Description
Crunchy rice and lentil based savoury snack from Tamil Nadu.
Thattai – Tamil
Chekkalu – Telugu
Nippattu – Kannada
| Ingredients | |
|---|---|
| ¼ cup | Gram flour (besan) |
| 1 cup | Rice flour |
| ¼ cup | Dalia flour / pottukadalai maavu |
| ¼ tsp | Asafoetida powder |
| 1 pinch | Baking soda |
| ½ tsp | Salt |
| 1 tsp | Cumin seeds |
| ½ tsp | Sesame seeds (white) |
| 1 tsp | Kashmiri red chili powder |
| 2 tbsp | Roasted peanuts (crushed) |
| 15 nos | Curry leaves (finely chopped) |
| 2 tbsp | Bengal gram |
| 1 tsp | Unsalted butter (melted) |
| ½ cup | Water (approx for mixing) |
| 1 tsp | Desiccated coconut (powdered) |
| ½ tsp | Red chili powder |
| 4 cup | Oil |
Instructions
Soak Bengal gram in water for at least 45 minutes. Wash, drain and keep aside.
Dry roast the peanuts and crush them coarsely and keep aside.
Slightly powder the desiccated coconut and keep aside.
Take a bowl and mix all dry ingredients (Rice flour, Dalia flour, Gram flour, Kashmiri chili powder, Red chili powder, Asafoetida powder, Baking soda, Cumin seeds, Sesame seeds, Crushed peanuts, Powdered coconut, Chopped curry leaves, Drained Bengal gram and salt)
Melt the butter and add it to the mixture and gently mix to combine. Divide the flour into 2 portions. Reason for doing this ????—- when you add water to all the flour, it will tend to become too soft, by the time you finish deep frying the whole batch. This could change the consistency of the dough, as time goes by and will make it absorb more oil while frying. So its always better to divide and do in small batches. Moreover you can adjust the consistency with extra flour and salt in case if something goes wrong.
Take one portion and add half the water mentioned and form a stiff dough, something like our chapatti dough. Divide and make into small equal size dough balls.
Take a zip lock, apply some oil, place a ball and fold the zip lock. Using your palm, press and flatten as much as possible, like a puri or disc, thickness of which should be approximately like a credit card. Open the zip lock and slowly remove the thattai from one corner, it should come off easily.
Heat the oil, drop them slowly and deep fry until golden. The key to crunchy thattai is to fry them over medium flame. So, always adjust the temperature by first sampling and remember to do this, after each and every batch.
Drain the excess fat by placing them over a paper towel. Let cool completely and store in air-tight container for up to a month.
Notes
How to sample???? Take a small portion of the dough—- flatten as much as possible—- deep fry—- let cool completely for 10 minutes(This is very important, bcos warm thattai will be crunchy on the outside with very soft inside, that’s why cooling completely is very essential to check the exact taste and texture)—- eat it—- check for salt and crunchiness—- try to adjust if something is missing.
Using a poori press, sandwich the dough ball between two zip locks to flatten.
Secret to crispy thattai could be frying them over medium flame, but that doesn’t mean you can keep for long time in the oil. As soon as you drop them in hot oil, it would rise up to the top, let stay for 10 seconds, then flip to the other side and cook for another 10 seconds. When done, all the vigorous bubbles surrounding the thattai will come to a stop and it will float on top of the oil. This is the right stage, immediately remove and cool. It should look pale orange in colour and once its cooled completely it will turn into glorious golden thattais.
Comments
44 responses to “Thattai”
hi mullai
planning to make thattai for diwali.
hve some doubt.do i need to fry the rice flour or just the plain rice flour
normally we dont add besan flour.
waiting for ur reply
Diyaa, just don't worry too much… if its needs any special treatment then it will be definitely included in the recipe. All these are ready made store bought powders.. so get started and go crunch! crunch! Oh yeah, besan is a must for my recipe. Try and get back with a feedback. Goodluck.
Pictures really tempting ..
I will try this for diwali and let u know the result..
hi all,
Just a small tip. We tried this recipe. Though the taste was excellent, it was not crispy. What we did was, spread the thattais on a plate and microwaved them at High for 1 min. This removes all the moisture. Take out and allow it to cool for 5 – 10 mins. Crispy thattai now ready.
sri
hi
Can we make this dalia flour at home( i have the pottukadalai), if yes, pls tell me how to make it?
Just grind to a fine powder using dry mixie or coffee grinder. If using regular mixie, then wipe it dry and clean, grind and sieve using tea filter to separate the lumps. Hope this helps. If there's no mixie, pound using a stone or hammer keeping tact inside a paper bag or pile of newspaper and then sieve.
wow. thanks for the response. thanks so much . i have the mixie…i willdo it..i even have a 'salladai' to sieve:-)
Dear Mullai
I am making thattais today. . I am making it for a travel. so i am making huge quantity. Thank god, i just made a sample by just making 5 thattais. i waited it to cool down for 20mins then tasted it. the taste is fantastic, but not at all crispy,
Now i have a big bowl of dry ingredients mixed. please advice me as to what to add -to make them crispy.should i addd some more rice flour?
I will wait for ur reply and continue making the rest.
Thanks a bunch in advance
Gayu.
WOW Mullai, Tried it today, It was simply superb. My husband loved it. Thankyou.
gowher
Hi Mullai,
This looks Awesome 🙂 I just cant wait trying this, but i dont have Dalia flour 🙁
Can i try this without dalia flour or do i need to substitute anything else instead dalia flour? will it work?
gowher
Gowher, try using urad flour or gram flour if you cn't find any of the above. Taste will differ depending on the flour. Dalia flour preferred.
I made this today (first attempt with thattai) and it was excellent. Very crispy and tasty. Thanks mullai.
Ultimate mullai….i got the perfect texture,crispiness n taste…hats off…
hi mullai
i tried thattai today.but i did something wrong(i dont know what).dough looks good but if i put in oil it goes like sand.can u please guide me,where iam wrong.please waiting for ur reply
thanx
ani
This could happen when you add more water or butter. Try adding some more flour and fix it. Thats the only possibility.
What rice flour is that either Pacharasi or pulungal arisi. Pls help and i’m about to do tomorrow
Suri
This is made with store bought ready made rice flour (Arisi Maavu). If you wish to use raw rice then go with Pachai arisi, this procedure takes very long as you need to soak the rice, dry it and grind to make the rice maavu.
Ah ingha iruka photo paathalae aasaya (read as jealous) iruku. You are the best! Happy Diwali, Mullai 🙂
Hai Mullai,
I have tried this today but it didnt come as expected 🙁 I guess I have gone wrong with the flame. I did try over medium flame ant it was ok for the first few thattais. After that a few gone brown in the corners, so i had to keep switching between low and medium flames. the result is – most of the thattai’s are not crispy :'( namathu pona maathri iruku. what else could be the reason?
Jeya
Jeya, maintaining flame at apt temperature is the key to this recipe. Even I…
due to lack of patience, lost a batch, which became too oily and ended up throwing in the trash.
HIII Mullai
Always i find problem with the snacks except muruku. but after seeing ur ingredients n photos immediately i tried it but it was little hard n not crunchy n flatten like how we get in shops. ………
what could be wrong? if u pls post a video cooking like parotta. it would be helpful for us the same way i need it for Gobi manchurian also. pls mullai i hope to get these two in ur page soon.
Mullai panna thattai maathiri iruku naan panna romba Mattama iruku.yennnnnnnnn?
GayathriKarthik
Hi mullai,
i tried only little amount of ingredients.i don’t know what mistake i did maybe i fried long time.i think next time i’ll do better.Anyway mysorepak came good.
kavi.
Kavi, Better luck next time. Don't loose hope, we all… including me.. learn from mistakes, so keep trying and you would succeed one day.
Mullai,
Excellent recipe…My husband was in all praises for me……Thanx to u…..
Shenbi
Hi mullai, This is kavi. The first time i messed up u'r recipe.yesterday i tried thattai ,it was very crunchy(kadikka mudiyala) .it doesn't come very thin.And the taste wasn't like thattai.. now going to make mysorepak in my style with u'r tips. kavi.
If you fry the thattai for long time in oil, it will make it very crunchy, like you said "kadikka mudiyala". I don't see any problem with pressing the dough, if you apply oil and follow as said in the recipe, it will turn out flat. About the taste…. if you have used the same ingredients as mentioned, it should taste like thattai… Why din't you sample before doing the batch??
For this given amount, can you please let me know many thattais were you able to make.
Thanks-sujatha
Sujatha,
This should yield about 12 to 15 depending on the size.
I doubled the quantity and tried this recipe. It came out very well. Thanks for all the details included in the recipe.
-Sujatha
Hi Mullai…
To start of with the Diwali preparations,I decided to choose one from ur’s and landed up doing Thattai.I and my son gobbled half of it during preparation itself.It was damn tasty!!!!.So I guess I might have to do another batch again b’se I am sure my hubby would finish the rest when he is back from work..
Thinking over what to start next but will have to prepare double the quantity if the choice is from ur site…How’z that!!!!!
Cheers
Radha Arvindh
Most of my recipe portions are for a small family. One advantage… you get good practice…. ha ha.. cunning me!!! just kidding…. Thanks for you feedback. Get back to work… start your second batch… two more days left of Deepavali.
hai mullai ,thanks for thz recipe…….gud snack.it came out v welll…..i neeed sum other diwali sweets recipe………
Dear Viji,
The recipe says melted unsalted butter and not vanaspati. You could also try hot oil instead of melted butter, but I’ve not tried this way. One small request…. pls post your doubts under appropriate recipe, it would be easy for replying and also it might help other members. Thanks for understanding.
Hi
I dont know what is ‘Dalia flour’.
Please help
Roshini,
Its Fried gram. (Pottukadalai or Udacha Kadalai in Tamil / Chutney gram)
Hi Mullai,
Thanks for this recipe. Tried it out and it came out well. Dont know how to thank you for this wonderful website!
Hi mullai.Your recipe looks great.wonderful step by step snaps.But by experience i feel that instead of besan flour we can use 1/2 cup pottukadalai mavu itself.This will be more tasty.
great work
solai
Sooo nice of you Mullai 🙂 my fav snack and I thought of asking you the procedure. am so glad! thanks a lot.
You must be really lucky to get what you were looking for, as there are too many recipe requests still pending for a long time. Anyways, give it a try and get back with the feedback.
Thank you,
Mullai.
Hi Mullai, Thanks so much for this receipe.This is the one i have tried many times(my own method) and every time it was a flop.But sure this time it would be success,b'coz ur measurements and method are very accurate. Excited that diwali is nearing and ofcourese diwali means lot of sweets and snacks and non-stop eating
.So eagerly waiting for more new snacks/sweets receipes from you.
Bless ur way to success..
Nithya.
Nithya,
Try and let me know. My advanced diwali greetings.
Thanks,
Mullai.
Hi mullai,
Thank verymuch for everything.
kavi
Kavi,
I’ve simplified as much as possible and there is no way to mess up. Try a small batch, there’s still a weeks time for diwali. Thank you and Good luck.
Hi mullai,
It is one of my favorite.i want to try for diwali.but i’m sure it doesn’t come like yours.you are a excellent cook.
bye,
kavi.