Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai. Try this crispy and crunchy thattai and share your comments!



Preparation and Yield:
Preparation time10 mins
Cooking Time1 Hour
Yield12 thattai


Thattai
Thattai

Ingredients:
Rice Flour1 Cup
Urid dal Flour1 teaspoon
Red Chilli Powder1/2 teaspoon
Hing1/4 teaspoon
SaltTo Taste
Coconut sliced pieces (Optional)2 teaspoon
Fried Gram(Odachakadalai)2 teaspoon
Curry Leavesfew
OilFor Frying
Butter1 table spoon

Method:
  1. Take a pan, add rice flour, fried gram flour, salt, red chilli powder, hing, sliced coconut pieces, curry leaves, fried gram, butter and mix it well. Sprinkle water and mix all these ingredients to make it a thick dough.
  2. Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper.
  3. Grease the fingers with oil and press the ball to flatten it. Make the patties really thin and prink each thattai with a fork or a tooth pick in many places. Pricking makes the oil penetrates to the inner portion of the thattai and cooks the inner portion well. If the inner portion of thattai is now cooked, then the thattai will be chewy. Also if you miss the pricking, then sometimes, the thattai will become like a poori. So pricking is an important step. 
  4. Heat the oil in a heavy bottomed pan.
  5. Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily
  6. Turn them to cook evenly until golden yellow/ deep brown. Allow the thattai to cook till all the bubbles ceases and also keep the flame in medium till the thattai is cooked completely. 
  7. Drop them on a paper towel to drain excess oil
  8. Once cooled, store them in an air tight container.
  9. The delicious Thattai is ready for neivedhyam and for serving.
  10. Thattai
    Thattai

Post a Comment Blogger

  1. This looks awesome mami. I tried once and ended up having unevenly browned thattai, that didn't come out crisp but rather adai. What is the mistake ?

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  2. We need to flatten the thattai to thin patties and put some 2-3 small holes so that the oil enters the inner portion of thattai and cook it evenly. Also while frying thattai, we need to keep it in low flame till it is cooked and becomes crisp.

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  3. Hi aunty,
    I have been a regular at your site and have impressed my brahmin husband and family with my authentic tam-bram cooking.Im a christian and it was quite a challenge for me to cook first of all 'vegetarian' dishes and that too for a brahmin household.but thanks to your awesome blog I passed with flying colors. Now coming to my problem of the day... I made everything exactly as you wrote here but, as with the previous person I have made hard puris instead of thattais.I made two batches of dough and have tried over 150 tattais trying different techniques but not even ONE was good!!! aaaaarrrghhh!!!! im terribly upset! what did I do wrong??? I read in some site that they used urad dal and not chana dal... was it a typo in your ingredients list or is chana dal the right one??

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  4. Gram dhal means pottukadalai only na mami..

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  5. the same question. dont know, what is gram dhal powder. . bit confused. pottukadalai maavu or kadalai maavu ( which we use to get from shop)

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  6. Dear Mami,
    What is "Odachakadalai". NelaKadalai ya?

    Don't you use varutha ulunda mavu instead of Odachakadalai?

    Please reply me. -Uma Raghu

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  7. in some sites it mentioned as only urad dal and not fried gram little confused.... why dnt we use urad dal alone....

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  8. Odacha kadalai is pottukadalai. Normal is urad dhal powder. Pottukadalai should work too. Again it is the the ratio makes it soft. Rice flower makes it crisp. Reduce the pottukadalai flower. Mami's ratio is 1 to 4 change it to 1 to 6 to make it crisp also make it thin. Good luck. Roasting the flower for a minute is good.

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  9. mami,tried out your recepie..thattai came out very well..made it for the first time today...

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  10. can u pl provide me with the recipe for mixture? iam regular follower of ur recipes

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  11. Hi Annalakshmi, i will post the recipe for the mixure soon. Thanks

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  12. Awesome recipe, perfect proportions, mami! They came out v well!! Thanks!!

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  13. Hi mami, can we use the rice flour which we get from shops. Or do we have to soak raw rice for about 1-2 hours, dry the water and powder it?

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    Replies
    1. Hi Renjani, we can surely use Rice flours from shops. But for neivedhyam i wont prefer using them and also in my experience the rice which is soaked and ground has higher quality in taste than readymade flours

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    2. Thanks a lot mami.. I shall update you tomorrow after making the dishes :)

      Delete
  14. HI mami, can we use the ready made rice flour which we buy from shops. Or do we have to soak raw rice, dry it and make powder.. Kindly reply. Thank you !

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  15. Mam, I am Lalitha Baburaj. I was able to do Chakli,appam, Uppu and Vella cheedai, in a good manner and they were well appreciated. But for thattai which at first dis integrated when I put it in hot oil for frying. Then I thought that butter content may be more so I added some odacha kadalai mavu and tried again it came out like small pooris. I Just thought that you can prescribe a remedy for my thattai's inflammation. Thank you.

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  16. Thank you for sharing this easy-to-make thattai recipe. I'm a first timer out trying these recipes, and it came out pretty good.
    Anitha

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  17. Hello Mami

    I tried thattai sedai with urad dhal powder. 1 tumbler roasted rice powder to 11/2 table spoons roasted ural dhal powder. First day it was very cripsy and tasty. Next day it turned soggy (Namathu poiduthu). Not sure whether it is because of mixture or container I used to store. Container is a good tupperware dabba. Can you please advice?

    ReplyDelete
  18. Hello mami,

    Can you suggest me which oil is best for murukku frying. O K oil or kadalai ennai

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  19. hello mam,

    whenever we say Rice flour for bakshanam, does it mean it is always raw rice soaked, shadow dried and ground to a powder?
    do we also have to roast it?

    ReplyDelete
    Replies
    1. Hi, Yes, when we make homemade rice flour,we should always roast it for couple of minutes and again run through the sieve to get a smooth rice flour. when we grind the rice in the mixer, the flour would be a little damp, so we need to roast it till the flour is warm. This will make the rice flour have longer shelf life. Only for Adhirasam, we use the freshly ground rice flour instead of roasting.

      Delete
  20. Hi Aunty,

    i tried thattai once as ppl said in these post ... everytime i try ..it came out like puri or came like its baked and not fried. Taste was so good but it was not crispy.
    I made thin patties but still its not crispy ... :-(
    My husband loves these kind of snacks." He loves to eat and i love to cook" pls tell me what should i do.

    ReplyDelete
    Replies
    1. Hi Chamundeeswari,
      We need to prick each thattai in many places which allow the oil to penetrate into the thattai and make it cook inside. If you have seen the video I have explained it. Somehow, I forgot to mention the pricking part in my instructions in text. I will add it now. Please try pricking and also fry the thattai till all the bubbles are gone then take it out and also you need to fry them in medium flame till all the bubbles stop.

      Delete
  21. I would like to know what one cup measures to mami...

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  22. Mami
    can i use a ladle of idly batter instead of urad dal powder?

    ReplyDelete
    Replies
    1. Sorry, I have never tried used idly batter and not sure how it will work as an alternate to urdal powder. making urid dal powder takes only less time. so, I would advice you to make urdal powder.

      Delete
  23. Hi maami. Can I use ghee instead of butter in these recipes?

    ReplyDelete
    Replies
    1. Its better to use butter or hot oil. Ghee sometimes makes the dough brittle and the thattai may break down in oil.

      Delete

 
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