http://foody-buddy.blogspot.com/
Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.
Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.
Hi! Thattai is my fav savory. Had a doubt- cab this b made in the microwave? I make Namak paras in the microwave with just a dash of oil.
I am not sure how it would turn out 🙂
Hi Raks,
I tried this recipe , tattai were very crisp when I fried them.
They tasted really good too. But after a while , they became soft.
So , what do I do about that?
It could be of uneven flattening, be sure to make it thin and even … Otherwise, using more butter will soften the thattai too..
I made the thattai's today & just got off the stove. This is the first time in my Thattai attempt that they came out so well. The color however is a bit darker than yours. I made 56 thattai's by your measurements. Only a couple of points that may be helpful. After making 3 or 4 thattai's spray some pam on the plastics so it is easy to remove them to fry. The balls tend to get a bit dry too. May be I should have them covered while I was making them. Anyway they turned out super.
Thanks for ur counts..Would be helpful as i thought would this much be more or less for me.. and thanks for the tips too..
Hi Raks,
I dont have sesame seeds in stock at home. Will making the thattai without sesame seeds come out well?
Hai akka, I love ur blog last time I tried badhusha , now it become our favorite sweet, now I tried this thattai it came out good but not flat like urs, little fluffy and very crispy , what to do for that
Hello Ms.Anand,
You have a great blog. I just made thattais today as per a recipe I had, it doesn't call for urad dal flour. It didn't come out very well. Can you please help me with the cup to gram measurement in your recipes? It would be great help. I am going to try the potato murruku tomorrow. I am a little confused with the cup measurements. The gram conversions are pretty different for different flours in different website
Can i use the same oil that i used for frying gulab jamun
Sure
Hi Raks, Can I use ragi flour instead of rice, for making ragi thattai?
Not sure Sindhu. I haven't tried or have any idea how it would turn out.
Hi raks if i use tge processed rice flour do i have to fry it or just proceed as u have described.please help
I tried this and came out really well. thank you . the dough seemed to be a bit dry after a few mins but the thattais were good!!
Hi Rajeswari,
Am a regular reader of your blog, but messaging for the first time. Your recipes are too good. Good work!! Keep it going
Priya
Hi mam, can I know the measure of urad dal n gram flour if I am using 1/2 kg rice flour plus do i have to roast the rice flour just like I do for the murruku maavu?
Try measuring 1/2 kg flour in cup and convert the other measures. Hope its helpful
Thanks To you…I prepared thattai and it came good.But some thattai are not crispy…I followed the same procedure..any tips to make all the thattai crispy
If its in even thickness, it will be crispy through out. If you have oven , you can bake it later to make it crispy for trouble shooting.
I tried this today,.It came out so well,. thanks for the recipe 🙂
I tried it..flavour was good.but it turned kind of dark..or else its not cooked..can u tell the correct consistency of how the dough should be?.. Like more tight or loose..pls…
It should be a non sticky dough. Cook in low flame for more time and make sure it's evenly thin.
I made thattai with same measurement,it came out good. I felt the thattai is darker not like urs. I think it's Booz of adding pottukadalai powder.
can i make the dough the previous day to make thattai, will it still be good ? pls reply
I don't know why my thattai was not crispy but the taste was so good
I suggest you to make it fresh.
Tried Thattai yesterday came out very well . As a beginner in cooking I feel happy that it came out well.All Credits to u .
thattai came not crispy ..may i know the reason please
Making uneven thickness may be the reason. Or try fry for more time. If you have oven, you can bake it in oven to make it crisp. !80 deg, 5 minutes.
Hi
Thanks for the recipe. My thattai is leaving cracks. It is crispy and all.What could be the problem?
Coarse flour and less water. Sprinkling little more water will help.
Hi I tried the thattai recipe today and unfortunately none of them held the shape when I added to fry in oil. They sort of melted in the oil. Didn't know how to correct it so got rid of all the dough. Please could you suggest what I went wrong in?
If the flour is too coarse and used more butter, it happens. You can try adding more fkour and knead again to try.
My thAttai become soggy next day ..what is the reason ?
It takes quite a very long time in low flame to achieve even crispiness. Also try roasting the flour for best results until steam rises. Hope this helps. If you have oven, you can try heating the oven and arrange the thattai to make it crisp again.