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Thattai recipe, How to make thattai

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Thattai a crispy snack made for Indian festivals like Gokulashtami,Diwali etc.

Thattai recipe with step by step pictures and video.Thattai or thattai muruku or thattu vadai called by many names is  a crispy and flavourful snack  made for many festivals here in South India.

Thattai / Thattai Murruku is my favorite 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 second time I’m trying thattai and I should say I’m totally satisfied with the outcome.

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.

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.

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.

What are the types of flour 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.

Variations:

  • You can skip urad dal flour and replace it with 1 tbsp 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 tbsp roasted peanuts as in shops.
  • You can even add grated coconut.

Recipe updated on August 6th 2020.Over the years have tried few recipes and finally this one works perfect for me so updating the recipe.

You can check out pepper thattai recipe too.

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Thattai recipe

Thattai recipe a crispy snack made for Indian festivals like Gokulashtami,Diwali etc.
Prep Time30 mins
Cook Time30 mins
Servings22 thattais
AuthorSharmilee J

Ingredients

To mix:

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

Others:

  • water as needed
  • oil to deep fry

Instructions

  • Soak channa dal in water till immersing level for 10-15 mins.To a mixing bowl add all the ingredients listed under 'To mix', mix it well first.
  • Then add water little by little.Mix well to form a smooth soft dough.
  • Pinch small portion, make small balls and set aside.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.
  • Then press it slightly with your fingers to make it thin evenly.Slide and remove it.Repeat to finish and get the thattais done.Prick with fork to avoid puffing.
  • Heat oil - add 3-4 thattais at a time.Flip over and fry until golden on both sides.Remove and drain.Repeat to finish.

Notes

  • 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.

How to make thattai recipe:

  1. Soak channa dal in water till immersing level for 10-15 mins.To a mixing bowl add all the ingredients listed under ‘To mix’, mix it well first.
  2. Then add water little by little.Mix well to form a smooth soft dough.
  3. Pinch small portion, make small balls and set aside.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.
  4. Fold the sheet to have the butter paper on top also.Then using a flat bottomed bowl press it gently, do not overdo.
  5. Then press it slightly with your fingers to make it thin evenly.Slide and remove it.Repeat to finish and get the thattais done.Prick with fork to avoid puffing.
  6. Heat oil – add 3-4 thattais at a time.Flip over and fry until golden on both sides.Remove and drain.Repeat to finish.
  7. Crispy perfect thattais ready!

My tips while making thattai:

  • 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.

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Reader Interactions

Comments

  9. Raji says

    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

  25. Manju says

    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

  26. Fahad Khan says

    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

  35. Geetha says

    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

  37. Sharmilee! :) says

    @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

  41. pinky says

    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

  44. Anu A says

    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

  47. Bhavani Anantharamakrishnan says

    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

  59. Chella KS Nathan says

    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

  68. roshini says

    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

  70. venkat says

    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

  71. Unknown says

    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

  73. Raji says

    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

  75. nafeesa says

    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

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