Thattai / Thattai Murruku is my fav and love to munch it anytime.I wanted to have some savoury snack recipes in this space for the festival season. And my first try is this thattai/ thattai murukku(thattu vadai) as I found it easy. This is the first time I’m trying thattai and I should say I’m totally satisfied with the outcome.
Thattai Recipe – Ingredients
Preparation Time : 110 mins | Cooking Time : 25 mins | Makes : around 22
Recipe Reference : Jeyashris Kitchen | Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Reference : Jeyashris Kitchen | Recipe Category: Sidedish | Recipe Cuisine: North Indian
Rice Flour – 2 cups
Urad Dhal Flour – 1/8 cup
Pottukadalai (Split Roast Gram Dal) – 1/2 cup
Chana Dal – 1.5 tbsp
Butter – 1.5 tbsp
Red chilli powder – 1 tsp
Hing(Perungayam) – a pinch
Curry leaves – few torn into pieces
White Sesame Seeds – 1/2 tbsp
Water – as needed
Oil – as needed to deep fry
Salt- to taste
Method:
- Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside. Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside.
- Dry roast potukadalai for 2-3mins. Cool down and grind it to a fine powder. Now in a mixing bowl add rice flour, urad dhal flour, powdered gram flour, butter, channa dal, coconut(if you are adding),sesame seeds,chilli powder, salt and hing. Mix well until all is combined.
- Now add water little by little to form a soft dough. Be careful in adding water. Take a ziploack bag or a plastic cover grease it with oil. Take a lemon sized ball and flatten it using your palms first.
- Then press it with your fingers till it is thin. Carefully take it from the plastic sheet and keep aside. Do this for the remaining dough. The more the thinner, the thattais will be crispier. You can also press it using the back of a tumbler. Prick the thattais with a fork to avoid puffing up.
- Heat oil, keeping in medium flame carefully drop the thattais and seep fry until golden brown. Cool down, drain in a tissue paper and then store in an airtight container.
This is the first time I am trying so halved the recipe and got around 20 thattais. You can double the quantity too. I didnt get perfect round shapes for all thattais but guess it will come by practice.The thattais were so flavourful even after 2 days and crispness remained the same too. This is sure a easy snack for begineers like me so do try this for diwali and let me know the feedback.
My Notes:
- Adding coconut is optional but sure gives a nice flavour . You can also few peanuts as in shops.
- Only pressing is time consuming else making thattais was just a breeze. 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 in either ways – as I had mentioned, the more thinner the more crispier your thattais will be.
Ms.Chitchat says
October 13, 2011 at 7:59 amWow, these are awesome professional looking thattais, perfect. Bookmarked.
jeyashrisuresh says
October 13, 2011 at 8:07 amperfectly made,easy idea of rolling the thattais. Glad that u liked it. nice clicks sharmilee
Kalpana Sareesh says
October 13, 2011 at 8:23 amperfect o perfect too good..
Priti says
October 13, 2011 at 9:20 amLooks perfect …..I like this very much
Priya says
October 13, 2011 at 9:57 amCrunchy munchy thattais looks super prefect and marvellous..
Prathibha says
October 13, 2011 at 9:59 amlove 2 munch them anytime..looks perfect
Pari says
October 13, 2011 at 10:00 amWow. I love the grand sweets thattai and yours look quite similar to that. Thanks to you and Jeyashri for sharing it.
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Rekha shoban says
October 13, 2011 at 10:23 amthattai my fav…got recipe from periyamma…want to try this diwali!looks perfect n crunchy!!
Raji says
October 13, 2011 at 10:37 amLoving your diwali special posts Sharmi…the thattai's look so crisp and yum..step by step pics are always so helpful. Nice presentation.
Sudha Sabarish says
October 13, 2011 at 11:07 amThattai's are crispy and tempting a lot.
Jagruti જાગૃતિ says
October 13, 2011 at 12:10 pmwow………….i just need cup of tea..:-)
Ramya says
October 13, 2011 at 12:42 pmThat looks great! Awesome pictorial..Cant wait to try it
Anu says
October 13, 2011 at 12:53 pmgood try
Archana says
October 13, 2011 at 1:16 pmwow love these.
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Nalini's Kitchen says
October 13, 2011 at 1:27 pmThattai looks delicious and crispy,following you dear.Please do drop at my space time permits.
Cheers
Nalini
Muskaan at A2Z Healthy Vegetarian Cuisine says
October 13, 2011 at 1:58 pmThats incredible…lovely puris…can you oven roast it instead of deep frying ? I know these are very addictive…
Muskaan
Vardhini says
October 13, 2011 at 2:10 pmLooks yummy and I make it similarly too. Nice idea of cutting using the lid as I normally flatten out each one and that is time consuming.
Vardhini
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RAKS KITCHEN says
October 13, 2011 at 2:15 pmI love thattai,but never tried making on my own,its been ages since I had these..Looks so crisp
sangee vijay says
October 13, 2011 at 3:34 pmlooks perfect…would like to try this!!!
ANU says
October 13, 2011 at 3:34 pmwow this is my fav…love the perfection!
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Ramya Bala says
October 13, 2011 at 4:16 pmIt tempts me to grab one :))) supera iruku…nice pictorial too sharmi…
Krithi's Kitchen says
October 13, 2011 at 4:37 pmSo adorable… thanks for the cookie cutter tip 🙂
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Priya (Yallapantula) Mitharwal says
October 13, 2011 at 5:37 pmI need to try it out one day. They have come out very very well.
Vanamala Hebbar says
October 13, 2011 at 6:28 pmlooks crispy…nice pics
Manju says
October 13, 2011 at 6:35 pmi 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!
Fahad Khan says
October 13, 2011 at 8:14 pmI 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..
Uma says
October 13, 2011 at 9:20 pmAwesome thattais. looks very professional.
Cheers,
Uma
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MyKitchen Flavors-BonAppetit!. says
October 13, 2011 at 9:40 pmCrunchy-good thatais dear,Welldone clicks.Luv it.
Suma Gandlur says
October 14, 2011 at 2:38 amLooks so delicious.
Premalatha Aravindhan says
October 14, 2011 at 2:40 amwow perfect thattai,my fav…pass them:)
Janu says
October 14, 2011 at 4:42 amWow!!! Looks so crisp!!
Nithya says
October 14, 2011 at 5:58 amCrunchy munchy snack 🙂 Looks yummy.
Sushma Mallya says
October 14, 2011 at 8:57 amThey look so perfect and yum:)
Santosh Bangar says
October 14, 2011 at 1:13 pmcrispy like to eat it now
Geetha says
October 27, 2011 at 2:17 pmThankyou 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.
shameema and shabana says
November 1, 2011 at 8:15 ami just tried ur thatai but they were hard to bite plz let me know where i made the mistake
Sharmilee! :) says
November 1, 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!
pinksrecipediary says
November 3, 2011 at 2:20 pmmade these and they turned out good.
pinky says
January 4, 2012 at 9:20 amCan u please clarify hpw to measure 1/8 cup….
Sharmilee! :) says
January 4, 2012 at 11:18 am@Pinky : Half of 1/4 cup is 1/8 cup.
pinky says
January 11, 2012 at 10:25 amThanks 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.
pinky says
January 11, 2012 at 10:46 amdoes it really make difference?
kamatchi says
February 26, 2012 at 11:31 pmsuper thatai.very tasty and easy to make.thankyou
Anu A says
September 15, 2012 at 1:26 pmHi 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 :))
Jini Jannet says
September 27, 2012 at 12:06 pmit is good east to fallow
Meera menon says
October 28, 2012 at 6:18 pmIs it possible to use the red rice flour instead of the white rice flour
Bhavani Anantharamakrishnan says
October 30, 2012 at 4:58 amHi,
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.
Sharmilee! :) says
October 31, 2012 at 5:46 am@Bhavani : Thanks a lot Bhavani! I have given the same tip in the steps too….:)
deepa subramanian says
November 12, 2012 at 7:23 ami 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.
Meenal Ramanathan says
November 14, 2012 at 11:16 amhi
my thatthai in the center it was bit hard
i dont know why?
Sharmilee! :) says
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
Viji Bose says
November 14, 2012 at 3:38 pmHi…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:):)
Suganthi Ss says
November 22, 2012 at 12:36 amHi ….
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?
Sharmilee! :) says
November 22, 2012 at 2:23 am@Suganthi : the discs should be very thin else it will be chewy…
Vasanthi A says
February 23, 2013 at 5:34 amSharmi, I tried this and got them very tasty and super crispy. Thanks for the recipe.
Vasanthi A says
February 23, 2013 at 5:35 amSharmi, I tried this and got very tasty and crispy thattai
Abhilasha Kothari says
July 2, 2013 at 3:36 amgreat recipe 🙂
malshank says
August 5, 2013 at 5:12 pmHi 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.
Chella KS Nathan says
September 4, 2013 at 8:05 amhi 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 🙂
Nandhini Chandramohan says
September 22, 2013 at 8:24 amhai sharmi am impressed with ur receipes and presentation u job is absolutely fab.
Nandhini Chandramohan says
September 22, 2013 at 8:25 amhi sharmi, am impressed with ur recipes and presentation, ur work is absolutely fab.!!!
sathya1369 says
October 22, 2013 at 1:29 pmwhall i use readymade rice flour because we are staying north india
SHARMILEE J says
October 23, 2013 at 1:41 amTry with idiyappam flour roast it for few mins then use it….
Rohit Juturu says
November 1, 2013 at 12:29 pmI 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?
SHARMILEE J says
November 3, 2013 at 4:35 amPlease click on the link in ingredients list to see the recipe for making urad dhal flour at home….
sandhya seran says
August 12, 2014 at 5:20 amHave tried this many times at home …. Ur recipie rocks 🙂 thanks a ton sharmi 🙂
Aarthi Chandrasanth says
August 16, 2014 at 10:23 amMade this Recipe.. Awesome.. Thank u for making my Krishna Jayanthi a Hit.. thanks again.
harini says
August 22, 2014 at 12:22 pmHi sharmi tried ur thattai recipe today.came out well.thanks for the recipe.i used wet cotton cloth .plastic sheet didnt work for me.
roshini says
October 21, 2014 at 5:22 pmhi, 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 .
dinesh says
November 9, 2015 at 4:25 pmMy thatai dough was not proper it didn't stick together and when I press it becomes broken. Plz give me a suggestion..
SHARMILEE J says
November 10, 2015 at 6:16 amIf the dough is too dry then it will break….sprinkle little water to make the dough
venkat says
December 24, 2015 at 11:02 amMy 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
SHARMILEE J says
December 25, 2015 at 5:06 amIf oil is too hot then it may brown immediately,may be that was the reason?!
Unknown says
October 26, 2016 at 10:06 amHi. 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!
Nene88 says
October 26, 2016 at 11:56 pmHi Sharmi, I tried this today! thank you for posting it and making our lives easy 🙂 Happy Diwali to you and your family!!
Raji says
October 27, 2016 at 6:28 pmHi 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
SHARMILEE J says
October 28, 2016 at 12:42 pmIf oil is too hot then it may turn dark soon
Rajesh Jeyapaul says
July 21, 2017 at 6:00 pmWhich rice flour to be used ? Boiled rice (Pulungal) or raw rice (pachai )?
Sharmilee J says
July 26, 2017 at 8:50 pmIdiyappam flour(raw rice flour)
nafeesa says
November 6, 2017 at 6:46 pmHi 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.