Thattai: A Savory Snack

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I love Thattai. Mom used to make it during festivals time, especially during Diwali. Those days I did not care for the recipe, but just wanted to eat and enjoy. I enjoyed every bit of sweet and snack, at times would take a handful and finish in within few minutes and run to the playground. I didn’t learn anything any cooking from mom, only watched her doing it.
Once I left India and especially after marriage I started cooking, discovering and learning new tastes and dishes. Hubby also encourages me a lot. I had to pound rice flour in home for my Indian cooking challenge, and was left with some rice flour; hence I decided to make Thattai with it. I love the crunchiness, according to me they belong to same family as murruku and thenkuzhal only shapes are different.
Thattai came out crispy and tasty, here is the recipe.

What you need

Rice flour: 2 cup (homemade)
Urad dal flour: ¼ cup (home made one)
Red chili powder: 1 teaspoon
Salt: 1 teaspoon
Ghee/Clarified butter: 1 tablespoon
Water: ½ +1/8 cup
Chana dal: 3 tablespoon (soaked)
Sesame seeds: 1 teaspoon
Asafetodia: ¼ teaspoon

How I made

In a bowl mix Rice flour, Urad dal flour, salt, soaked channa dal ,red chili powder, sesame seeds, asafetodia and add butter and mix well.
To this mixture add water little by little and knead well about 2-3 minutes to form dough. Cover with a damp cloth and leave it aside for 15minutes.
Next is to roll out dough into thin circular disc as cookie dough. Since it is difficult to rolling out the dough with a rolling pin, I used a Ziploc cover and placed small amount of dough in between and fold and applied pressure to form circular discs of ½ inch thickness. Using a fork, poke these discs so that they won’t puff while cooking in the oil.
Heat oil in a thick bottomed vessel and once the oil become smoking hot gradually slide the circular discs and cook 1 ½ minutes one side and flip and cook the other side 1 ½ minutes.
Once they become golden brown color remove from oil using a slotted spoon and drain excess oil using kitchen towel. Continue the process frying until entire dough is finished.

Cool it and store in air tight container.

Enjoy with cup of hot coffee or tea.

Preparation time: 1.25 hour
Yield : 23
Verdict : Crispy yummy
Will you make it again: Sure I will


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  1. says

    Wow very nice,looks so crispy and fried to the perfection….I was looking for this recipe from a long time,am glad I found it….

    great going….

  2. says

    Swathi, thattai is my favorite too. It has been such a long time that I had one. The thattais you have made looks so good and perfect. I’m bookmarking this recipe for trying later.

  3. says

    Swathi, those are some yummy thattai. It’s one of my fav snack. Hey dear, I passed an award for you. Please collect it from my site. Check out the recent post.

  4. says

    I love thattai very much too!!

    this is the first snack I ask for as soon as I reach India for the vacation!!!

    though I do it regularly at home here, they never stay long as I myself finish most of it lol and I can finish a tin without any problem at a time :)

    yours have come out super crispy & perfect!!!