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thattai recipe
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4.60 from 5 votes

Thattai recipe

Thattai recipe, Gokulashtami recipes. How to make crispy thattu vadai at home - with step by step pictures and instructions.
Prep Time30 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 35 thattai


  • 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


  • 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.