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.
Wow, these are awesome professional looking thattais, perfect. Bookmarked.
perfectly made,easy idea of rolling the thattais. Glad that u liked it. nice clicks sharmilee
perfect o perfect too good..
Looks perfect …..I like this very much
Crunchy munchy thattais looks super prefect and marvellous..
love 2 munch them anytime..looks perfect
Wow. 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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thattai my fav…got recipe from periyamma…want to try this diwali!looks perfect n crunchy!!
Loving your diwali special posts Sharmi…the thattai's look so crisp and yum..step by step pics are always so helpful. Nice presentation.
Thattai's are crispy and tempting a lot.
wow………….i just need cup of tea..:-)
That looks great! Awesome pictorial..Cant wait to try it
good try
wow love these.
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Thattai looks delicious and crispy,following you dear.Please do drop at my space time permits.
Cheers
Nalini
Thats incredible…lovely puris…can you oven roast it instead of deep frying ? I know these are very addictive…
Muskaan
Looks 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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I love thattai,but never tried making on my own,its been ages since I had these..Looks so crisp
looks perfect…would like to try this!!!
wow this is my fav…love the perfection!
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It tempts me to grab one :))) supera iruku…nice pictorial too sharmi…
So adorable… thanks for the cookie cutter tip 🙂
Krithi's Kitchen
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I need to try it out one day. They have come out very very well.
looks crispy…nice pics
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!
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..
Awesome thattais. looks very professional.
Cheers,
Uma
My Kitchen Experiments
Crunchy-good thatais dear,Welldone clicks.Luv it.
Looks so delicious.
wow perfect thattai,my fav…pass them:)
Wow!!! Looks so crisp!!
Crunchy munchy snack 🙂 Looks yummy.
They look so perfect and yum:)
crispy like to eat it now
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.
i just tried ur thatai but they were hard to bite plz let me know where i made the mistake
@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!
made these and they turned out good.
Can u please clarify hpw to measure 1/8 cup….
@Pinky : Half of 1/4 cup is 1/8 cup.
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.
does it really make difference?
super thatai.very tasty and easy to make.thankyou
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 :))
it is good east to fallow
Is it possible to use the red rice flour instead of the white rice flour
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.
@Bhavani : Thanks a lot Bhavani! I have given the same tip in the steps too….:)
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.
hi
my thatthai in the center it was bit hard
i dont know why?
@Meenal: If the thattais are not thin…it will be hard..try to make it as thin as possible
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:):)
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?
@Suganthi : the discs should be very thin else it will be chewy…
Sharmi, I tried this and got them very tasty and super crispy. Thanks for the recipe.
Sharmi, I tried this and got very tasty and crispy thattai
great recipe 🙂
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.
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 🙂
hai sharmi am impressed with ur receipes and presentation u job is absolutely fab.
hi sharmi, am impressed with ur recipes and presentation, ur work is absolutely fab.!!!
whall i use readymade rice flour because we are staying north india
Try with idiyappam flour roast it for few mins then use it….
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?
Please click on the link in ingredients list to see the recipe for making urad dhal flour at home….
Have tried this many times at home …. Ur recipie rocks 🙂 thanks a ton sharmi 🙂
Made this Recipe.. Awesome.. Thank u for making my Krishna Jayanthi a Hit.. thanks again.
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.
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 .
My thatai dough was not proper it didn't stick together and when I press it becomes broken. Plz give me a suggestion..
If the dough is too dry then it will break….sprinkle little water to make the dough
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
If oil is too hot then it may brown immediately,may be that was the reason?!
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!
Hi Sharmi, I tried this today! thank you for posting it and making our lives easy 🙂 Happy Diwali to you and your family!!
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
If oil is too hot then it may turn dark soon
Which rice flour to be used ? Boiled rice (Pulungal) or raw rice (pachai )?
Idiyappam flour(raw rice flour)