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Thattai Recipe
Aug 12, 2009
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15 Comments
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Thattai Recipe from ChefInYou.com
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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.
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Soak the Bengal gram in some water for an hour until soft. Then add all the ingredients together
Slowly add water, tablespoon by tablespoon to form it into a dough
Dont add too much water. You should get a tight dough
Take a plastic sheet. Grease it with little oil/ghee. Form a small ball from the dough and place it on the sheet
Grease your fingers and press the ball with your fingers to flatten it.
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 
Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily
Drop it gently in hot oil
The oil will bubble and slowly the thattai’s will come on the surface.
Turn them to cook evenly until golden yellow/ deep brown ( your preference)
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.
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I think they look gorgeous. Happy Janmashatami.
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! 
They look simply mouthwatering:)
Lovely!! I appreciate you doing all this single handed!!
they look fabulous!
woww!! That looks crispy and yummy!! Plss pass me some.
Adding bengal gram is a cool idea!!
My all time favourite, looks great DK!
Very nice shots. Nice and interesting blog
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
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!
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
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 ,
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
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 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