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Thattai Recipe
By
DK
on Aug 12, 2009
Another snack which is in my all time favorite list after salt seedai is Thattai - Crispy thin Indian Savory and one of the important dish made during festivals - esp. Krishna Jayanthi. Of course I like murukku too - but these are total yum! These are another one of those highly addictive snacks which I can hardly stop eating.
During the first year of marriage, I used to make this often enough since we enjoyed it during the cold and rainy Seattle weather with some nice ginger tea. Please excuse the photos which I think are not upto par. Its indeed hard to make these and take photos at the same time. I have tried my best to do this "single-handedly" (pun intended!;))
Its a pretty straightforward recipe and here is it without any further ado.
Its a pretty straightforward recipe and here is it without any further ado.
Basic Information
Prep Time: 1 to 2 hours
Cook Time: Under 15 min
Yield: Makes around 10-15 thattai's depending in the thinness and size
Ingredients
- 1 cup Rice Flour (sifted)
- 2 tbsp Urad Dal flour (see how to make it here)
- 2 tbsp Bengal gram/Channa Dal/Kadalaparuppu
- 1/4 cup freshly grated coconut
- 1/2 tbsp white sesame seeds
- 2 tbsp Ghee
- salt to taste
- 1/4 tsp asafoetida
Method
1
Soak the Bengal gram in some water for an hour until soft. Then add all the ingredients together
2
Slowly add water, tablespoon by tablespoon to form it into a dough
3
Dont add too much water. You should get a tight dough
4
Take a plastic sheet. Grease it with little oil/ghee. Form a small ball from the dough and place it on the sheet
5
Grease your fingers and press the ball with your fingers to flatten it.
6
Press it thin. Its ok if the edges get frayed a little - you are not going to win any prizes for the best looking Thattai's! You sure will for the taste and anyways, before you even get a chance to admire them, they will be gone down your family's throats! They are that delicious :)
7
Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily
8
Drop it gently in hot oil
9
The oil will bubble and slowly the thattai's will come on the surface.
10
Turn them to cook evenly until golden yellow/ deep brown ( your preference)
11
Drop them on a paper towel to drain excess oil
Now take one good look at them - after that it will be hard to get hold of them :)
Once cooled, store them in an air tight container. They keep v well for days although the chance of them getting over is more.
Enjoy them on their own, or with your hot tea, or with piping hot rasam rice or in any way you please.
Once cooled, store them in an air tight container. They keep v well for days although the chance of them getting over is more.
Enjoy them on their own, or with your hot tea, or with piping hot rasam rice or in any way you please.
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28 Responses to “Thattai Recipe”
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Thank you for all the effort you have put in providing these wonderful recipes. I stumbled upon your site whilst searching for this recipe – thought they were called elladai. In fact I tried two of your recipes today – the murukku recipe & the thattai recipe – both turned out really good.
I usually make murukku using 2 cups rice flour to 1 cup besan, which also are very tasty. But today in addition to my recipe I made yours too & am happy that everything was successful.
I made the thattai using the roti maker as it is very easy and they turn out all even & as one of the posts suggested I added chilli flakes & chilli powder, some raw peanuts, til, curry leaves, some ginger and ajwain. Thank you very much again. I look forward to using more of your recipes.
I tried thattai muruku and came out tasty. I added curry leaves and chilli powder too. Thanks for the easy and quick to make recipe!
hi this recipe is good i will try it
Planning on making these for my mom when she visits in September
They are her absolute favourite! Will post pics once I am done.
hi
thanks for sharing this recipe…
my mom liked the recipes a lot…
I LOVE thattais! Thanks for the recipes and procedures. I have been wanting to make these for a long time. Of course they are good on their own, but I think they will make an excellent substitute for corn tortilla chips for my sister, who must avoid eating corn.
I made this today, came awesome.my husband and kid loved it.I used my chapati maker to flatten the dough, that was quick. Thanks for the receipe
hi! i made thattais n they came out very delicious!i added red chilli flakes n a bit of chilli-ginger paste to it.
i also added few tbsps of sour curd when binding the dough.
the result was amazing!
Thanks for these recipe.. Thanks for giving all names in tamil too (kadala paruppu) … This is my first year gokula ashtami after marraige …. I am going to make this today evening. I will tell you evening about how it came.
Your Thattais look superb! Did u add some food colour to the dough?
Oh No! Not at all. I try to avoid adding food color/ any other artificial ingredients as much as possible . In case of otherwise, I wud def. mention it in the recipe
I just deep fried it to a more golden red color. 
–DK
LOL,, Sorry, what I meant to say in my earlier comment was “Your efforts are great help to people who browse recipes on net “
Hi DK:
! I made Thattai today and it was awesome – both taste and look wise. I want to thank you. BTW I must admit: these days — for any recipe I look at your website first for step-by-step guidelines! You have done a great job! Top class presentation. Keep up the good work 
! – DS
I have become your fan ever since I visited this website
Thanks for such a generous feedback. I am glad you love what you see at Chef In You. Encouragement as this, is what keeps me motivated
— DK
I bought some at a local USA grocery. I really liked them as they were full of chili. Anyone have a slightly different recipe?? Thanks!
You can easily make it hot by adding 1/2-1 tsp chilli powder to the recipe (or as per taste). You can also sprinkle chilli powder on these Thattai’s as soon you remove from the oil after frying, while still hot. — DK
hi ,
i just came across your recipes and they look very yummy.Motivated by it i tried to do murukku. Since it was my thala deepavali i wanted to surprise my husband.Everything was good except that the inside part was soft and outside was crisp.I want to make it like how my mom makes.Can u pl suggest me a way to solve this…
Thanks Nira
. The only explanation I can think of is probably the heat. Keep the oil hot and after dropping the murukkus, reduce to medium. I think the outside cooked faster than the inside. Also make sure that you drop the murukkus as soon as you roll them out with the maker before it dries out – drop it in the oil. I hope this helps. — DK
Hi, I do not have the coconut scrapper, can I slightly ground the coconut and add it in the mixture?
Hi Jyothi, I think it should work just as fine…:) Just make sure its not too moist – DK
Hi…..
Thattai’s are looking very nice and crispy, Wish i can make this for Deepavali. Being this is my First Deepavali i wanna make this and give a surprise shock to my Hubby.
In this process i am having a big doubt …… Pls note i am put up in an hotel where everywhere fire alarms are present, so just want to know is it safe to make the area where i am ??? My husband never allows me to keep Oil for deep frying only for the above reason….
Await your valuable reply
Thanks once again for your great effort
Dear Pree, This deep frying should not be a problem since it does not cause that much of a smoke to cause fire alarms to break out. I have fire alarms in my house too and till date it has never caused concern. The only precaution I can think of ( since it is your first time) is that
Good Luck 
Hope this helps —DK
1. Make sure you have the exhaust on
2. Open up any windows or ventilation just in case
3. And also not to keep the oil on v high heat and burning for long without any thattai’s in it. Too much high heat without any food frying will also cause the oil to smoke too much causing alarm to go off
4. Keep the oil high and once you place the thattai’s reduce it to med. Once fried and once ready for placing the next thattai, increase the heat again. This should help both to have crunchy thattai’s along with making sure that oil does not smoke.
Otherwise dont you worry – you will surely be able to give a pleasant surprise to your husband
This is my very first time going to try out to make my own murukku and tattai which I will be following your method. They are really easy and simple to make. Thank you and good job!
thanks for sharing the excellent recipe ! thattai came out very crispy and tasty.was easy to make too ,unlike the murukku which has to be made with the murruku maker,my hands used to pain while using the murukku maker.but this thattai is very easy to make without much strain.
thanks a lot!
I am glad you like it Lavanya
Yes sometimes making Murukkus can be a real hardwork! But they are so worth it arent they 
That’s why I always say, its better if someone else makes them for me 
– DK
Very nice shots. Nice and interesting blog
My all time favourite, looks great DK!
woww!! That looks crispy and yummy!! Plss pass me some.
Adding bengal gram is a cool idea!!
they look fabulous!
Lovely!! I appreciate you doing all this single handed!!
They look simply mouthwatering:)
My amma used to make this when we were kids. We call it Pappadavada!
Though I am not very fond of it, but will keep it in mind – will be useful when folks come home. 
I am amazed at how you strike a balance between all cuisines! 
I think they look gorgeous. Happy Janmashatami.