Home Diwali recipes Thattai (crispy snack) | diwali snack recipes

Thattai (crispy snack) | diwali snack recipes

by Jeyashri suresh

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


  • 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


  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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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.

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)..

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.

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

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.

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.

Anonymous February 26, 2017 - 10:30 am

Could I bake these?

jeyashri suresh February 27, 2017 - 12:54 am

I have never tried. You can try baking it.

narasimhan March 16, 2017 - 3:23 pm

Should the rice flour be dry roasted or heated

jeyashri suresh March 20, 2017 - 2:51 am

no need to roast the flour

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

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

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.

Poornima October 24, 2019 - 3:51 pm

Can we use store bought arisi maavu....

Gaythri Rajagopalan May 19, 2020 - 3:37 pm

Hi Jeyashri,
I wanted to make thattai and this is the ratio I took. 2 1/2 aazhaku of rice flour; 3/4 aazhaku of pottukadalai and 1/2 aazhaku of urud dal..
Mixed these powders. Added chilli powder, salt, channa dal soaked in water for some time and some curry leaves.
Added about 50 gms of butter to this and mixed it. Then added water to it and made the batter. Now am making the thattais and frying them in oil. But they are not coming out crispy. Any idea why...Can you please help.
Else with this thattai maavu what else can I do...as I do not want to waste it.
Thanks and awaiting your response.
Gaythri Rajagopalan

Jeyashri suresh May 25, 2020 - 10:10 am

Hi, Sorry about the delayed reply. The urad dal is more in quantity. I have mentioned for 4 cups of rice flour it is 1/4 cup of urad dal and 3/4 cup of pottukadalai. If urad dal is more it will be soggy and won't be crisp.

Uma Mahesh August 22, 2020 - 10:10 pm

Hello Jayeshri mam,.
Thank you for the video of your mother which was helpful in correcting our mistakes when we make thattai or seedai. Pls post like this video's offten for us to learn some tricks of Samayal bhakshanam and sweets
Convey my Namaskaram to Amma.

Thank you

Jeyashri suresh August 27, 2020 - 3:08 pm

Sure, thank u so much

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