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    Home » Recipes » Snacks

    Thattai recipe, How to make thattai, Gokulashtami recipes

    August 8, 2012 by Raks Anand 80 Comments / Jump to Recipe

    Thattai recipe, a crispy snack prepared for the festival with rice flour and urad dal as main ingredients. Made for festivals like Gokulashtami and Diwali.

    thattai-recipe
    Thattai, crispy snack

    This snack is also known as Thattu vadai or thattai murukku widely. Though homemade rice flour is preferred one can also use store bought.

    We make uppu seedai, vella seedai and kai murukku for gokulashtami in my mom’s house.

    Jump to:
    • FAQs
    • How to make Urad dal flour
    • Recipe card
    • Stepwise photos
    • Shaping
    • Deep frying
    thattai recipe
    Crispy thattai

    uppu seedai recipe

    4.77 from 17 votes
    Learn how to make uppu seedai recipe and vella seedai recipe with full video and step by step pictures for gokulashtami.  With tips and tricks for seedai not bursting  and prepare perfect seedai at home.
    20 mins
    uppu-seedai

    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.

    FAQs

    Why thattai turns hard?

    Given good quality rice flour, urad dal flour, the thattai turns hard after cooling down if not fried properly

    How to make perfect thattai?

    The key is patience to deep fry after flipping in low flame for long time. Equally important, the thattai should be flattened evenly.

    Why my thattai is crispy in sides, soggy or hard in the middle?

    Make sure to thin out the middle portion well. Concentrate on the middle portion, the sides should not be thinned too much.

    Why the sides are not smooth,and turns cracked?

    Add more water to prevent too dry dough. Also mainly, give the rolled dough ball a quick knead each time before flattening.

    My thattai is soft and soggy with oily look over all?

    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 butter than mentioned.

    Update: Earlier I had added pottukadalai flour, but now updated the recipe removing it. Some feedback says the thattai is not turning out crispy, so I though this will ensure crispy and crunchy result.

    How to troubleshoot, How to make thattai crispy?

    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 (And actually forgot to add chilli powder😬)

    How to make Urad dal flour

    1. Roast urad dal until nice aroma rises in meidum flame to ensure it is roasted evenly and then cool down.
    2. Grind to a fine powder. Sieve it and use for snack items that call for urad dal flour.

    Related posts

    • How to make milagu thattai, pepper thattai recipe
    • Thattai with peanuts | Puzhungal arisi thattai recipe
    • Salem thattu vadai set recipe
    • Gokulashtami recipes | Krishna Jayanthi recipes
    • When is Krishna Janmashtami 2021? Date, Recipes, Gokulashtami Guide

    Check out Mint nippattu recipe in my website.

    Recipe card

    thattai recipe
    Print Pin
    4.50 from 4 votes

    Thattai recipe

    Thattai recipe, Gokulashtami recipes. How to make crispy thattu vadai at home - with step by step pictures and instructions.
    Course Snack
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings 35 thattai
    Cup measurements

    Ingredients

    • 2 cups Rice flour I used Idiyappam flour
    • 3 tablespoon Urad dal flour
    • ¼ teaspoon Asafoetida
    • 1 teaspoon Red chilli powder
    • 1 tablespoon Chana dal
    • 1 tablespoon Urad dal
    • 1 tablespoon Sesame seeds
    • 2 tablespoon Butter
    • Salt - as needed
    • Water - as needed
    • Oil - for deep frying
    Prevent your screen from going dark

    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 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.
    • Butter can be replaced with hot oil.
    • If you add more butter 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 chana 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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

    1. Soak chana dal and urad dal for 1 hour firstly.

    2. Dry roast rice flour for just 2 mins in medium flame, without changing color.

    3. Mix rice flour, urad dal, chana dal, asafoetida, red chilli powder, salt, softened butter or hot oil, sesame seeds and the soaked dals well.

    4. Add water little by little to make a smooth non sticky dough. Keep covered.

    preparation step 1

    5. Make equal sized balls of (gooseberry sized) and keep it covered.

    Shaping

    6. After that, take ziploc cover, grease it with few drops of oil one side.

    7. Then sandwich the dough ball in between the two greased sides of the ziploc.

    8. Keep one ball at a time and use a flat bottomed bowl to press it. I used my Davara.

    9. You can do this with your fingers as well. I do this way to get a good shape and also makes job easier.

    10. While pressing, do not do it hard, which makes the sides thin.

    That 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.

    preparation step 2

    11. After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even.

    Deep frying

    12. Carefully take off from zip lock cover by peeling over one hand and drop in hot oil. Cook in medium flame.

    13. You can first flatten all the thattai and keep it over a clean white cloth and then start frying too.

    14. Apparently, you can do this flattening over a clean white cloth. Use a spatula to take it and invert to oil.

    preparation step 3

    15. Flip and cook for some more time until the bubbles completely ceases(stops).

    After the bubbles stops, further cook for 1 more minute in medium – low flame to ensure crispiness. Drain in paper towels.

    16. You can fry more than one per batch to fasten the process, depending upon the size of thattai or kadai/ oil.

    preparation step 4

    Store in airtight box once cooled and enjoy as your coffee / tea time snack! At last, my craving for thattai came to an end today 🙂

    thattai recipe

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    Reader Interactions

    Comments

    1. Sangeetha Nambi

      August 08, 2012 at 11:33 am

      Thanks Raji.. Was about to search this recipe...

      Reply
    2. Sharanya

      August 08, 2012 at 10:53 am

      tempting and nice clicks as usual....adding greenchillies paste gives a very nice flavour...my sis adds moongdal and cumin seeds too...love dese...

      Reply
    3. APARNARAJESHKUMAR

      August 08, 2012 at 10:57 am

      very nice click esp with the rope 🙂 u never failed to impress anyone 🙂

      Reply
    4. Vimitha Anand

      August 08, 2012 at 11:02 am

      Looks so perfectly made n so crispy

      Reply
    5. Priyaram

      August 08, 2012 at 11:37 am

      போட்டோவில் பார்க்கும் போதே சாப்பிடனும் போல இருக்கு.....
      superb clicks...

      Reply
    6. Kurinji

      August 08, 2012 at 11:38 am

      Really very very tempting and beautiful clocks...

      Reply
    7. Valarmathi Sanjeev

      August 08, 2012 at 11:43 am

      perfectly made...looks awesome and yummy...nice clicks too.

      Reply
    8. Hamaree Rasoi

      August 08, 2012 at 11:50 am

      frying them is an art for crispiness....Looks very temepting

      Reply
    9. Spice up the Curry

      August 08, 2012 at 12:08 pm

      looks awesome.. nice one

      Reply
    10. Sathya Sankar

      August 08, 2012 at 12:11 pm

      Crispy and crunchy thattai, very tempting pictures!

      Reply
    11. Sangeetha

      August 08, 2012 at 8:30 pm

      perfect thattai...looks so crisp n yummy...as usual nice clicks n presentation!!

      Reply
    12. Chitra

      August 08, 2012 at 12:36 pm

      Awesome. Nice color :)Perfect !!

      Reply
    13. Priya Hari

      August 08, 2012 at 12:57 pm

      Thanks for posting this at such an appropriate time... As usual, drooling clicks 🙂

      Reply
    14. Vrinda

      August 08, 2012 at 2:02 pm

      I was looking for this traditional recipe,looks awesome n perfect as it should be..Bookmarked...

      Reply
    15. Shama Nagarajan

      August 08, 2012 at 2:05 pm

      inviting dear...join us in Fast Food Noodles event.

      Reply
    16. jeyashrisuresh

      August 08, 2012 at 2:54 pm

      Super yummy thattais and me too craving for some.Sometimes my patti adds pepper powder too instead of red chilli powder. Super presentation

      Reply
    17. Veena Theagarajan

      August 08, 2012 at 3:08 pm

      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

      Reply
    18. Laavanya

      August 08, 2012 at 4:53 pm

      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!

      Reply
    19. Riyas Fathima

      August 08, 2012 at 5:57 pm

      nice presentation..i will try this

      Reply
      • Diana Benito

        December 09, 2021 at 9:44 pm

        Hi, thank you for the lovely recipe. Is it necessary to add soaked chana dal? Or can i skip that and add my own seasonings (dried herbs or paprika powder). Would that change the crispiness? Pls help.

        Reply
        • Raks Anand

          December 11, 2021 at 12:10 pm

          You can sure skip.

          Reply
    20. Priya

      August 08, 2012 at 7:40 pm

      Beautifully done, those crispy thattais makes me drool.

      Reply
    21. Srimathi

      August 09, 2012 at 2:29 am

      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.

      Reply
    22. Priti

      August 09, 2012 at 4:24 am

      Looks crispy n yum ....nice clicks

      Reply
    23. Sushma Madhuchandra

      August 09, 2012 at 5:29 am

      looks perfect Raks!

      Reply
    24. Prathima Rao

      August 09, 2012 at 10:25 am

      crispy & so very flavorful!!
      Prathima Rao
      Prats Corner

      Reply
    25. Premalatha Aravindhan

      August 09, 2012 at 10:39 am

      wow Perfect thattai raji,Happy Krishna Jayathi to u n ur Family...

      Reply
    26. Archana

      August 10, 2012 at 5:13 pm

      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.
      I am hosting WTML All through August’12. Do send me your entries

      Reply
    27. Anu

      August 10, 2012 at 6:28 pm

      Look super yum snack. I have never tried alone doing this, may be I should after seeing your tempting clicks

      Reply
    28. Pavithra Elangovan

      August 13, 2012 at 2:59 pm

      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.

      Reply
    29. Saranya

      August 14, 2012 at 1:36 am

      oh..my fav one..And your pics are remarkable 🙂
      http://nicesaranya.blogspot.com/
      http://foodandtaste.blogspot.com/

      Reply
    30. Vanamala Hebbar

      August 14, 2012 at 5:06 pm

      Very nice

      Reply
    31. Soumya

      August 15, 2012 at 5:21 pm

      One more dish done with my list....Thanks Raks!! Looks great!! Will try pretty soon..

      Reply
    32. Shanavi

      August 17, 2012 at 3:10 am

      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.

      Reply
    33. Vidya ravindran

      September 22, 2012 at 4:16 am

      Thattai looks perfect n crispy. Can we powder pottu kadalai and use ?

      Reply
    34. Vidya ravindran

      September 22, 2012 at 4:16 am

      Thattai looks perfect n crispy. 🙂 Can we powder Pottu kadalai and use ??

      Reply
    35. RAKS KITCHEN

      September 22, 2012 at 4:23 am

      Yes vidya, thats how I used in this recipe.

      Reply
    36. trialnex

      October 22, 2012 at 1:12 pm

      Thanks for posting this recipe, I added one tblsp butter more and the thattai Is brittle and breaking!

      Reply
    37. Nithya

      November 01, 2012 at 10:54 pm

      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

      Reply
    38. Bhuvana Sugumaran

      November 10, 2012 at 11:42 am

      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)!

      Reply
    39. RT

      November 14, 2012 at 1:57 pm

      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.

      Reply
    40. Gayathri Ramanan

      November 17, 2012 at 7:44 am

      Thank for the recipe...I tried this recipe and it came out perfect and crispy...
      http://foody-buddy.blogspot.com/

      Reply
    41. vidu rame

      January 23, 2013 at 3:57 am

      Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.

      Reply
    42. vidu rame

      January 23, 2013 at 3:57 am

      Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.

      Reply
    43. vani

      January 31, 2013 at 4:19 am

      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.

      Reply
    44. RAKS KITCHEN

      January 31, 2013 at 4:21 am

      I am not sure how it would turn out 🙂

      Reply
    45. padmini pappu

      March 09, 2013 at 4:29 am

      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?

      Reply
    46. RAKS KITCHEN

      March 09, 2013 at 4:32 am

      It could be of uneven flattening, be sure to make it thin and even ... Otherwise, using more butter will soften the thattai too..

      Reply
    47. Rama Sekharan

      March 19, 2013 at 4:33 pm

      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.

      Reply
    48. janu

      July 19, 2013 at 1:38 am

      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..

      Reply
    49. The Conqueror

      July 30, 2013 at 9:59 am

      Hi Raks,

      I dont have sesame seeds in stock at home. Will making the thattai without sesame seeds come out well?

      Reply
    50. lavanya mani

      August 25, 2013 at 3:25 pm

      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

      Reply
    51. Dula

      September 13, 2013 at 1:30 pm

      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

      Reply
    52. Aravindraja Gopi

      October 31, 2013 at 2:57 am

      Can i use the same oil that i used for frying gulab jamun

      Reply
    53. Raks anand

      October 31, 2013 at 3:05 am

      Sure

      Reply
    54. Sindhu

      February 02, 2014 at 4:39 am

      Hi Raks, Can I use ragi flour instead of rice, for making ragi thattai?

      Reply
    55. Raks anand

      February 02, 2014 at 4:41 am

      Not sure Sindhu. I haven't tried or have any idea how it would turn out.

      Reply
    56. harini

      August 14, 2014 at 12:48 pm

      Hi raks if i use tge processed rice flour do i have to fry it or just proceed as u have described.please help

      Reply
    57. Unknown

      September 06, 2015 at 6:10 am

      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!!

      Reply
    58. Unknown

      October 10, 2015 at 9:30 am

      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

      Reply
    59. sasha

      November 03, 2015 at 11:07 am

      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?

      Reply
    60. Raks anand

      November 03, 2015 at 11:21 am

      Try measuring 1/2 kg flour in cup and convert the other measures. Hope its helpful

      Reply
    61. Akila

      November 05, 2015 at 11:26 am

      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

      Reply
    62. Raks anand

      November 05, 2015 at 11:39 am

      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.

      Reply
    63. Ramiya muthu krishnan

      November 08, 2015 at 5:46 pm

      I tried this today,.It came out so well,. thanks for the recipe 🙂

      Reply
    64. pinky

      January 21, 2016 at 3:12 pm

      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...

      Reply
    65. Raks anand

      January 21, 2016 at 3:18 pm

      It should be a non sticky dough. Cook in low flame for more time and make sure it's evenly thin.

      Reply
    66. kiruthika lakshmi

      February 12, 2016 at 12:18 pm

      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.

      Reply
    67. Gauri Nair

      August 23, 2016 at 7:30 am

      can i make the dough the previous day to make thattai, will it still be good ? pls reply

      Reply
    68. Unknown

      August 26, 2016 at 3:34 am

      I don't know why my thattai was not crispy but the taste was so good

      Reply
    69. Raks anand

      August 26, 2016 at 3:36 am

      I suggest you to make it fresh.

      Reply
    70. Kavi

      September 22, 2016 at 2:46 pm

      Tried Thattai yesterday came out very well . As a beginner in cooking I feel happy that it came out well.All Credits to u .

      Reply
    71. GOMS RAM

      December 04, 2016 at 9:32 am

      thattai came not crispy ..may i know the reason please

      Reply
    72. Raks anand

      December 04, 2016 at 9:41 am

      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.

      Reply
    73. kiruthika devi

      October 19, 2017 at 10:17 am

      Hi
      Thanks for the recipe. My thattai is leaving cracks. It is crispy and all.What could be the problem?

      Reply
    74. Raks anand

      October 19, 2017 at 10:57 am

      Coarse flour and less water. Sprinkling little more water will help.

      Reply
    75. Anonymous

      November 16, 2018 at 12:34 pm

      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?

      Reply
    76. Raks Kitchen

      November 16, 2018 at 12:36 pm

      If the flour is too coarse and used more butter, it happens. You can try adding more fkour and knead again to try.

      Reply
    77. Sadhana

      May 31, 2019 at 7:26 am

      My thAttai become soggy next day ..what is the reason ?

      Reply
      • Raks Anand

        June 19, 2019 at 8:44 pm

        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.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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