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    You are here: Home / Diwali Savoury Snacks / Thattai Recipe

    Thattai Recipe

    Last Updated On: Aug 12, 2022 by Sharmilee J

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    Thattai is a tasty, crispy snack made for Indian festivals like Gokulashtami, Diwali etc. Thattai is made by flat rolling rice flour dough and frying them in kadai. Thattai Recipe presented in this post with step by step pictures & video.

    thattai recipe

    Thattai or thattai muruku or thattu vadai called by many names is  a crispy and flavourful snack  made for many festivals in South India. This is my favorite and love to munch it anytime.

    About Thattai Recipe

    Thattai is a crispy crunchy deep fried snack, little time consuming as it requires individual handwork for each thattai. But thinking of the final outcome it is worth the effort I would say. There are many variations to this thattai like pepper thattai, peanut thattai but this is a simple basic recipe for thattai.

    Ingredients

    • Rice flour : You caneither use homemade idiyappam flour or storebought ones.Make sure its fine.
    • Urad dal flour : I used homemade urad dal flour sieved well and used it.
    • Fried gram dal flour : This is chutney dal powder. No need to roast it just grind to a fine powder, sieve it and use it.
    • Butter: Make sure to use butter at room temperature.
    thattai recipe

    More Gokulashtami Recipes

    Check other muruku recipes here

    • Thenkuzhal murukku
    • Pottukadalai Murukku
    • Maida Mullu Murukku
    thattai recipe

    If you have any more questions about this Thattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Thattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Thattai3
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    Thattai

    Thattai is a tasty, crispy snack made for Indian festivals like Gokulashtami, Diwali etc. Thattai is made by flat rolling rice flour dough and frying them in kadai. Thattai Recipe presented in this post with step by step pictures & video.
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Servings22 thattais
    AuthorSharmilee J

    Ingredients

    To mix:

    • 1 cup rice flour roasted, sieved
    • 1 tablespoon urad dal flour roasted, sieved
    • 2 tablespoon fried gram dal flour just grind fried gram to a fine powder, sieve and add it
    • 1/2 – 3/4 tablespoon channa dal
    • 1/2 teaspoon sesame seeds
    • 1 tablespoon butter
    • 1/2 teaspoon red chilli powder
    • a pinch hing
    • 1 tablespoon curry leaves finely chopped
    • salt to taste

    Others:

    • water as needed
    • oil to deep fry

    Instructions

    • Soak chana dal in water till immersing level for 10-15 mins.
    • To a mixing bowl add all the ingredients listed under 'To mix'.
    • Mix this well first.
    • Then add water little by little.
    • Mix well to gather to form a dough.
    • Gather to form a smooth soft dough.
    • Pinch small portion, make small balls and set aside.
    • Repeat to finish.
    • Now start pressing.I used butter paper, you can use ziplock cover too.Grease the butter paper with oil – place 2 balls,slightly press it.
    • Fold the sheet to have the butter paper on top also.
    • Then using a flat bottomed bowl press it gently, do not overdo.
    • It will be slightly thick.
    • Then press it slightly with your fingers to make it thin evenly.
    • Prick with fork to avoid puffing.
    • Repeat to finish and get the thattais done.Slightly tilt the butter paper, slide and remove it.
    • Heat oil – add 3-4 thattais at a time.
    • Flip over and fry until golden on both sides. Remove and drain.
    • Repeat to finish. Crispy perfect thattais ready!

    Video

    Notes

    • Cook only in low medium flame and adjust it while frying.
    • I took the short route for pressing and it sure was less time consuming also you could get perfect round shapes.
    • Make sure you press them thinner – the more thinner the more crispier your thattais will be.
    • Chop curry leaves finely so that it doesn’t interrupt while pressing.
    • Make the dough a little loose else while pressing there will be more cracks.
    • Keep the dough covered if it takes time and the dough will become dry.
    Nutrition Facts
    Thattai
    Amount Per Serving (15 g)
    Calories 50 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.5g3%
    Trans Fat 0.03g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Cholesterol 1mg0%
    Sodium 76mg3%
    Potassium 13mg0%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 0.1g0%
    Protein 1g2%
    Vitamin A 81IU2%
    Vitamin C 27mg33%
    Calcium 10mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Thattai Recipe Step by Step

    1.Soak channa dal in water till immersing level for 10-15 mins. Set aside.

    thattai recipe soak chana dal

    2.To a mixing bowl add all the ingredients listed under ‘To mix’.

    thattai recipe add ingredients

    3.Mix this well first.

    thattai recipe mix it well

    4.Then add water little by little.

    thattai recipe add water little by little

    5.Mix well to gather to form a dough.

    thattai recipe mix it well frist


    6.Gather to form a smooth soft dough.

    thattai recipe gather to a dough

    7.Pinch small portion, make small balls and set aside.

    pinch small portion make a ball

    8.Repeat to finish.

    make small balls

    9.Now start pressing.I used butter paper, you can use ziplock cover too.Grease the butter paper with oil – place 2 balls, slightly press it.

    press slightly

    10.Fold the sheet to have the butter paper on top also.

    fold the sheet

    11.Then using a flat bottomed bowl press it gently, do not overdo.

    press using a flat bottomed bowl

    12.It will be slightly thick.

    slightly thick discs

    13.Then press it slightly with your fingers to make it thin evenly.

    press to make it evenly thin

    14.Prick with fork to avoid puffing.

    prick with fork

    15.Repeat to finish and get the thattais done.Slightly tilt the butter paper, slide and remove it.

    repeat to finish

    16.Heat oil – add 3-4 thattais at a time.

    add to hot oil

    17.Flip over and fry until golden on both sides.

    flip over and fry

    18.Remove and drain.Repeat to finish.Crispy perfect thattais ready!

    fry until golden brown

    Crispy thattai ready!

    thattai recipe

    Expert Tips

    • Cook only in low medium flame and adjust it while frying.
    • I took the shortroute for pressing and it sure was less time consuming also you could get perfect round shapes.
    • Make sure you press them thinner – the more thinner the more crispier your thattais will be.
    • Chop curry leaves finely so that it doesn’t interrupt while pressing.
    • Make the dough a little loose else while pressing there will be more cracks.
    • Keep the dough covered if it takes time and the dough will become dry.

    Variations

    • You can skip urad dal flour and replace it with 1 tablespoon fried gram dal flour itself but urad dal flour gives nice flavour to the thattai.
    • Instead of red chilli powder you can add red chilli flakes too.
    • You can also add 1 tablespoon roasted peanuts as in shops.
    • You can even add grated coconut.

    FAQs

    1.What is Thattai?

    Thattai is a South Indian deep fried snack made using rice flour, urad dal flour, gram flour as main ingredients.The name must have derived from how it looks I guess as it looks like flat discs.

    2.Why is my thattai not crispy?

    • If the thattais are not pressed thin and even then it will not be crisp.
    • Also frying the thattais while the oil is perfectly preheated is the key, eles it will become soggy.

    3.Why my thattai breaks while pressing?

    • If the dough is too dry and has no enough moisture then while pressing the sides crack a lot.
    • If the dough is too dry sprinkle little water, mix well then start pressing again.

    4.Why is my thattai soggy and oily?

    • If the pressed dough is not even especially in the middle then after frying it may turn soggy and not crisp.
    • If you fry the thattais in low flame or even before the oil is not heated properly then the thattai will turn soggy and oily.So the oil temperature is very important while deep frying thattai.

    5.What are the types of flours used?

    • I used homemade rice flour(idiyappam flour) and urad dal flour – check ingredients list for link for recipes.
    • Sieved and roasted flour is must.Grind fried gram dal flour , sieve it before adding.
    thattai recipe


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    Filed Under: Diwali, Diwali Savoury Snacks, Gokulashtami, Gokulashtami main, Lunchbox Recipes, Murukku Recipes, Must Try Snacks, RandomPosts, rice flour recipes, Savoury Snacks, Teatime snacks

    Reader Interactions

    Comments

    1. Ms.Chitchat

      October 13, 2011 at 7:59 am

      Wow, these are awesome professional looking thattais, perfect. Bookmarked.

      Reply
    2. jeyashrisuresh

      October 13, 2011 at 8:07 am

      perfectly made,easy idea of rolling the thattais. Glad that u liked it. nice clicks sharmilee

      Reply
    3. Kalpana Sareesh

      October 13, 2011 at 8:23 am

      perfect o perfect too good..

      Reply
    4. Priti

      October 13, 2011 at 9:20 am

      Looks perfect …..I like this very much

      Reply
    5. Priya

      October 13, 2011 at 9:57 am

      Crunchy munchy thattais looks super prefect and marvellous..

      Reply
    6. Prathibha

      October 13, 2011 at 9:59 am

      love 2 munch them anytime..looks perfect

      Reply
      • Revathy

        August 12, 2020 at 7:32 pm

        1 cup=240ml.right??

        Reply
        • Sharmilee J

          March 04, 2021 at 7:22 am

          Mine is 250 ml

          Reply
    7. Rekha shoban

      October 13, 2011 at 10:23 am

      thattai my fav…got recipe from periyamma…want to try this diwali!looks perfect n crunchy!!

      Reply
    8. Raji

      October 13, 2011 at 10:37 am

      Loving your diwali special posts Sharmi…the thattai's look so crisp and yum..step by step pics are always so helpful. Nice presentation.

      Reply
    9. Sudha Sabarish

      October 13, 2011 at 11:07 am

      Thattai's are crispy and tempting a lot.

      Reply
    10. Jagruti જાગૃતિ

      October 13, 2011 at 12:10 pm

      wow………….i just need cup of tea..:-)

      Reply
    11. Ramya

      October 13, 2011 at 12:42 pm

      That looks great! Awesome pictorial..Cant wait to try it

      Reply
    12. Anu

      October 13, 2011 at 12:53 pm

      good try

      Reply
    13. Nalini's Kitchen

      October 13, 2011 at 1:27 pm

      Thattai looks delicious and crispy,following you dear.Please do drop at my space time permits.
      Cheers
      Nalini

      Reply
    14. Muskaan at A2Z Healthy Vegetarian Cuisine

      October 13, 2011 at 1:58 pm

      Thats incredible…lovely puris…can you oven roast it instead of deep frying ? I know these are very addictive…

      Muskaan

      Reply
    15. RAKS KITCHEN

      October 13, 2011 at 2:15 pm

      I love thattai,but never tried making on my own,its been ages since I had these..Looks so crisp

      Reply
    16. sangee vijay

      October 13, 2011 at 3:34 pm

      looks perfect…would like to try this!!!

      Reply
    17. Ramya Bala

      October 13, 2011 at 4:16 pm

      It tempts me to grab one :))) supera iruku…nice pictorial too sharmi…

      Reply
    18. Priya (Yallapantula) Mitharwal

      October 13, 2011 at 5:37 pm

      I need to try it out one day. They have come out very very well.

      Reply
    19. Vanamala Hebbar

      October 13, 2011 at 6:28 pm

      looks crispy…nice pics

      Reply
    20. Manju

      October 13, 2011 at 6:35 pm

      i love love love this snack..just got a bunchful tha tmy aunt made, when my parents came here..im still saving those up!! yours look so very nice and crispy, just how thattai should be!

      Reply
    21. Fahad Khan

      October 13, 2011 at 8:14 pm

      I wish I could push my hand into the laptop screen to reach out for these Thattais!Look nice,I am sure that they taste even better!:-) Actually wondering if the word Murukku has anything to do with rice/urad dhal flour?Read another recipe yesterday,it was called benne murukku..

      Reply
    22. MyKitchen Flavors-BonAppetit!.

      October 13, 2011 at 9:40 pm

      Crunchy-good thatais dear,Welldone clicks.Luv it.

      Reply
    23. Suma Gandlur

      October 14, 2011 at 2:38 am

      Looks so delicious.

      Reply
    24. Premalatha Aravindhan

      October 14, 2011 at 2:40 am

      wow perfect thattai,my fav…pass them:)

      Reply
    25. Janu

      October 14, 2011 at 4:42 am

      Wow!!! Looks so crisp!!

      Reply
    26. Nithya

      October 14, 2011 at 5:58 am

      Crunchy munchy snack 🙂 Looks yummy.

      Reply
    27. Sushma Mallya

      October 14, 2011 at 8:57 am

      They look so perfect and yum:)

      Reply
    28. Santosh Bangar

      October 14, 2011 at 1:13 pm

      crispy like to eat it now

      Reply
    29. Geetha

      October 27, 2011 at 2:17 pm

      Thankyou very much for the detailed instructions. I followed your recipe to the dot and made thattai for diwali for the first time and it make out very well. My husband loved it. Keep up the good work. It inspires me to try new recipes.

      Reply
    30. shameema and shabana

      November 01, 2011 at 8:15 am

      i just tried ur thatai but they were hard to bite plz let me know where i made the mistake

      Reply
    31. Sharmilee! :)

      November 01, 2011 at 8:35 am

      @Shameema : I guess it might be because of the thick thattais or the butter must not have been evenly distributed…..the thin ones will always be crispier and light. Hope this helps!

      Reply
    32. pinksrecipediary

      November 03, 2011 at 2:20 pm

      made these and they turned out good.

      Reply
    33. pinky

      January 04, 2012 at 9:20 am

      Can u please clarify hpw to measure 1/8 cup….

      Reply
    34. Sharmilee! :)

      January 04, 2012 at 11:18 am

      @Pinky : Half of 1/4 cup is 1/8 cup.

      Reply
    35. pinky

      January 11, 2012 at 10:25 am

      Thanks for the clarification! Got the recipe right but had some difficulties to shape. My mom said that i should have used ready-made idiyapam flour instead using dry rice flour.

      Reply
    36. pinky

      January 11, 2012 at 10:46 am

      does it really make difference?

      Reply
    37. kamatchi

      February 26, 2012 at 11:31 pm

      super thatai.very tasty and easy to make.thankyou

      Reply
    38. Anu A

      September 15, 2012 at 1:26 pm

      Hi sharmilee.. Thanks for posting this recipe. The thattais came out awesome.. I was not able to roll it out with a rolling pin(don't know why??). They were sticking to the greased plastic sheet so i flattened it in the inside of my palm. Thanks again :))

      Reply
    39. Jini Jannet

      September 27, 2012 at 12:06 pm

      it is good east to fallow

      Reply
    40. Meera menon

      October 28, 2012 at 6:18 pm

      Is it possible to use the red rice flour instead of the white rice flour

      Reply
    41. Bhavani Anantharamakrishnan

      October 30, 2012 at 4:58 am

      Hi,

      I am a big fan your website. This recipe is really nice. Just to add a tip. After making the balls to make thattai, if you press it with stainless steel bowl (grease it with oil) with flat bottom, it will
      make the job more easy and thattai will come out very thin.

      Keep up the good work.

      Thanks.

      Reply
    42. Sharmilee! :)

      October 31, 2012 at 5:46 am

      @Bhavani : Thanks a lot Bhavani! I have given the same tip in the steps too….:)

      Reply
    43. deepa subramanian

      November 12, 2012 at 7:23 am

      i prepared it yesterday and everybody liked the taste. I used thin cotton cloth, dhothi instead of plastic sheet as thattai will not stick in cloth and can be removed easily.

      Reply
    44. Meenal Ramanathan

      November 14, 2012 at 11:16 am

      hi
      my thatthai in the center it was bit hard
      i dont know why?

      Reply
    45. Sharmilee! :)

      November 14, 2012 at 12:34 pm

      @Meenal: If the thattais are not thin…it will be hard..try to make it as thin as possible

      Reply
    46. Viji Bose

      November 14, 2012 at 3:38 pm

      Hi…really thank u sooo much…you are doing wonderful job:)i did thattai yesterday its really yummy n crispy:)once again thank u for ur good job:):)

      Reply
    47. Suganthi Ss

      November 22, 2012 at 12:36 am

      Hi ….
      I tried this recipe yday. taste is good but it's not crispy.. 🙁 i don't wat i did.can u tel me how to make crispy thattai?

      Reply
    48. Sharmilee! :)

      November 22, 2012 at 2:23 am

      @Suganthi : the discs should be very thin else it will be chewy…

      Reply
    49. Vasanthi A

      February 23, 2013 at 5:34 am

      Sharmi, I tried this and got them very tasty and super crispy. Thanks for the recipe.

      Reply
    50. Vasanthi A

      February 23, 2013 at 5:35 am

      Sharmi, I tried this and got very tasty and crispy thattai

      Reply
    51. Abhilasha Kothari

      July 02, 2013 at 3:36 am

      great recipe 🙂

      Reply
    52. malshank

      August 05, 2013 at 5:12 pm

      Hi sharmi, Your receipes looks awesome.Really inspired by them, tried few and came out very well so in future going to try all of them.

      Reply
    53. Chella KS Nathan

      September 04, 2013 at 8:05 am

      hi sharmi 🙂 i made thattai for the first time using ure recipe. It came out very well and i am very happy. Thank you so much for the steps and it was really wonderful to see the outcome 🙂

      Reply
    54. Nandhini Chandramohan

      September 22, 2013 at 8:24 am

      hai sharmi am impressed with ur receipes and presentation u job is absolutely fab.

      Reply
    55. Nandhini Chandramohan

      September 22, 2013 at 8:25 am

      hi sharmi, am impressed with ur recipes and presentation, ur work is absolutely fab.!!!

      Reply
    56. sathya1369

      October 22, 2013 at 1:29 pm

      whall i use readymade rice flour because we are staying north india

      Reply
      • SHARMILEE J

        October 23, 2013 at 1:41 am

        Try with idiyappam flour roast it for few mins then use it….

        Reply
    57. Rohit Juturu

      November 01, 2013 at 12:29 pm

      I have urad dal but not urad dal flour. Can I make the flour at home? If not, is there any substitute for urad flour or can we skip it?

      Reply
    58. SHARMILEE J

      November 03, 2013 at 4:35 am

      Please click on the link in ingredients list to see the recipe for making urad dhal flour at home….

      Reply
    59. sandhya seran

      August 12, 2014 at 5:20 am

      Have tried this many times at home …. Ur recipie rocks 🙂 thanks a ton sharmi 🙂

      Reply
    60. Aarthi Chandrasanth

      August 16, 2014 at 10:23 am

      Made this Recipe.. Awesome.. Thank u for making my Krishna Jayanthi a Hit.. thanks again.

      Reply
    61. harini

      August 22, 2014 at 12:22 pm

      Hi sharmi tried ur thattai recipe today.came out well.thanks for the recipe.i used wet cotton cloth .plastic sheet didnt work for me.

      Reply
    62. roshini

      October 21, 2014 at 5:22 pm

      hi, prepared boondi laddoo and thattai as per ur recipe.thanks a ton . perfect recipes. I cut a Ziploc bag and oiled it well . placed a small ball of the dough inside the Ziploc and pressed it. it came super thin .

      Reply
    63. dinesh

      November 09, 2015 at 4:25 pm

      My thatai dough was not proper it didn't stick together and when I press it becomes broken. Plz give me a suggestion..

      Reply
      • SHARMILEE J

        November 10, 2015 at 6:16 am

        If the dough is too dry then it will break….sprinkle little water to make the dough

        Reply
    64. venkat

      December 24, 2015 at 11:02 am

      My thatai s came out pathetically
      I followed all ur instructions
      They got browned even in low flame before evn getting crisp
      Felt very bad
      The dough was also of the right consistency oly

      Reply
      • SHARMILEE J

        December 25, 2015 at 5:06 am

        If oil is too hot then it may brown immediately,may be that was the reason?!

        Reply
    65. Unknown

      October 26, 2016 at 10:06 am

      Hi. I tried this today to prepare for Diwali and I followed the recipe measurements and process exactly as u indicated. The thattais were fantastic. I made them really thin so they are perfectly crisp!! Thank u very much! I've made my Diwali a happy one!

      Reply
    66. Nene88

      October 26, 2016 at 11:56 pm

      Hi Sharmi, I tried this today! thank you for posting it and making our lives easy 🙂 Happy Diwali to you and your family!!

      Reply
    67. Raji

      October 27, 2016 at 6:28 pm

      Hi I tried this today but it turned dark immediately.looks too bad.I have kept the remaining dough in refrigerator.wat can be fine and wat might be the reason for dark

      Reply
      • SHARMILEE J

        October 28, 2016 at 12:42 pm

        If oil is too hot then it may turn dark soon

        Reply
    68. Rajesh Jeyapaul

      July 21, 2017 at 6:00 pm

      Which rice flour to be used ? Boiled rice (Pulungal) or raw rice (pachai )?

      Reply
      • Sharmilee J

        July 26, 2017 at 8:50 pm

        Idiyappam flour(raw rice flour)

        Reply
    69. nafeesa

      November 06, 2017 at 6:46 pm

      Hi i tried many recipes earlier for making thattai.
      None turned out well.But your recipe was simply superb. I tried today and it was very crispy.Thank you.

      Reply
    4.17 from 12 votes (12 ratings without comment)

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