This snack is also known as Thattu vadai or thattai murukku widely. Though homemade rice flour is preferred one can also use store bought.
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.
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.
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
- Roast urad dal until nice aroma rises in meidum flame to ensure it is roasted evenly and then cool down.
- Grind to a fine powder. Sieve it and use for snack items that call for urad dal flour.
Check out Mint nippattu recipe in my website.
- 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.
- 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.
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.
5. Make equal sized balls of (gooseberry sized) and keep it covered.
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.
11. After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even.
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.
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.
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 🙂