Thattai Recipe | How to make Thattai | Diwali Savories | Step by Step Recipe

>>  Thursday, October 20, 2011

Today's special is a savory snack Thattai, which is very famous down south. I am not sure if this is made in the other states in North. Though I am sure there must be a similar version available.

From my experience I know there are so many recipes for making thattai. Primary objective being, the fried snack is very crispy to eat. The first memory of this snack goes back to my high school time. During summer vacation, we used to make trips with Dad's close friend from college. The kids were all of same age, so it was fun traveling with them. Auntie's Mom used to make delicious Nippattlu / Thattais with groundnut and sesame seeds.

Then the other memories were with buying from stores during festival seasons. This is not a snack that we normally make at home. Amma made this for me and of course I loved it. Though we can make it in different shapes, it was done in the size of puris.



Rice flour - 1 cup
Urad Dal flour - 2 tsp
Channa dal flour- 2 tsp
Grated Coconut - 2 tsp
Ghee - 2 tsp
Asafoetida - 2 pinches
Oil - 3-4 tbsp
Oil for deep frying.


Channa Dal - 2 tsp, soaked for 30 mins can be added to the dough
Sesame Seeds - 1 tsp

How to make Thattai

In a kadai, dry roast the urad dal to light brown color. Allow to cool, grind the roasted dal into fine powder.

In a bowl, combine the rice and remaining ingredients. Slowly add water and knead to a stiff dough.

Divide the dough into small balls. Keep it aside.

Heat a kadai with oil for deep frying.

Grease a plastic sheet with oil, take each ball and flatten it down to thin discs.

When the oil is hot, deep fry the thattai until turns to crispy and light golden brown color.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9


The Pumpkin Farm October 20, 2011 at 7:19 PM  

Looks super easy.

Now Serving October 20, 2011 at 7:29 PM  

Looks SO yummy Valli - would love to try one now!!!

Krithi's Kitchen October 20, 2011 at 7:39 PM  

I am astonished to see that you have already started making all the festival recipes.. Would be great if you could link up all of your recipes to the festival potluck event in our space...
Krithi's Kitchen
Event: Serve It - Festival Potluck

Harini October 20, 2011 at 9:32 PM  

Good recipe..We don't add the other flours. Just rice flour and either moong dal or chana dal for crunchiness ! I agree that there are too many variations!!

Mélange ! October 20, 2011 at 10:30 PM  

Nice tutorial Valli.When I see like this,I too feel that it's simple and all.Yet to make..Lovely.

Priya October 20, 2011 at 11:17 PM  

Crispy thattais are always my fav..

veena krishnakumar October 21, 2011 at 7:00 AM  

That looks so crispy valli. I make but without chana dal

Gayathri Kumar October 21, 2011 at 12:47 PM  

Delicious thattai...

Ambreen October 21, 2011 at 4:34 PM  

Fantastic! I am drooling all over it :)

divya October 22, 2011 at 1:06 AM  

yummy and delicious...

Suma Gandlur October 22, 2011 at 3:44 AM  

Love the crunchy snack anytime. :)

Cool Lassi(e) October 22, 2011 at 7:04 AM  

Thattai looks so crispy!

I have asked MIl to make thattai and murukku for Diwali!

Related Posts Plugin for WordPress, Blogger...
Very Good Recipes
You can find my recipes on Very Good Recipes

Cooking 4 all Seasons

  © Blogger template Palm by 2008

Back to TOP