Home Deepavali Thattai (crispy snack) | diwali snack recipes

Thattai (crispy snack) | diwali snack recipes

by Jeyashris Kitchen
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THATTAI (CRISPY SNACK)

Thattai is a deep fried crispy South Indian snack, recipe with step by step pictures and video, made using rice flour as a main ingredient. We make this during Krishna Jayanthi and  Diwali. I also make it during the school holidays as my kids love it a lot. I had not attempted making this for a long time. When I first tried it two months back, the outcome was very disappointing. However, my supreme love for
Thattais dissuaded me from giving up and I ended up asking my maternal aunt,who is an expert in making snacks for a fail-proof method of making crispy thattais.
I was super happy with the results and this made me confidently feel that I can make
good thattais. I have also tried a spicier version of the same Milagu Thattai recipe which we all loved.
If you want to try the Karnataka version of thattai do check out my Nippatu recipe.

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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79 comments

Pari October 27, 2010 - 6:27 am

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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Sharmilee! :) October 27, 2010 - 6:35 am

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

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Sanctified Spaces October 27, 2010 - 6:41 am

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

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admin October 27, 2010 - 6:47 am

Pari even iam a great fan of grand snack thattai

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PriyaVaasu October 27, 2010 - 7:02 am

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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admin October 27, 2010 - 7:13 am

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

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Vinsow November 26, 2012 - 5:23 pm

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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admin November 27, 2012 - 2:19 am

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

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Rekha shoban October 27, 2010 - 8:46 am

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

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RAKS KITCHEN October 27, 2010 - 8:49 am

Super thattu vadais,I too going to try this ,only for myself 🙂 lovely clicks! kalakra po!

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admin October 27, 2010 - 9:05 am

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

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Prathibha October 27, 2010 - 9:35 am

They came out super crisp..looks nice…

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aipi October 27, 2010 - 12:49 pm

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

US Masala

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Sushma Mallya October 27, 2010 - 12:50 pm

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

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veena krishnakumar October 27, 2010 - 2:29 pm

Thattai is so crispy

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Padhu October 27, 2010 - 2:58 pm

My favorite.Looks yummy!!

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Pavithra October 27, 2010 - 3:33 pm

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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Priya October 27, 2010 - 3:44 pm

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

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Satya October 27, 2010 - 4:23 pm

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

Satya
http://www.superyummyrecipes.com

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தக்குடுபாண்டி October 27, 2010 - 4:26 pm

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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Laavanya October 27, 2010 - 5:06 pm

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

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Pushpa October 27, 2010 - 6:49 pm

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

Pushpa @ simplehomefood.com

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kothiyavunu.com October 27, 2010 - 7:11 pm

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

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Jagruti જાગૃતિ October 27, 2010 - 8:02 pm

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

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Shama Nagarajan October 28, 2010 - 4:26 am

my daughter's favourite snack…lovely presentation

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PALATABLE October 28, 2010 - 8:31 am

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

http://treatntrick.blogspot.com

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Chitra October 28, 2010 - 9:34 am

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

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Lavi October 28, 2010 - 1:13 pm

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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vidhas October 28, 2010 - 2:21 pm

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

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Sandhya Hariharan October 29, 2010 - 9:32 am

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

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Shanthi October 29, 2010 - 11:14 am

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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Lena Rashmin Raj October 29, 2010 - 11:35 am

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

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Gayathri's Cook Spot October 29, 2010 - 1:47 pm

Looks lovely and yummy!

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Rachana October 29, 2010 - 2:59 pm

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

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Shobana October 29, 2010 - 6:36 pm

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

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தக்குடுபாண்டி October 30, 2010 - 9:49 am

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

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Now Serving February 1, 2011 - 2:49 am

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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sathu September 18, 2012 - 6:39 pm

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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A Virtual Vegetarian October 29, 2012 - 3:43 am

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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admin October 29, 2012 - 11:43 am

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

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Ranjeeth November 8, 2012 - 2:24 pm

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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admin November 9, 2012 - 2:18 am

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

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Rums November 11, 2012 - 4:44 pm

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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admin November 13, 2012 - 2:34 am

Thank you so much. Happy diwali to u all

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HSK January 24, 2013 - 3:04 pm

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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admin January 25, 2013 - 2:42 pm

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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HSK February 3, 2013 - 2:42 pm

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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admin February 4, 2013 - 1:07 pm

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

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Suhasini Bhaskhar April 29, 2013 - 3:06 pm

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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Devi Hari August 26, 2013 - 3:17 pm

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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jeyashri suresh August 27, 2013 - 12:55 pm

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

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Subashini Srinivasan September 12, 2013 - 9:58 am

Hi

can i use salted butter for making thattai???

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jeyashri suresh September 12, 2013 - 1:56 pm

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

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Jaya Venugopalan November 12, 2013 - 9:21 pm

Super thattai and thanks for the detailed recipe!

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louisa chettiar February 19, 2014 - 6:47 am

Can I use besan instead on potukadalai

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jeyashri suresh February 24, 2014 - 10:23 am

I haven't tried and so iam not sure

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sankar saranya May 30, 2014 - 11:02 am

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

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jeyashri suresh May 30, 2014 - 1:55 pm

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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Deepa September 30, 2014 - 9:27 am

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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jeyashri suresh October 2, 2014 - 6:09 am

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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SP October 21, 2014 - 4:43 pm

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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SP October 21, 2014 - 4:47 pm

I think besan is channa dal flour 🙂 I had to look it up 🙂

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jeyashri suresh October 23, 2014 - 3:15 am

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

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Aditya iyer June 22, 2015 - 10:46 am

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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jeyashri suresh June 23, 2015 - 4:15 am

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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Aditya iyer July 5, 2015 - 11:54 am

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

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Divya P November 1, 2016 - 12:48 am

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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jeyashri suresh November 2, 2016 - 1:26 pm

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

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Viji Lakshmi November 7, 2016 - 9:09 am

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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Sneha Glaxton December 23, 2016 - 2:54 am

Tried this yesterday for Christmas. The taste was awesome. But the colour was darker and the texture a little hard (but able to bite).wonder what I missed. The video was very helpful for beginners like me. Thanks so much.

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Sneha Glaxton December 23, 2016 - 2:54 am

Tried this yesterday for Christmas. The taste was awesome. But the colour was darker and the texture a little hard (but able to bite).wonder what I missed. The video was very helpful for beginners like me. Thanks so much.

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Anonymous February 26, 2017 - 10:30 am

Could I bake these?

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jeyashri suresh February 27, 2017 - 12:54 am

I have never tried. You can try baking it.

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narasimhan March 16, 2017 - 3:23 pm

Should the rice flour be dry roasted or heated

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jeyashri suresh March 20, 2017 - 2:51 am

no need to roast the flour

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Srinivasan Nagarajan September 9, 2018 - 5:44 pm

Fantastic step by step procedure given for every item. I am your follower. Though i know how to make an item, without going through your method i dont start it. Best of luck

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Unknown November 6, 2018 - 5:55 pm

Madam I tried it thattai receipe.itbbecamr dark in colour and some were chewy and some were hard.used store bought idiyappam flour and urad Dal flour.can u guide me to rectify my mistakes

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Jeyashris Kitchen November 12, 2018 - 2:16 pm

Hi, The reason is the oil is too hot and the thattai is fried on a high flame. For making thattais, ensure the oil is hot and keep the flame to medium while cooking. Also do not over crowd the pan, fry in batches.

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Poornima October 24, 2019 - 3:51 pm

Can we use store bought arisi maavu….

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