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.
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.
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.
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.
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.
Related posts
Check out Mint nippattu recipe in my website.
Recipe card
Thattai recipe
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
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.
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.
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.
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.
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 🙂
Sangeetha Nambi
Thanks Raji.. Was about to search this recipe...
Sharanya
tempting and nice clicks as usual....adding greenchillies paste gives a very nice flavour...my sis adds moongdal and cumin seeds too...love dese...
APARNARAJESHKUMAR
very nice click esp with the rope 🙂 u never failed to impress anyone 🙂
Vimitha Anand
Looks so perfectly made n so crispy
Priyaram
போட்டோவில் பார்க்கும் போதே சாப்பிடனும் போல இருக்கு.....
superb clicks...
Kurinji
Really very very tempting and beautiful clocks...
Valarmathi Sanjeev
perfectly made...looks awesome and yummy...nice clicks too.
Hamaree Rasoi
frying them is an art for crispiness....Looks very temepting
Spice up the Curry
looks awesome.. nice one
Sathya Sankar
Crispy and crunchy thattai, very tempting pictures!
Sangeetha
perfect thattai...looks so crisp n yummy...as usual nice clicks n presentation!!
Chitra
Awesome. Nice color :)Perfect !!
Priya Hari
Thanks for posting this at such an appropriate time... As usual, drooling clicks 🙂
Vrinda
I was looking for this traditional recipe,looks awesome n perfect as it should be..Bookmarked...
Shama Nagarajan
inviting dear...join us in Fast Food Noodles event.
jeyashrisuresh
Super yummy thattais and me too craving for some.Sometimes my patti adds pepper powder too instead of red chilli powder. Super presentation
Veena Theagarajan
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
Laavanya
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!
Riyas Fathima
nice presentation..i will try this
Diana Benito
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.
Raks Anand
You can sure skip.
Priya
Beautifully done, those crispy thattais makes me drool.
Srimathi
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.
Priti
Looks crispy n yum ....nice clicks
Sushma Madhuchandra
looks perfect Raks!
Prathima Rao
crispy & so very flavorful!!
Prathima Rao
Prats Corner
Premalatha Aravindhan
wow Perfect thattai raji,Happy Krishna Jayathi to u n ur Family...
Archana
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
Anu
Look super yum snack. I have never tried alone doing this, may be I should after seeing your tempting clicks
Pavithra Elangovan
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.
Saranya
oh..my fav one..And your pics are remarkable 🙂
http://nicesaranya.blogspot.com/
http://foodandtaste.blogspot.com/
Vanamala Hebbar
Very nice
Soumya
One more dish done with my list....Thanks Raks!! Looks great!! Will try pretty soon..
Shanavi
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.
Vidya ravindran
Thattai looks perfect n crispy. Can we powder pottu kadalai and use ?
Vidya ravindran
Thattai looks perfect n crispy. 🙂 Can we powder Pottu kadalai and use ??
RAKS KITCHEN
Yes vidya, thats how I used in this recipe.
trialnex
Thanks for posting this recipe, I added one tblsp butter more and the thattai Is brittle and breaking!
Nithya
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
Bhuvana Sugumaran
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)!
RT
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.
Gayathri Ramanan
Thank for the recipe...I tried this recipe and it came out perfect and crispy...
http://foody-buddy.blogspot.com/
vidu rame
Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.
vidu rame
Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.
vani
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.
RAKS KITCHEN
I am not sure how it would turn out 🙂
padmini pappu
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?
RAKS KITCHEN
It could be of uneven flattening, be sure to make it thin and even ... Otherwise, using more butter will soften the thattai too..
Rama Sekharan
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.
janu
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..
The Conqueror
Hi Raks,
I dont have sesame seeds in stock at home. Will making the thattai without sesame seeds come out well?
lavanya mani
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
Dula
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
Aravindraja Gopi
Can i use the same oil that i used for frying gulab jamun
Raks anand
Sure
Sindhu
Hi Raks, Can I use ragi flour instead of rice, for making ragi thattai?
Raks anand
Not sure Sindhu. I haven't tried or have any idea how it would turn out.
harini
Hi raks if i use tge processed rice flour do i have to fry it or just proceed as u have described.please help
Unknown
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!!
Unknown
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
sasha
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?
Raks anand
Try measuring 1/2 kg flour in cup and convert the other measures. Hope its helpful
Akila
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
Raks anand
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.
Ramiya muthu krishnan
I tried this today,.It came out so well,. thanks for the recipe 🙂
pinky
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...
Raks anand
It should be a non sticky dough. Cook in low flame for more time and make sure it's evenly thin.
kiruthika lakshmi
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.
Gauri Nair
can i make the dough the previous day to make thattai, will it still be good ? pls reply
Unknown
I don't know why my thattai was not crispy but the taste was so good
Raks anand
I suggest you to make it fresh.
Kavi
Tried Thattai yesterday came out very well . As a beginner in cooking I feel happy that it came out well.All Credits to u .
GOMS RAM
thattai came not crispy ..may i know the reason please
Raks anand
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.
kiruthika devi
Hi
Thanks for the recipe. My thattai is leaving cracks. It is crispy and all.What could be the problem?
Raks anand
Coarse flour and less water. Sprinkling little more water will help.
Anonymous
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?
Raks Kitchen
If the flour is too coarse and used more butter, it happens. You can try adding more fkour and knead again to try.
Sadhana
My thAttai become soggy next day ..what is the reason ?
Raks Anand
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.