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Thattai recipe, How to make thattai, Gokulashtami recipes

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thattai-recipe

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.

thattai recipe

uppu seedai recipe

3.63 from 8 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.

Before you head on to make, you may have some questions:
Why thattai turns hard?

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

Main key in making perfect thattai?

Patience to deep fry in slow cooking process and evenly flattening.

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 pottu kadalai flour or butter.

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. 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
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4 from 1 vote

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

  • Rice flour – 2 cups I used Idiyappam flour
  • Urad dal flour* – 2 tbsp
  • Pottu kadalai flour – 1 tbsp Optional
  • Asafoetida – ¼ tsp
  • Red chilli powder – 1 tsp
  • Chana dal – 1 tbsp
  • Urad dal – 1 tbsp
  • Sesame seeds – 1 tbsp
  • Butter – 2 tbsp
  • 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  tbsp for this recipe.
  • You can skip adding soaked urad dal.
  • Adding curry leaves also enhances the taste.
  • You can also add grated coconut 2 tbsp 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.
preparation step 1
  • 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.
preparation step 2
  • 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.
preparation step 3
  • 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.
preparation step 4

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

thattai recipe

Reader Interactions

Comments

  6. Priyaram

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

    Reply

  22. 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.

    Reply

  29. 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.

    Reply

  33. 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.

    Reply

  40. 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.

    Reply

  46. 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?

    Reply

  48. 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.

    Reply

  51. 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

    Reply

  52. 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

    Reply

  60. 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?

    Reply

  62. 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

    Reply

  65. 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…

    Reply

  76. 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?

    Reply

    • 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.

      Reply

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