Thattai

7 comments
Published under: DiwaliJanmashtamiSnacks
A popular South Indian snack made for festivals and special occasions.
Thattai

Thattai is a popular South Indian savoury snack, native to Tamil cuisine. Crispy and deep fried, it is a versatile snack – be it tea-time, appetizer, evening snack or serving along a main dish.

It is commonly made during festivals like Krishna Jayanthi and Diwali.

Thattai

 

Thattai
5 from 1 vote

Thattai

A popular South Indian snack made for festivals and special occasions.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Snack
Cuisine: South Indian, Tamil

Ingredients

  • 500 g Raw Rice
  • 50 g Urad Dal
  • 1 tsp Roasted Gram powdered
  • 3 tsp Bengal Gram Dal
  • 3 tsp Salt
  • 3 tsp Black Pepper Powder
  • 1 1/2 tsp Asafoetida Powder
  • 3 tsp Butter
  • 500 ml Oil
  • few Curry Leaves

Instructions

  • Wash and soak the rice for 30 minutes.
  • Drain and spread it out on a cloth under the shade to dry.
  • Then grind to a smooth powder.
  • Sieve the flour and dry roast till all the moisture evaporates.
  • Dry roast the urad dal till golden and grind to a powder.
  • Soak the bengal gram dal for 30 minutes.
  • For 2 parts of rice flour, add 1/4 part of urad flour.
  • Combine them in a bowl.
  • Add roasted gram flour, drained bengal gram, salt, butter and mix well.
  • Gradually add enough water and mix well to a thick, pliable dough.
  • Add curry leaves and mix again.
  • Make small-medium size balls of the dough and flatten them.
  • Heat oil in a deep frying pan.
  • Fry the prepared thattais till light golden brown.
  • Drain excess oil and store in an airtight container.

Usually made with rice flour, there are numerous variations of thattai. Here are some of the popular variations to this crispy snack.

  1. Mint flavour- Add 1 to 2 tblsp of chopped mint leaves and 1/4 tsp of ajwain.
  2. Masala flavour– Add 1 tsp of red chilli powder and 1 tsp of cumin seeds.
  3. Garlic flavour– Add 10 to 12 garlic cloves, 1/2 grated coconut and 6 to 8 dry red chillies. Mix it with the dough.
  4. Puzhungal Arisi – Instead of raw rice, use boiled rice.
  5. Wheat – Add equal quantities of wheat flour and rice flour.
  6. Spinach – Mix handful of chopped spinach leaves.
  7. Ragi – Just like the wheat variation, add equal quantity of ragi flour and rice flour.
  8. Rava – Replace raw rice with sooji (rava)
  9. Methi – Instead of rice flour and bengal gram , use 1 cup maida and 1 bunch chopped methi leaves.

7 comments

Avatar of Vanitha Sanjeevi
Vanitha Sanjeevi August 30, 2021 - 12:35 pm

Any chance of you selling these delicious snacks…..I’m too old to prepare them and also living alone. Yearning for these delicacies. 😩

Reply
Avatar of Madhusudana Swamy Thirunagari
Madhusudana Swamy Thirunagari August 30, 2021 - 12:13 pm

Good recipe thank you

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Avatar of gopalakrishnan s
gopalakrishnan s August 6, 2020 - 12:42 am

nice

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Avatar of visalam
visalam October 25, 2017 - 2:11 pm

I like the thattai receipe. I don’t know hose to make. will try now with this receipe. thanks. I also would like to have the receipe of MURUKU ( HAND MADE) I know how to make with hand but I am not getting the crispy muruku which we get in kerala
thanks

Reply
Avatar of Rajagopalan.T.S
Rajagopalan.T.S September 10, 2015 - 3:26 pm

Thank You. Very easy to follow directions.

Reply
Avatar of Annapurnasubramanian
Annapurnasubramanian September 4, 2015 - 6:28 pm

Thank you for the well explained “Thattai”receipe,I am already started the preparation for Thattai neivedhyam for Sri Krishna Janmashtami tomorrow.

Reply
Avatar of M.R. KUMAR
M.R. KUMAR September 4, 2015 - 3:20 pm

Thanks a lot
very useful krishna Jayanthi recipes !

Reply

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