Varagu Thattai brings together the wholesome goodness of kodo millet and traditional South Indian flavors in one delightful snack. I love making these crispy rounds during festival season when the whole house fills with the aroma of freshly fried treats. The best part? You’re getting all the crunch you crave while sneaking in some serious nutrition. Millet-based snacks like this one have been family favorites for generations, and once you try making them at home, you’ll understand why. They’re so much better than anything you can buy from the store.
About the Recipe
This recipe transforms humble kodo millet into something without a doubt magical. What makes Varagu Thattai special is how it takes an ancient grain and turns it into a modern snack that everyone loves. The combination of textures is perfect – you get the nuttiness from roasted gram, the subtle sweetness from coconut, and just the right amount of spice. It’s also naturally gluten-free, making it a great option for people with dietary restrictions. Plus, you control every ingredient, so you know exactly what you’re eating.
Why You’ll Love This Recipe
These little golden discs are incredibly addictive in the best way possible. The texture is perfectly crispy with a satisfying crunch that makes them ideal for munching. You’ll love how the millet gives them a unique, nutty flavor that’s different from regular rice-based crackers. They stay fresh for days when stored properly, making them perfect for meal prep or surprise guests. The recipe is also quite forgiving – even if your first batch isn’t perfect, they’ll still taste amazing. And there’s something deeply satisfying about making your own snacks from scratch.
Cooking Tips
Make sure your varagu paste isn’t too wet, or the thattais will absorb too much oil. The dough should hold together when pressed but not be sticky. Keep your oil at medium heat – too hot and they’ll brown before cooking through. Test with one piece first to get the temperature right. Pat the flattened thattais gently with a paper towel before frying to remove excess moisture.
Serving and Storing Suggestions
This recipe makes about 20-25 pieces and takes roughly 3 hours including soaking time. Serve these crispy treats with evening tea or coffee. They also make great party snacks alongside other South Indian favorites. Store in an airtight container for up to a week – they’ll stay perfectly crispy. You can also pack them in lunch boxes for a healthy snack option.
Similar Recipes
- Rice Thattai
- Ribbon Pakoda
- Murukku
- Chakli
- Banana Chips
Nutrient Benefits
Kodo millet is packed with fiber, protein, and essential minerals like iron and calcium. It’s naturally gluten-free and has a low glycemic index, making it great for blood sugar management. The roasted gram adds extra protein, while coconut provides healthy fats. These nutrients make Varagu Thattai a much healthier alternative to regular fried snacks, giving you energy without the guilt.
Varagu Thattai
Ingredients
- 1 cup Varagu Arisi (Kodo Millet)
- 1/4 cup Roasted Gram
- 2 tbsp Bengal Gram Dal
- 1/4 cup Grated Coconut grated
- 1 tsp Red Chilli Powder
- 1/4 tsp Asafoetida Powder
- as required Oil
- as per taste Salt
Instructions
- Soak the varagu arisi for an hour or two.
- Drain well, add some salt and grind to a thick paste.
- Soak the bengal gram dal for 30 minutes. Drain well and keep aside.
- Grind the roasted gram to a fine powder.
- Combine the varagu batter, roasted gram powder, bengal gram dal, coconut, red chilli powder, salt and asafoetida powder.
- Sprinkle little water and mix well.
- Make small balls and flatten them on a plastic sheet.
- Heat oil in a deep frying pan over medium flame.
- Fry the prepared thattais until golden brown.
- Remove, drain excess oil and serve as a snack.
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Frequently Asked Questions
Can I use other millets instead of varagu?
Yes, you can substitute with barnyard millet or foxtail millet. The taste will be slightly different, but the method remains the same. Just make sure to soak and grind them properly for the best texture.
Why are my thattais not crispy enough?
This usually happens when the oil temperature is too low or the batter is too wet. Make sure your oil is at medium-high heat and the ground millet paste is thick. Also, drain the soaked ingredients well before grinding.
How do I know when the oil is ready?
Drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, your oil is ready. The bubbles should be gentle, not violent – that means the temperature is just right for even cooking.
