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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.

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South Indian Savory snacks : Murukku (Chakli ) Recipe, Ribbon ‘Murukku’ Pakoda), Uppu Seedai, Wheat Diamond Biscuits

South Indian Tiffin Items : Cashew Kunukku, Masala Vadai, Medhu Vadai, Molaga Bhajji

    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

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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15 Responses to “Thattai Recipe”
  1. I think they look gorgeous. Happy Janmashatami.

  2. 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! :-)

  3. They look simply mouthwatering:)

  4. Lovely!! I appreciate you doing all this single handed!!

  5. woww!! That looks crispy and yummy!! Plss pass me some.
    Adding bengal gram is a cool idea!!

  6. My all time favourite, looks great DK!

  7. Very nice shots. Nice and interesting blog

  8. Lavanya

    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

  9. Sheila

    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!

  10. Pree

    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
    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 :) Good Luck :) Hope this helps —DK

  11. Jyothi

    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

  12. nira

    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

  13. Michael A. Madison

    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

  14. DS

    Hi DK:
    I have become your fan ever since I visited this website :) ! 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 :mrgreen: ! – DS

    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

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