Wednesday, October 27, 2010

THATTAI (CRISPY SNACK) | DIWALI SNACK RECIPES

Thattai recipe
   
Recipe updated with video 
Thattai is a yummy snack which i love the most but always feel lazy to make this. so i never attempted to make this.I tried this 2 months back for janmashtami, but it didn't came out very well. In fact, to be more precise, it was a big flop. Later i asked my mom’s sister who is an expert in making snacks and tried this today. It really came out so well and now i am  confident that i can make good thattais. Check out my Milagu thattai recipe too.


Thattai recipe

  Preparation Time : 30 mins | Cooking Time : 20 Mins |Makes: 23- 25 thattais

     Rice Flour  4 cups ( i used a small cup which holds a liquid measure of 50 ml)
     Urad dal flour   1/4 cup
     Roasted gram flour  3/4 cup
     Red chili powder  1-2 tsp
     Sesame seeds   1 tbslp
     Channa dal  2 tblsp
     Butter   2 tblsp
    Asafoetida  2 pinches
    Salt  as needed
    Curry leaves    few
    Oil   for deep frying
                          Video of thattai recipe
                     
     

Thattai recipe

Method:
  • Sieve the rice flour, urad dal flour (roast and grind urad dal), roasted gram(chutney dal/dalia/pottukadalai) in a sieve for even mixing.
  • Soak the channa dal in water for 30 minutes. Drain the water and add to the flour.
  • If making urad dal flour at home, dry roast the urad dhal and powder it finely.
  • I used the urad dhal flour which i get here.
  • Mix the rice flour, urad dhal flour and the roasted gram flour together.
  • Add the curry leaves, salt, butter, red chilli powder sesame seeds. 
  • Mix it well. 
  • Knead it into a dough adding enough water.
  • The dough should be firm not watery.
  • Grease a zip lock cover with oil.
  • Take a lemon sized dough and place on the cover.
  • Place another greased cover on it and use a flat bottomed bowl. 
  • Press it on the top with the bowl. This is to ensure even shapes. You can pat it with your fingers too.
  • Transfer it to a clean dry towel and keep it for 5-7 minutes.
  • Meanwhile heat the oil for frying.
  • Prick the thattai with fork and slowly drop them in the oil. Pricking help the thattai to avoid raising while frying.
  • When the oil is hot, keep the flame in medium.
  • Drop the thattai into oil .
  • Fry both sides, till the sizzling sound of the oil subsides. 
  • Take it out and drain in a kitchen towel. 
.
  • Store it in a air tight container.
  • Enjoy thattai with hot tea.
Thattai- diwlai snack


Note:
  1. The kneaded dough can be kept in the fridge and u can take it in batches and make thattai
  2. This is to avoid the thattai getting reddish colour before getting cooked.
  3. You can soak and grind pepper and red chilli and add to the dough instead of adding red chilli powder.
  4. Peanuts an also be added to the dough.
  5. While drying them on the towel, do not dry for more time, else they will end up cracking on sides..
  6. Ensure the thattais are thin, else it won't get cooked in the middle.
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69 comments:

  1. hi. Thanks for this post. I used to love the thattai from grand sweets and urs look quite similar to that. I must try this.
    FOODELICIOUS

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  2. Looks so crispy and perfect, luved the last click ....Nice stepwise too

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  3. I really feel like trying the dish even though Im scared of frying in hot oil!

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  4. Pari even iam a great fan of grand snack thattai

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  5. jeyashri, everytime i make thattai, it goes as a bird food!!! :( :(
    Thattai enaku Romba naal arrears!!!!
    ur thattai looks great!!!! Let me try your recipe!!! Wish me Luck :)

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  6. sure priya no doubt u can make the best. wish you all the best.

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    Replies
    1. Hi jayaShri,

      Very nice and i would love try. Is it normal rice flour or soaked and dried rice flour that is used for athirasam?

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    2. I used normal Plain rice flour. You can also used the processed flour too.

      Delete
  7. amazing....thattai looks crispy and very perfect....diwali spcial aah?

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  8. Super thattu vadais,I too going to try this ,only for myself :) lovely clicks! kalakra po!

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  9. @rekha, yes diwali spl dhan.just made trial.
    @raji, i will surely make for u.

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  10. They came out super crisp..looks nice...

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  11. Oh..this is my favorite snack..they look super-duper good..great pictorials too!

    US Masala

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  12. It looks so crispy,perfect tea time snack and beautiful clicks too jeyashri...

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  13. My favorite.Looks yummy!!

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  14. WOnderful job jeyashri.. I have never added coconut when making thattais.. sounds interesting and wish to add it next time. By the way I love thattai's anytime.

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  15. Crispy thattais asking me to grab rite now...udane veetuku varalama??..

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  16. wow thattai looks so delicious ,crispy n perfect ..yummy

    Satya
    http://www.superyummyrecipes.com

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  17. ஜெய்ஷ்ரீ அக்கா, தட்டை சூப்பரா இருக்கு பாக்கர்துக்கு, சாப்டா எப்பிடி இருந்ததுன்னு சுரேஷ் அண்ணாகிட்ட தனியா கேட்டுக்கறேன் (உங்க முன்னாடி வச்சு கேட்டா பிரமாதமா இருந்தது!னு மட்டும் தான் அவரால சொல்ல முடியும்)...:) சிங்கப்பூர்காராள மாதிரி படம் காட்ட யாராலையும் முடியாதுடா சாமி!..:)

    அப்புறம் இன்னொரு விஷயம், போஸ்டை மட்டும் தான் நான் பாத்தேன், நம்ப 'டெரர்' ராஜி மேடம், ப்ரியா மேடம் கமண்ட் எல்லாம் நான் பாத்துட்டு சிரிக்கவே இல்லை சரியா!! எதுக்கு வம்பு, அப்பரம் இன்னொரு போஸ்ட் போடர்துக்கு ஐடியா உதயமாகும்...:)

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  18. I love thattai (and kaaraboondi) - looks so crunchy and perfect.

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  19. Superb thattai's....looks so delicious,my fav.

    Pushpa @ simplehomefood.com

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  20. crispy and crunchy thattai jeyashri..great presentation too..

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  21. Thattai looks droolworthy and tasty...pics making me drool here and love to have with Cuppa !!

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  22. my daughter's favourite snack...lovely presentation

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  23. Looks so crispy and yummy, this is my favorite too..

    http://treatntrick.blogspot.com

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  24. I too tried thattu vadai sterday with different recipe.will try ur version soon.. Nice clicks :)

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  25. i was craving for these thattai's last week. but did'nt have enough courage to try and got a pack from krishna sweets. Now your step wise pictures and perfect thattai's should make me try!! Great JOB!!

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  26. Awesome Jeyasri, lovley clicks. Looks crisp and yum!! my hubby's favorite.

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  27. All prep for Diwali Jeyashri....
    Crispy.... and perfect.... A nice tutorial for me..

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  28. Thattai soooper . Looks crispy and perfect. Here it is raining. Want to grab one from the picture and have it right now with chai.

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  29. woww...this looks super crispy Jeyashri... just like the one we get from sri krishna sweet house coimbatore.. :).

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  30. A delicious and a great tea-time Snack. Beautiful clicks!

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  31. Hi, Nice droolicious thattai....!! luved the click...keep up the work...

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  32. என்னோட கமண்டுக்கு பதிலே வரலையே அக்கா!!..;P பயம் வந்துடுத்தோ??..:P

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  33. Hi Jayashri, first time on your blog - The thatais are looking SO good - My mother in law tells me they have a way of "bursting" - which is why I have never ventured in its direction, but my mom made it a lot and with pottukadalai like you have - please do visit my blog and check out the events I've posted - would love for you to participate dear!

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  34. hi jayashree
    tried this recepie last week, it came out awesome. thk you for posting it. keep sharing ur recepies. the proportions that u r giving r perfect.

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  35. In Singapore which brand of urad flour do you use? Ian new to S'pore and would like to try the ready made urad flour

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    Replies
    1. Hi
      As far as I have seen we get either House brand or Pattu brand, both will be good. Even any brand will work out good

      Delete
  36. Your recipies are awesome..just one feedback...please share the quantity of end product and also for how many people dish can be served. For eg..to make a KG of nippat...what would be the ideal quantity...

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    Replies
    1. Yes sure will note down ur request . Thanks for the feed back

      Delete
  37. I tried this out this Diwali, and it has come out so wonderfully! Thank you so much for this. I am already concerned that with my grandparents and parents aging, many of our traditional wonderful parampariya recipes are going to lose their authencity. Thanks to blogs like yours, and books like samaithu par, we can still adhere to our roots. Not to mention, our parents' and grandparents' priceless guidance.

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    Replies
    1. Thank you so much. Happy diwali to u all

      Delete
  38. hey jeyashri..i try ur dishes and it has come out well.. my hubby n kids enjoy it very much... but, i am sad that thattai was a big flop... :(.. the only mistake i think i had done was that i forgot to dry roast the urad dal and then grind..i ground the urad dal to powder wihtout roasting...does that cause a failure??? my thattais are not crispy, became a cloth type( thuni pole spongy aayiruku)...i finally gave up the deisre of trying thattais though its my fav snack...pls guide me where i went wrong...

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    Replies
    1. Hi,
      Thanks for trying out my recipes. Reg your query, roasting of urad dal is a must and also you should not flatten the thattai too thick. That could be one of the reason it is has a cloth like spongy texture. Don't make it tooo thin, it will tear when u take out. U must have fried it in a very low flame. That coucld be one of the reason. Hope this helps

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    2. thanks jeyashri for the reply... i shall try it again...btw, ru a keralite?? kerala brahmin??i sometimes feel so when i go through your recipes...:)

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    3. Hi,
      I am a pacca Tamil Brahmin and have no origins of Kerala.:-)

      Delete
  39. hi i normally make with rice flour and urad dhall flour.First time coming across the addition of potukadalai mavu..Iam sure its gives additional aroma to the mouthwatering thattai

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  40. hai.. i am living in UK.. i didn't get roasted gram.. suggest me some alternative ingredient to prepare this recipe...

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    Replies
    1. Oh ok you just skip it and 1 tblsp of hot oil to the dough

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    2. Hi

      can i use salted butter for making thattai???

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    3. Yes you can use, but while adding salt add little less.

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  41. Super thattai and thanks for the detailed recipe!

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  42. Can I use besan instead on potukadalai

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    Replies
    1. I haven't tried and so iam not sure

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  43. That crispy is not coming, what should I do, please say some ideas

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    Replies
    1. Either the oil may not be hot for frying or the pottukadalai maavu may be more. Or the thattais must be too thick.

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  44. Hi Jeyashri, I have tried twice with the same measurements mentioned in the ingredients. It tastes awesome but crispness is missing. Please advise

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  45. Hi deepa,
    The reason may be the oil may be too hot while ur frying or the thattai may be flattened thick. You try adding 1-2 tblsp of hot oil while making the dough and flatten it bit thin and fry in a medium low flame

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  46. Love the simple thattai recipe and how well its been explained :) It looks yummylicious :)
    Cant wait to try it out.
    One question I had was: is pottukadalai maavu the same as kadalai maavu/besan?

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  47. I think besan is channa dal flour :) I had to look it up :)

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    Replies
    1. Pottukadalai is chutney dal and as u said besan is channa dal flour. Check out my milagu thattai recipe too

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  48. Dear Mami, A question on behalf of my Mom.She tried making thattai,but they turned out chewy instead of being crunchy and crisp, can you kindly advise.

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    Replies
    1. Thanks for the message. Either the urad dal must not not roasted properly or flattened too thick.. That could be one of the reason it is has a cloth like spongy texture.. Also you may have fried it in a very low flame. Try adding 1 tblsp of hot oil to the dough while making. Too much urad dal than the quantity mentioned also makes it soft.

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  49. Dear Mami,My mom tried the recipe as per your Tips and the thattai's came out perfectly.Thank you.

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  50. Jeysri. I tried it..bt when I put it in oil it just melts ..it just dissolves..help me..I used the idiyappam flour..
    its crispy ( princhu pri priah irruku)..

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    Replies
    1. Hi divya, it could be due to, too much of butter /oil added to the flour. or too much of pottukadalai flour.

      Delete
  51. Hi,jeyshri today I tried thatai on seeing ur blog .it came out so well.usally I never do it properly.but today it was so yummy.thank uuuuuuu

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