Thattai – Crispy South Indian snack prepared for festive occasions as well as for tea time. Perfectly savoury crispies made in a combination of rice flours and other dal flours. Learn how to make Thattai recipe with ease following the step by step method.
This Thattai is absolutely festive and so fun to make. Every last bit of this thatai is enjoyed by everyone. We can easily pick them from Indian stores abroad or from bakeries in India all year round but the taste and freshness of this munchies is a lot better when its home made.
The joy of making them at home is immense and seeing the family enjoy this traditional snack is all the more delightful. The recipe for making Thattai is pretty straightforward but remember to follow the instructions to T.
I really wish that I had some more of these to snack on right one. A cup of chai and some snackies would make the perfect tea time combo. They are slightly spiced with a kick of chilli powder and asafoetida ( hing / peringayam ) but in a very subtle way to add all the flavor to the fried crispies.
It is one of my favourite most savoury snack along with Cornflakes Mixture.
EAY TO FOLLOW THATTAI
Thattai is one of the popular savoury snack originating from South India, which is made on several festival celebrations like Krishna Jayanthi, Navrathri and Diwali.
This delicious snack is known by many names – Thattu Vadai, Nippattu, thattu vadai, thattai murukku, elladai, chekkalu and many more. However we have always referred it as Thatai at home.
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Let me tell you, this recipe for Thattai is really special as I have learnt this recipe from my grandma 9 years ago. I am also updating this post from then, exactly 9 years after. Yes, It was first published on 9th November 2010. What a coincidence isn’t it!!
Before I actually make any traditional sweet and savoury, I love to ask my mom and grandma how they would make it. Although I know how to make it, I still make an SOS call to check about it. Just so that I really don’t miss that essential step.
9 years ago, when I called my grandma to ask how to make Thattai, she said it is very simple and she was confident that I would get it right! I was so worried that I had asked her every little step and method to keep in mind before making it.
I documented this recipe in my book with all her tips to achieve the perfect south Indian snack.
To my surprise, my maiden effort was perfect and I had documented the recipe then and there on my blog here. As I have mentioned before, this recipe for Thattai was really straight forward. It was all about bringing the ingredients together, making a dough, roll out into flat crisp, prick a few times and fry.
Back home, my mom and grandma would make this Thattu vadai with homemade rice flour. However, store-bought rice flour work really well too.
Using my grandma’s recipe, I have made them so many times and I have made them again today, and it’s just as delicious as always. Step by step images and detailed method was missing and I have a brand new post for you with all the tips!
WHAT ARE Ingredients to make Thattai
Rice flour -Homemade rice flour works best, but the process is slightly elaborate. So I prefer to use store-bought rice flour to make thattai instantly.
Urad dal flour – is easy to make at home. Simply dry roast urad dal or ullutham maavu in a pan until light brown. Set them aside to cool and grind them to a fine powder. If you think the flour is not even, do sieve it.
Roasted gram flour is made just like urad dal flour. Simply dry roast roasted gram dal or Pottukadalai in a pan until light brown. Set them aside to cool and grind them to a fine powder. If you think the flour is not even, do sieve it.
Bengal gram dal is also known as chana dal or kadalai paruppu. I love to add them to my thattai.
Asafoetida is also known as Peringayam adds lots of flavors.
Chilli powder
Salt
Curry leaves
Butter or Coconut Oil is absolutely essential for this recipe. My grandma prefers to use hot coconut oil to her recipe. I love the flavour of butter and enjoy the way it melts right away while cooking. Having said that, I have made Thattai with both coconut oil and butter and they taste just as fabulous. To make VEGAN THATTAI, I would just use coconut oil.
Water – Adding them a little at a time is the key! Do not add them all at a go, as the dough can turn out really soft.
How to make Thattai step by step
Urad Dal Flour
To make Urad Dal flour, dry roast 2 Tbsp Urad dal in a pan until it slightly changes color.
Allow it cool down and blitz them to a fine powder. Sieve if necessary and the urad dal flour is ready to use. Simply measure out as needed and store the remaining for using later.
Roasted Gram Flour
To make Roasted Gram flour, dry roast 2 Tbsp roasted gram dal in a pan until it slightly changes color.
Allow it cool down and blitz them to a fine powder. Sieve if necessary and the roasted gram flour is ready to use. Simply measure out as needed and store the remaining for using later.
Thattai Dough
Place Bengal gram dal in 1/4 cup of hot water for 30 minutes. Drain and set it aside.
Dry roast rice flour in low flame until aromatic. Remember the rice flour just needs to be hot and colour remains in tact. Sift the flour in a large mixing bowl.
Add Urad Flour, Roasted gram flour, asafoetida, chilli powder, salt, curry leaves and Bengal gram dal to the mixing bowl.
Add the melted softened butter.
Mix the ingredients using your fingers. The mixture will resemble bread crumbs like.
Add a little water at a time and mix until the flours comes together into a smooth dough. The dough should neither be too hard nor too soft.
Keep the dough covered with a damp cloth at all times, to avoid the dough getting dried out.
To make Thattai
Pinch the dough and divide it into equal small sized balls.
To make flat thattai , use 2 ziplock bags or parchment paper or butter paper. Grease the ziplock bags with a little oil.
Place the rolled thattai dough on the first ziplock bag.
Place the second ziplock bag on the top.
Use a flat bowl or katori on top of the dough and gently press to form a thin disc.
Carefully remove the first ziplock bag from the top. Prick holes with a fork. Alternatively, use the curry leaves stem to prick holes as my grandma says.
Carefully pick the prepared thattai disc from the ziplock bag and place it on a plate. Repeat the process with remaining dough.
Heat oil in a medium flame until hot.
Gently slide the thattai into the oil and fry in medium flame until they are done.
Depending on the size of the pan, fry 2 or 3 thattai’s at a time.
Drain them on a kitchen paper. Store them in airtight container and enjoy the thattai.
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Be sure to leave a comment and/or give this recipe a rating! Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this south indian snack.
THATTAI RECIPE
Ingredients
- 1 Cup Rice flour
- 2 Tbsp Urad dal flour or ullutham maavu
- 2 Tbsp Roasted gram flour or Pottukadalai powder
- 1 Tbsp Bengal gram dal or kadalai paruppu
- 1/2 Tsp Asafoetida or Peringayam
- 1 Tsp Chilli powder
- 1/2 Tsp Salt
- 15 Curry leaves chopped
- 2 Tbsp Unsalted Butter ** melted
- 1/2 - 3/4 Cup Water
- Oil for frying
Instructions
Urad Dal Flour
- To make Urad Dal flour, dry roast 2 Tbsp Urad dal in a pan until it slightly changes color.
- Allow it cool down and blitz them to a fine powder. Sieve if necessary and the urad dal flour is ready to use. Simply measure out as needed and store the remaining for using later.
Roasted Gram Flour
- To make Roasted Gram flour, dry roast 2 Tbsp roasted gram dal in a pan until it slightly changes color.
- Allow it cool down and blitz them to a fine powder. Sieve if necessary and the roasted gram flour is ready to use. Simply measure out as needed and store the remaining for using later.
Thattai Dough
- Place Bengal gram dal in 1/4 cup of hot water for 30 minutes. Drain and set it aside.
- Dry roast rice flour in low flame until aromatic. Remember the rice flour just needs to be hot and colour remains in tact. Sift the flour in a large mixing bowl.
- Add Urad Flour, Roasted gram flour, asafoetida, chilli powder, salt, curry leaves and Bengal gram dal to the mixing bowl.
- Add melted butter and mix the ingredients using your fingers. The mixture will resemble bread crumbs like.
- Add a little water at a time and mix until the flours comes together into a smooth dough. The dough should neither be too hard nor too soft.
- Keep the dough covered with a damp cloth at all times, to avoid the dough getting dried out.
To make Thattai
- Pinch the dough and divide it into equal small sized balls.
- To make flat thattai , use 2 ziplock bags or parchment paper or butter paper.
- Grease the ziplock bags with a little oil.
- Place the rolled thattai dough on the first ziplock bag. Place the second ziplock bag on the top.
- Use a flat bowl or katori on top of the dough and gently press to form a thin disc.
- Prick holes with a fork. Alternatively use the curry leaves stem to prick holes.
- Pick the prepared thattai disc and place it on a plate. Repeat the process with remaining dough.
- Heat oil in a medium flame until hot.
- Gently slide the thattai into the oil and fry in medium flame until they are done.
- Depending on the size of the pan, fry 2 or 3 thattai's at a time.
- Drain them on a kitchen paper. Store them in airtight container and enjoy the thattai.
Prathima Rao says
Grandma`s recipes are alwayz d best!! A belated happy diwali to u!!! D thatai looks so perfect…
aipi says
Belated Diwali wishes Sandhya!
Thatai came out wonderful..
A delicious and a great tea-time snack..the first pic is very nice!
US Masala
Pavithra says
Yummy ..i love it; The pictures are awesome… looks so so crispy and beautifully stacked.
Satrupa says
Dear Sandhya,
Good to know that you had a wonderful diwali with family and friends. And we can always vouch for the recipes that comes from the family 🙂
The Thatai looks crunchy and beautiful. Lucky H !!
Cheers n Happy Cooking,
Satrupa
http://satrupa-foodforthought.blogspot.com
Sandhya Hariharan says
Thank you lovely ladies for such quick comments…
A Very Happy Diwali to you tooo ….
Nithya says
Traditional recipes always have their value and taste 🙂 love it totally. looks yummy and nice clicks dear 🙂
Ananda Rajashekar says
glad you had a great diwali, love ur first pic and Thatai looks fantastic Sandhya, can understand proud moment of your granny, how sweet. Parents and grand parents feel the best on earth for all the little we achieve in life, that's the beauty!
Radhika @ foodfor7stages says
Belated Diwali wishes Sandhya. "The Perfect thattais" from your grandma. Munch munch…
Rachana says
Delicious thatai and awesome clicks, especially the first one.
Priya says
Beautiful clicks Sandhya…crispies looks fabulous..
Kairali sisters says
I first had this when my Blore friend brought it from one of her India trips..I loved it so much that her mom had to pack a separate one for me every time she visited her …
Pics are simply great Sandy….
An Open Book says
That sounds elaborate but im sure the hard work paid
Sandhya Hariharan says
@An Open Book
It sounds elaborate Nisha… But quite easy if followed step by step 🙂
Sandhya Hariharan says
@Kairali sisters
I bet u can make it this time… Give it a try and let me know if u need any helping info:)
Sandhya Hariharan says
@Ananda Rajashekar
I have been soo much pampered by my grandparents… being the eldest grand daughter at home…
Yeah .. I would say.. the grandparents have more proud moments than parents 🙂
Love u Ma and Pa tooo!
Sandhya Hariharan says
@San
Thanks San 🙂 BTW .. San is one of my pet names dear…
I just lost my paternal grandma… Want to make the most and give them the most to my maternal grandparents ….
Sandhya Hariharan says
@Radhika @ foodfor7stages
Thanks Radhika…
I was surprised when a friend of mine told me tat she could not get thatai's perfectly… after multiple tries…
She was stunned to hear me get right at the first go!
Sandhya Hariharan says
@Nithya
Totally agree…
If traditionally made , even better!
Kalyani says
wow looks crunchy & delicious too ………..
Premalatha Aravindhan says
Thattai luks perfect sandhya,amazing clicks…
Sandhya Hariharan says
Thanks Premlatha & kalyani… for ur sweet comments 🙂
Shanthi says
Crispy and luv the stacked thattais
Anu says
Hi Sandhya..
This dish looks so yummy and temting..and a tea time snack too..
Sandhya Hariharan says
Thanks shanthi aunty .. This is time to learn and exhibit.
Gayathri's Cook Spot says
Thattai looks fabulous..
Sanjeeta kk says
Crispy and crunchy treat. Lovely snack for any day.
jeyashrisuresh says
yummy looking thattais.cannot stop with one. came out very perfect
swapna says
beautiful pictures dear…love it!!
RAKS KITCHEN says
I have not yet still tried this on my own,very tempting,sure should try this our soon! Lovely clicks Sandya!
Lauren W says
Nice info here. Keep us these great posts!
Hari Chandana says
Lovely thattai.. looks perfect and tempting dear 🙂
Cucina di Barbara says
Dear Sandhya,
thank you very much for your message on my blog,
It is a pleasure to meet another English blog .
Now I am following you:)
Beautiful recipes & photos
Barabraxx
Ragini Miranda's Kitchen says
Loving your recipe for Thattai. I can’t wait to try it for snack time!
Swathi says
Thattai looks crispy and yummy.I love to have them with my tea.
Pushpa says
Thattai looks lovely,one of my fav snacks.
simplehomefood.com
Deeba PAB says
I love the flavours too…they look delicious. Happy belated Diwali!!
Rookie Qookie says
Gr8 recipe..wud love to munch on one..
Cheers,
Reshmi
http://www.rookieqookie.com
simply.food says
These little crisps look really delicious and such an eye catching click. Its wonderful to make things the traditional way.
rekhas kitchen says
Yeh after along time sandhya How are you?thati looks so tempting and beautiful pic. too…
Mriganayani says
Send them to the food museum! They're worth sitting there forever so everyone can look and drool at them! Gorgeous pictures!
Shalini says
awesome! thattai. thanks for stopping by my blog and leaving ur lovely comments:)
Angie's Recipes says
Oma's recipes are always the trustworthy and the best! The crisps look great!
Sandhya Hariharan says
Heyy mrignayani … So cute f u ..like ur lingo:)
Sandhya Hariharan says
True angie. Oma's can't go wrong .. Simplicity with flavours
Sandhya Hariharan says
Shalini & Ragini … Thanks for dropping by .. Looking forward to draw u gals more to my space. have a gr8 weekend
Akila says
thattai was simply delicious dear…. so crispy and awesome….
Divya Vikram says
Perfect and crunchy Diwali treat!
Sree vidya says
Awesome dear.
I think I should catch up with all our blogger friends' post now.
Your blog pics are just fabulous.
great going!
Samyukta says
Homemade thattais can never beat anything else taste sandhya ,you are so lucky to have your granny to guide you .Thattais are crunchy n pass me some.
Nirmala says
Dear Sandhya,
Just made Thattais following your recipe. They turned out perfectly. They are crisp and yummy !!!! The recipe was so easy to follow, with even the smallest details beautifully explained. And more than anything, your visual presentation of the Thattais is superlative. Will definitely be logging in to try out many more ❤❤❤❤❤
Cheers,
Nirmala