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 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.
More Gokulashtami Recipes
Check other muruku recipes here
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📖 Recipe Card
Thattai
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.
Thattai Recipe Step by Step
1.Soak channa dal in water till immersing level for 10-15 mins. Set aside.
2.To a mixing bowl add all the ingredients listed under ‘To mix’.
3.Mix this well first.
4.Then add water little by little.
5.Mix well to gather to form a dough.
6.Gather to form a smooth soft dough.
7.Pinch small portion, make small balls and set aside.
8.Repeat to finish.
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.
10.Fold the sheet to have the butter paper on top also.
11.Then using a flat bottomed bowl press it gently, do not overdo.
12.It will be slightly thick.
13.Then press it slightly with your fingers to make it thin evenly.
14.Prick with fork to avoid puffing.
15.Repeat to finish and get the thattais done.Slightly tilt the butter paper, slide and remove it.
16.Heat oil – add 3-4 thattais at a time.
17.Flip over and fry until golden on both sides.
18.Remove and drain.Repeat to finish.Crispy perfect thattais ready!
Crispy thattai ready!
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.
Ms.Chitchat
Wow, these are awesome professional looking thattais, perfect. Bookmarked.
jeyashrisuresh
perfectly made,easy idea of rolling the thattais. Glad that u liked it. nice clicks sharmilee
Kalpana Sareesh
perfect o perfect too good..
Priti
Looks perfect …..I like this very much
Priya
Crunchy munchy thattais looks super prefect and marvellous..
Prathibha
love 2 munch them anytime..looks perfect
Revathy
1 cup=240ml.right??
Sharmilee J
Mine is 250 ml
Rekha shoban
thattai my fav…got recipe from periyamma…want to try this diwali!looks perfect n crunchy!!
Raji
Loving 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
Thattai's are crispy and tempting a lot.
Jagruti જાગૃતિ
wow………….i just need cup of tea..:-)
Ramya
That looks great! Awesome pictorial..Cant wait to try it
Anu
good try
Nalini's Kitchen
Thattai looks delicious and crispy,following you dear.Please do drop at my space time permits.
Cheers
Nalini
Muskaan at A2Z Healthy Vegetarian Cuisine
Thats incredible…lovely puris…can you oven roast it instead of deep frying ? I know these are very addictive…
Muskaan
RAKS KITCHEN
I love thattai,but never tried making on my own,its been ages since I had these..Looks so crisp
sangee vijay
looks perfect…would like to try this!!!
Ramya Bala
It tempts me to grab one :))) supera iruku…nice pictorial too sharmi…
Priya (Yallapantula) Mitharwal
I need to try it out one day. They have come out very very well.
Vanamala Hebbar
looks crispy…nice pics
Manju
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!
Fahad Khan
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..
MyKitchen Flavors-BonAppetit!.
Crunchy-good thatais dear,Welldone clicks.Luv it.
Suma Gandlur
Looks so delicious.
Premalatha Aravindhan
wow perfect thattai,my fav…pass them:)
Janu
Wow!!! Looks so crisp!!
Nithya
Crunchy munchy snack 🙂 Looks yummy.
Sushma Mallya
They look so perfect and yum:)
Santosh Bangar
crispy like to eat it now
Geetha
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.
shameema and shabana
i just tried ur thatai but they were hard to bite plz let me know where i made the mistake
Sharmilee! :)
@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
made these and they turned out good.
pinky
Can u please clarify hpw to measure 1/8 cup….
Sharmilee! :)
@Pinky : Half of 1/4 cup is 1/8 cup.
pinky
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.
pinky
does it really make difference?
kamatchi
super thatai.very tasty and easy to make.thankyou
Anu A
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 :))
Jini Jannet
it is good east to fallow
Meera menon
Is it possible to use the red rice flour instead of the white rice flour
Bhavani Anantharamakrishnan
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.
Sharmilee! :)
@Bhavani : Thanks a lot Bhavani! I have given the same tip in the steps too….:)
deepa subramanian
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.
Meenal Ramanathan
hi
my thatthai in the center it was bit hard
i dont know why?
Sharmilee! :)
@Meenal: If the thattais are not thin…it will be hard..try to make it as thin as possible
Viji Bose
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:):)
Suganthi Ss
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?
Sharmilee! :)
@Suganthi : the discs should be very thin else it will be chewy…
Vasanthi A
Sharmi, I tried this and got them very tasty and super crispy. Thanks for the recipe.
Vasanthi A
Sharmi, I tried this and got very tasty and crispy thattai
Abhilasha Kothari
great recipe 🙂
malshank
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.
Chella KS Nathan
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 🙂
Nandhini Chandramohan
hai sharmi am impressed with ur receipes and presentation u job is absolutely fab.
Nandhini Chandramohan
hi sharmi, am impressed with ur recipes and presentation, ur work is absolutely fab.!!!
sathya1369
whall i use readymade rice flour because we are staying north india
SHARMILEE J
Try with idiyappam flour roast it for few mins then use it….
Rohit Juturu
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?
SHARMILEE J
Please click on the link in ingredients list to see the recipe for making urad dhal flour at home….
sandhya seran
Have tried this many times at home …. Ur recipie rocks 🙂 thanks a ton sharmi 🙂
Aarthi Chandrasanth
Made this Recipe.. Awesome.. Thank u for making my Krishna Jayanthi a Hit.. thanks again.
harini
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.
roshini
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 .
dinesh
My thatai dough was not proper it didn't stick together and when I press it becomes broken. Plz give me a suggestion..
SHARMILEE J
If the dough is too dry then it will break….sprinkle little water to make the dough
venkat
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
SHARMILEE J
If oil is too hot then it may brown immediately,may be that was the reason?!
Unknown
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!
Nene88
Hi Sharmi, I tried this today! thank you for posting it and making our lives easy 🙂 Happy Diwali to you and your family!!
Raji
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
SHARMILEE J
If oil is too hot then it may turn dark soon
Rajesh Jeyapaul
Which rice flour to be used ? Boiled rice (Pulungal) or raw rice (pachai )?
Sharmilee J
Idiyappam flour(raw rice flour)
nafeesa
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.