Thattai Recipe | How to make Thattai

Thattai is a crispy and flavorful, traditional South Indian snack that is made for several festivals. 

How to make Thattai

Thattai is a popular snack in South India made for several festivals. It is made especially for Krishna Jayanthi / Gokulashtami / Janmashtami festival and Diwali. Like any other traditional snack, Thattai is little time consuming to make, but it is not a hard process at all. These days, it is very easy to get sweets and snacks from stores, but there is nothing like making at home. Thattai tastes so much better and fresher when made at home. 

As the kids are growing up, I feel that there is more and more necessity to make traditional Indian snacks for them. I am blessed to have kids who love Indian food and feel very connected to their roots. When making traditional snacks like this, I think back of my childhood days and cherish my memories by sharing those stories with them. 

This year for Krishna Jayanthi, I made thattai and Therattipaal. Therattipaal aka milk fudge happens to be baby Krishna’s favorite and also my boys. I grew up loving this milk sweet made from fresh cow’s milk. My grandmother would stir the milk for hours and make this delicious Therittipaal for us every time we to our village. 

Thattai Recipe

Whenever I think of what savory snack to make, Thattai takes the first preference. I love the crispy thattai and is definitely much easier than many other traditional snacks. I don’t make a big batch at once and instead make smaller batch in regular interval. Homemade rice flour works the best for making Thattai, but we can use good quality store bought rice flour as well. Just ensure that you sieve the flours well before using. 

Thattai

Preparation time – 30 Minutes
Cooking time – 2 hours
Difficulty level – Intermediate

Ingredients to make Thattai – Makes about 25 

  • Rice flour – 1 cups
  • Urad dal flour/ullutham maavu – 1 1/2 TBSP 
  • Roasted gram flour – 1/4 cup
  • Bengal gram dal / kadalai paruppu – 2 TBSP
  • Coconut – 2 TBSP (grated)
  • Chili powder – 1 1/2 tsp (adjust based on your spice preference)
  • Asafetida – 1/2 tsp
  • Ellu/White Sesame – 1 TBSP
  • Salt – to taste
  • Karuvepillai / Curry leaves – few
  • Butter – 1 1/2 TBSP
  • Oil – To deep fry

Festival recipe Thattai

Procedure to make Thattai – 

To make the urad dal flour / ullutham Maavu – 

  • Ullutham podi is used for many savory snacks during the festival season. If you are planning to make couple of dishes involving this, I would suggest that you make a big batch and store in an air tight container.
  • To get ¼ cup of urad dal flour, I used about ½ cup of Urad dal.
  • Fry the urad dal until brown and let it cool down.
  • Grind it to a very smooth powder and sieve it.
  • Again grind the coarse remaining dal and sieve it again. Use the fine powder to make the thattais.

How to make Urad dal powder / Ullutham Maavu

To make Roasted Gram Flour / Pottu kadalai Maavu –

  • Slightly warm the pottu kadali/roasted gram (for about 2-3 mins).
  • Cool it down and grind it to a smooth powder. Sieve it and use the fine powder in the recipe.

How to make roasted gram flour / Pottukadalai maavu

To Make the Thattai Dough – 

  • Soak the Bengal gram dal for about an hour.
  • Roast the rice flour until it is hot and aromatic. The rice flour does not have to change color, but it has to be hot to touch. Sift the roasted flour and place it in a large bowl.
  • Add all the flours, drained Bengal gram dal, coconut, salt, red chili powder, sesame, asafetida and chopped curry leaves to the same bowl. Mix it well.
  • Now add the butter and using your hands mix everything well until it resembles bread crumbs. 
  • Slowly sprinkle water to this mixture and bring it all together to form smooth dough.

How to make Thattai Dough

How to shape the Thattai – 

  • Spread a large, clean cotton cloth in the counter top. I use a cotton veshti.
  • Make small balls (as big as key lime) and place it between 2 parchment paper. You can also use a thick plastic sheet and grease it to shape the thattai.
  • Use your fingers initially to flatten and then using a flat bowl or your palm flatten it entirely to form a thin disc.

How to shape Thattai

  • Place the shaped thattai on the cotton cloth.
  • Do the same with the rest of the dough and leave them on them cloth until they are ready to fry. Doing this ensures that all the excess moisture is dried from the thattai, that results in crispy thattai. 
  • Prick few holes on the thattai with a fork. This ensures that the Thattai does not puff up when frying. 

How to shape Thattai

  • In the meantime, heat oil in a wide pan. Once the oil is heated through, lower the heat to low. Slowly slide the shaped and dried thattai into the oil.
  • Depending on the size of the pan, you can fry 3 to 4 thattai at the same time.

Frying Thattai

  • Slightly increase the heat and fry them until light brown. Remove it on a paper towel and then transfer it to a container. Repeat the same for the rest of the dough. 
  • Once cooled completely, store them in an air tight container.
Thattai snack Recipe
Thattai Recipe
5 from 1 vote
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Thattai Recipe

Thattai is a crispy and flavorful, traditional South Indian snack that is made for several festivals. 

Course Festival Recipes, savory snack, Snacks
Cuisine South Indian
Keyword Diwali Recipe, festival recipe, Gokulashtami / Krishna Jayanthi Recipe, How to make Thattai, Savory Thattai Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 25 Pieces
Author Sandhya Ramakrishnan

Ingredients

  • Rice flour – 1 cups
  • Urad dal flour/ullutham maavu – 1 1/2 TBSP
  • Roasted gram flour – 1/4 cup
  • Bengal gram dal / kadalai paruppu – 2 TBSP
  • Coconut – 2 TBSP grated
  • Chili powder – 1 1/2 tsp adjust based on your spice preference
  • Asafetida – 1/2 tsp
  • Ellu/White Sesame - 1 TBSP
  • Salt – to taste
  • Karuvepillai / Curry leaves – few
  • Butter – 1 1/2 TBSP
  • Oil - To deep fry

Instructions

To make the urad dal flour / ullutham Maavu -

  1. Ullutham podi is used for many savory snacks during the festival season. If you are planning to make couple of dishes involving this, I would suggest that you make a big batch and store in an air tight container.
  2. To get ¼ cup of urad dal flour, I used about ½ cup of Urad dal.
  3. Fry the urad dal until brown and let it cool down.
  4. Grind it to a very smooth powder and sieve it.
  5. Again grind the coarse remaining dal and sieve it again. Use the fine powder to make the thattais.

To make Roasted Gram Flour / Pottu kadalai Maavu –

  1. Slightly warm the pottu kadali/roasted gram (for about 2-3 mins).
  2. Cool it down and grind it to a smooth powder. Sieve it and use the fine powder in the recipe.

To Make the Thattai Dough -

  1. Soak the Bengal gram dal for about an hour.
  2. Roast the rice flour until it is hot and aromatic. The rice flour does not have to change color, but it has to be hot to touch. Sift the roasted flour and place it in a large bowl.
  3. Add all the flours, drained Bengal gram dal, coconut, salt, red chili powder, sesame, asafetida and chopped curry leaves to the same bowl. Mix it well.
  4. Now add the butter and using your hands mix everything well until it resembles bread crumbs.
  5. Slowly sprinkle water to this mixture and bring it all together to form smooth dough.

How to shape the Thattai -

  1. Spread a large, clean cotton cloth in the counter top. I use a cotton veshti.
  2. Make small balls (as big as key limand place it between 2 parchment paper. You can also use a thick plastic sheet and grease it to shape the thattai.
  3. Use your fingers initially to flatten and then using a flat bowl or your palm flatten it entirely to form a thin disc.
  4. Place the shaped thattai on the cotton cloth.
  5. Do the same with the rest of the dough and leave them on them cloth until they are ready to fry. Doing this ensures that all the excess moisture is dried from the thattai, that results in crispy thattai.
  6. Prick few holes on the thattai with a fork. This ensures that the Thattai does not puff up when frying.
  7. In the meantime, heat oil in a wide pan. Once the oil is heated through, lower the heat to low. Slowly slide the shaped and dried thattai into the oil.
  8. Depending on the size of the pan, you can fry 3 to 4 thattai at the same time.
  9. Slightly increase the heat and fry them until light brown. Remove it on a paper towel and then transfer it to a container. Repeat the same for the rest of the dough.
  10. Once cooled completely, store them in an air tight container.
 

18 thoughts on “Thattai Recipe | How to make Thattai

    1. Meena Aunty, Thank you so much 🙂 It is not a complicated process, does not involve any grinding or making syrup. Cannot go wrong. Ingredients are somewhat similar to what we use in making chakli.

      Sandhya

  1. Hi Sandhya akka,
    Mouthwatering recipe & feel like grabbing it from the picture.
    As usual very very clear instructions given by u that we cannot make mistakes anywhere while making it.I wish to make it on this weekend.

    To get 1/2 cup of roasted gram flour,about how many cups porikadalai u used?
    To flatten thattai on the muslin cloth,the cloth should be wet or dry & i have no idea.

    Never made thattais before,expecting ur reply for my doubts & i let u know the outcome once i am done.

    Thanks,
    Haasini

    1. Hi Haasini,
      Thanks for your comments.

      I would use a little more than half cup of porikadalai to get half a cup of flour.

      The cloth has to be dry when flattening the thattai. This step is mainly to remove all the extra moisture from the dough, so that the thattai does not crackle too much in oil.

      Hope your questions were answered. Do try it and let me know.

      Thanks

  2. Hi sandhya akka,

    Thanks for the detailed clearification for my query.
    I followed your recipe exactly step by step and made thattais for the first time(tried with halved the recipe of yours) & the thattais came out awesome.It is crunchy and super perfect that we enjoyed having it and shared it with neighbour friends and there was nothing left.Going to make next weekend again.
    Onething is i haven't got perfect round shape like yours and i think it will come by practice ,but the thattai taste was marvellous that we totally loved them.

    Thanks for the recipe & keep posting more recipes.It really inspires to try more recipes from ur webspace.

    Haasini

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