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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.
Prep Time30 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 35 thattai


  • 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


  • 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.



  • 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.