Thattai Recipe

By DK on Aug 12, 2009
How to make thattai
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.
How to make thattai
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!;)) How to make Thattai recipe 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
  • 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
Soak the Bengal gram in some water for an hour until soft. Then add all the ingredients together
How to make Thattai
Slowly add water, tablespoon by tablespoon to form it into a dough
How to make Thattai
Dont add too much water. You should get a tight dough
How to make Thattai
Take a plastic sheet. Grease it with little oil/ghee. Form a small ball from the dough and place it on the sheet
How to make Thattai
Grease your fingers and press the ball with your fingers to flatten it.
How to make Thattai
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 :)
How to make Thattai
Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily
How to make Thattai
Drop it gently in hot oil
How to make Thattai
The oil will bubble and slowly the thattai's will come on the surface.
How to make Thattai
Turn them to cook evenly until golden yellow/ deep brown ( your preference)
How to make Thattai
Drop them on a paper towel to drain excess oil
How to make Thattai
Now take one good look at them - after that it will be hard to get hold of them :) How to make thattai Once cooled, store them in an air tight container. They keep v well for days although the chance of them getting over is more. How to make thattai Enjoy them on their own, or with your hot tea, or with piping hot rasam rice or in any way you please. How to make thattai recipe
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37 Responses to “Thattai Recipe”
  1. Karthik

    I tried this recipe but they blew up like pooris and tended to either be soft inside or charred on the outside if I kept them for a longer time in the oil. What am I getting wrong?

  2. Sudha

    I want to ask which oil you use for frying.The colour is very reply.

    I alternate between 2-3 oils for frying, but this one is traditional Sesame oil –DK

  3. Sudha

    Hi,Wonderful family loved it.thanks for this recipe.


    I read your receipe. Can you please clarify, whether we can use rice flour purchased from shops. If it has to be prepared by us , whether we have to use raw rice or boiled rice

  5. Priya

    Very good recipes. For the thatai, do i use soaked rice powdered or soaked rice powdered and fried ? pls help me. i want to make it today.

  6. subhavenkatesan

    fine.I tried ur recepies it was nice,good.pls continue.

  7. veena

    Hi I enjoy reading your site and I tried out thattai, they tasted good as soon as fried but turned soft next day. What could be the reason? Another thing, how to add your site as reader for my ipad? Thanks in advance.

    Cooling it down completely and storing in an air tight container will keep it crispy. But if you live in a cold climate, then I guess its hard to keep it crispy for long! Will get back to you if I get to know of any tips for this. As for Ipad, I have no idea! I don’t own once hence havent really figured out that nuance yet–DK

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