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Sandhya's Kitchen

11th November 2019

Thattai Recipe – Thattai Murukku

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Thattai recipe

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.
How to make Thattai

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.

READER’S FAVOURITE RECIPE – INSTANT POT MINESTRONE SOUP

 

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, make 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 bough rice flour work really well too.

Using my grandma recipe, I have made them so many times and I have made them again today and its 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!

Thattai recipe - How to make Thattai

 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 also known as Peringayam adds lots of flavor.

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.

How to make Thattai step by step

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.

How to make Thattai step by step

 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.

How to make Thattai step by step

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.

How to make Thattai step by step

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.

How to make Thattai step by step

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.

How to make Thattai step by step

How to make Thattai step by step

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.

How to make Thattai step by step

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.

How to make Thattai step by step

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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HAVE YOU MAKE THIS THATTAI –  INDIAN SNACK?

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

Thattai Recipe

THATTAI RECIPE - HOW TO MAKE THATTAI

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 30 minutes
Author: Sandhya Hariharan
Crispy and flavorful southindian snack prepared on festive occasions like Krishna Jayanthi and Diwali. Serve as a regular snack along with tea too. This recipe can be made VEGAN too! { Step by Step }

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.

Notes

To make VEGAN THATTAI, simply use HOT COCONUT OIL instead of Unsalted Butter. 
My grandma always made Thattai with coconut oil. I have made Thattai with both coconut oil and butter and they taste just as fabulous.
YOU MAY ALSO LOVE THESE RECIPES 
Cornflakes Mixture
Baked Methi Mathri
Namak Pare
Milk Barfi
Instant Kesar Peda
 
Course: Appetizer, Snack
Cuisine: Indian
Keyword: southindian snack, tea time snack, thattai, thattai, thatai
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

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Filed Under: Appetizers & Snacks, Diwali

Reader Interactions

Comments

  1. Prathima Rao says

    9th November 2010 at 4:55 pm

    Grandma`s recipes are alwayz d best!! A belated happy diwali to u!!! D thatai looks so perfect…

    Reply
  2. aipi says

    9th November 2010 at 5:12 pm

    Belated Diwali wishes Sandhya!
    Thatai came out wonderful..
    A delicious and a great tea-time snack..the first pic is very nice!

    US Masala

    Reply
  3. Pavithra says

    9th November 2010 at 5:18 pm

    Yummy ..i love it; The pictures are awesome… looks so so crispy and beautifully stacked.

    Reply
  4. Satrupa says

    9th November 2010 at 5:33 pm

    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

    Reply
  5. Sandhya Hariharan says

    9th November 2010 at 5:57 pm

    Thank you lovely ladies for such quick comments…
    A Very Happy Diwali to you tooo ….

    Reply
  6. Nithya says

    9th November 2010 at 6:29 pm

    Traditional recipes always have their value and taste 🙂 love it totally. looks yummy and nice clicks dear 🙂

    Reply
  7. San says

    9th November 2010 at 6:53 pm

    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.

    http://sanscurryhouse.blogspot.com

    Reply
  8. Ananda Rajashekar says

    9th November 2010 at 7:04 pm

    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!

    Reply
  9. Radhika @ foodfor7stages says

    9th November 2010 at 7:44 pm

    Belated Diwali wishes Sandhya. "The Perfect thattais" from your grandma. Munch munch…

    Reply
  10. Rachana says

    9th November 2010 at 8:03 pm

    Delicious thatai and awesome clicks, especially the first one.

    Reply
  11. Priya says

    9th November 2010 at 8:50 pm

    Beautiful clicks Sandhya…crispies looks fabulous..

    Reply
  12. Kairali sisters says

    9th November 2010 at 8:52 pm

    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….

    Reply
  13. An Open Book says

    9th November 2010 at 10:17 pm

    That sounds elaborate but im sure the hard work paid

    Reply
  14. Sandhya Hariharan says

    9th November 2010 at 10:25 pm

    @An Open Book
    It sounds elaborate Nisha… But quite easy if followed step by step 🙂

    Reply
  15. Sandhya Hariharan says

    9th November 2010 at 10:26 pm

    @Kairali sisters
    I bet u can make it this time… Give it a try and let me know if u need any helping info:)

    Reply
  16. Sandhya Hariharan says

    9th November 2010 at 10:28 pm

    @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!

    Reply
  17. Sandhya Hariharan says

    9th November 2010 at 10:30 pm

    @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 ….

    Reply
  18. Sandhya Hariharan says

    9th November 2010 at 10:31 pm

    @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!

    Reply
  19. Sandhya Hariharan says

    9th November 2010 at 10:32 pm

    @Nithya
    Totally agree…
    If traditionally made , even better!

    Reply
  20. Kalyani says

    9th November 2010 at 10:34 pm

    wow looks crunchy & delicious too ………..

    Reply
  21. Premalatha Aravindhan says

    10th November 2010 at 12:54 am

    Thattai luks perfect sandhya,amazing clicks…

    Reply
  22. Sandhya Hariharan says

    10th November 2010 at 1:00 am

    Thanks Premlatha & kalyani… for ur sweet comments 🙂

    Reply
  23. Shanthi says

    10th November 2010 at 4:15 am

    Crispy and luv the stacked thattais

    Reply
  24. Anu says

    10th November 2010 at 9:30 am

    Hi Sandhya..

    This dish looks so yummy and temting..and a tea time snack too..

    Reply
  25. Sandhya Hariharan says

    10th November 2010 at 10:49 am

    Thanks shanthi aunty .. This is time to learn and exhibit.

    Reply
  26. Gayathri's Cook Spot says

    10th November 2010 at 11:13 am

    Thattai looks fabulous..

    Reply
  27. Sanjeeta kk says

    10th November 2010 at 11:36 am

    Crispy and crunchy treat. Lovely snack for any day.

    Reply
  28. jeyashrisuresh says

    10th November 2010 at 1:53 pm

    yummy looking thattais.cannot stop with one. came out very perfect

    Reply
  29. swapna says

    11th November 2010 at 2:42 am

    beautiful pictures dear…love it!!

    Reply
  30. RAKS KITCHEN says

    11th November 2010 at 5:10 am

    I have not yet still tried this on my own,very tempting,sure should try this our soon! Lovely clicks Sandya!

    Reply
  31. Lauren W says

    11th November 2010 at 9:58 am

    5 stars
    Nice info here. Keep us these great posts!

    Reply
  32. Hari Chandana says

    11th November 2010 at 5:13 pm

    Lovely thattai.. looks perfect and tempting dear 🙂

    Reply
  33. Cucina di Barbara says

    11th November 2010 at 6:03 pm

    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

    Reply
  34. Ragini Miranda's Kitchen says

    11th November 2010 at 7:21 pm

    Hi Sandhya,
    First time here !! you have a lovely blog !! glad to follow it 🙂
    thanks for dropping by mine and your lovely comments
    Ragini Miranda-www.happyhealthyfuncooking.blogspot.com

    Reply
  35. Swathi says

    11th November 2010 at 10:26 pm

    Thattai looks crispy and yummy.I love to have them with my tea.

    Reply
  36. Pushpa says

    12th November 2010 at 12:12 am

    Thattai looks lovely,one of my fav snacks.

    simplehomefood.com

    Reply
  37. Deeba PAB says

    12th November 2010 at 1:46 am

    I love the flavours too…they look delicious. Happy belated Diwali!!

    Reply
  38. Rookie Qookie says

    12th November 2010 at 4:40 pm

    Gr8 recipe..wud love to munch on one..

    Cheers,
    Reshmi
    http://www.rookieqookie.com

    Reply
  39. simply.food says

    12th November 2010 at 6:01 pm

    These little crisps look really delicious and such an eye catching click. Its wonderful to make things the traditional way.

    Reply
  40. rekhas kitchen says

    12th November 2010 at 6:46 pm

    Yeh after along time sandhya How are you?thati looks so tempting and beautiful pic. too…

    Reply
  41. Mriganayani says

    12th November 2010 at 8:41 pm

    Send them to the food museum! They're worth sitting there forever so everyone can look and drool at them! Gorgeous pictures!

    Reply
  42. Shalini says

    12th November 2010 at 11:59 pm

    awesome! thattai. thanks for stopping by my blog and leaving ur lovely comments:)

    Reply
  43. Angie's Recipes says

    13th November 2010 at 5:49 am

    Oma's recipes are always the trustworthy and the best! The crisps look great!

    Reply
  44. Sandhya Hariharan says

    13th November 2010 at 10:54 pm

    Heyy mrignayani … So cute f u ..like ur lingo:)

    Reply
  45. Sandhya Hariharan says

    13th November 2010 at 10:55 pm

    True angie. Oma's can't go wrong .. Simplicity with flavours

    Reply
  46. Sandhya Hariharan says

    13th November 2010 at 10:57 pm

    Shalini & Ragini … Thanks for dropping by .. Looking forward to draw u gals more to my space. have a gr8 weekend

    Reply
  47. Akila says

    14th November 2010 at 3:40 am

    thattai was simply delicious dear…. so crispy and awesome….

    Reply
  48. Divya Vikram says

    14th November 2010 at 6:22 am

    Perfect and crunchy Diwali treat!

    Reply
  49. Shanavi says

    19th November 2010 at 5:57 pm

    nice click…and looks crispy..sure wud hv tasted great..

    http://jellybelly-shanavi.blogspot.com

    Reply
  50. Sree vidya says

    4th December 2010 at 8:55 pm

    Awesome dear.
    I think I should catch up with all our blogger friends' post now.
    Your blog pics are just fabulous.
    great going!

    Reply

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