Thattai or thattai muruku or thattu vadai called by many names is a crispy and flavourful snack made for many festivals in South India. This is my favorite and love to munch it anytime.
About Thattai Recipe
Thattai is a crispy crunchy deep fried snack, little time consuming as it requires individual handwork for each thattai. But thinking of the final outcome it is worth the effort I would say. There are many variations to this thattai like pepper thattai, peanut thattai but this is a simple basic recipe for thattai.
Ingredients
Rice flour : You caneither use homemade idiyappam flour or storebought ones.Make sure its fine.Urad dal flour : I used homemade urad dal flour sieved well and used it.Fried gram dal flour : This is chutney dal powder. No need to roast it just grind to a fine powder, sieve it and use it.Butter: Make sure to use butter at room temperature.
More Gokulashtami Recipes
Check other muruku recipes here
Thenkuzhal murukkuPottukadalai MurukkuMaida Mullu Murukku
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📖 Recipe Card
Thattai Recipe Step by Step
1.Soak channa dal in water till immersing level for 10-15 mins. Set aside. 2.To a mixing bowl add all the ingredients listed under ‘To mix’. 3.Mix this well first. 4.Then add water little by little. 5.Mix well to gather to form a dough. 6.Gather to form a smooth soft dough. 7.Pinch small portion, make small balls and set aside. 8.Repeat to finish. 9.Now start pressing.I used butter paper, you can use ziplock cover too.Grease the butter paper with oil – place 2 balls, slightly press it. 10.Fold the sheet to have the butter paper on top also. 11.Then using a flat bottomed bowl press it gently, do not overdo. 12.It will be slightly thick. 13.Then press it slightly with your fingers to make it thin evenly. 14.Prick with fork to avoid puffing. 15.Repeat to finish and get the thattais done.Slightly tilt the butter paper, slide and remove it. 16.Heat oil – add 3-4 thattais at a time. 17.Flip over and fry until golden on both sides. 18.Remove and drain.Repeat to finish.Crispy perfect thattais ready! Crispy thattai ready!
Expert Tips
Cook only in low medium flame and adjust it while frying.I took the shortroute for pressing and it sure was less time consuming also you could get perfect round shapes.Make sure you press them thinner – the more thinner the more crispier your thattais will be.Chop curry leaves finely so that it doesn’t interrupt while pressing.Make the dough a little loose else while pressing there will be more cracks.Keep the dough covered if it takes time and the dough will become dry.
Variations
You can skip urad dal flour and replace it with 1 tablespoon fried gram dal flour itself but urad dal flour gives nice flavour to the thattai.Instead of red chilli powder you can add red chilli flakes too.You can also add 1 tablespoon roasted peanuts as in shops.You can even add grated coconut.
1.What is Thattai?
Thattai is a South Indian deep fried snack made using rice flour, urad dal flour, gram flour as main ingredients.The name must have derived from how it looks I guess as it looks like flat discs.
2.Why is my thattai not crispy?
If the thattais are not pressed thin and even then it will not be crisp.Also frying the thattais while the oil is perfectly preheated is the key, eles it will become soggy.
3.Why my thattai breaks while pressing?
If the dough is too dry and has no enough moisture then while pressing the sides crack a lot.If the dough is too dry sprinkle little water, mix well then start pressing again.
4.Why is my thattai soggy and oily?
If the pressed dough is not even especially in the middle then after frying it may turn soggy and not crisp.If you fry the thattais in low flame or even before the oil is not heated properly then the thattai will turn soggy and oily.So the oil temperature is very important while deep frying thattai.
5.What are the types of flours used?
I used homemade rice flour(idiyappam flour) and urad dal flour – check ingredients list for link for recipes.Sieved and roasted flour is must.Grind fried gram dal flour , sieve it before adding.
