Thattai is a popular snack in South India made for several festivals. It is made especially for Krishna Jayanthi / Gokulashtami / Janmashtami festival and Diwali. Like any other traditional snack, Thattai is little time consuming to make, but it is not a hard process at all. These days, it is very easy to get sweets and snacks from stores, but there is nothing like making at home. Thattai tastes so much better and fresher when made at home.
As the kids are growing up, I feel that there is more and more necessity to make traditional Indian snacks for them. I am blessed to have kids who love Indian food and feel very connected to their roots. When making traditional snacks like this, I think back of my childhood days and cherish my memories by sharing those stories with them. This Thattai is absolutely festive and so fun to make. Every last bit of this Thattai is enjoyed by everyone. We can easily pick them from Indian stores abroad or from bakeries in India all year round but the taste and freshness of this munchies is a lot better when its home made. Whether it is for evening tea time snack, festival or weekend party snack.
Watch Thattai Recipe in Tamil
Thattai is a most popular south Indian snack. You can call them as crispy rice crackers. This is a simple, nutritious snack to munch with a cup of tea or coffee as an evening snack. This is prepared with rice flour and a few spices. Check the process of making Thattai recipe.
How to make Thattai recipe
First dry roast the rice flour in medium flame for about 2-3 minutes. Without changing color
In a large bowl add roasted rice flour, roasted Chana dal flour, roasted Urad dal flour, red chili powder, Hing powder , salt, soaked moong dal, soak Chana dal & chopped curry leaves
Then Add Hot oil then mix it well .
Add water little by little to make a smooth non sticky dough. Keep covered.
Make equal sized balls of (gooseberry sized) and keep it covered.
Take a white dry white cloth or zip lock cover, grease it with few drops of oil. Keep one ball at a time and cover over it and use a flat bottomed bowl to press it.
While pressing, do not do it hard, which makes the sides thin. This ensures that the Thattai does not puff up when frying.
You can first flatten all the Thattai and keep it over a clean white cloth and then start frying too. Prick few holes on the Thattai with a fork.
Heat oil in a wide pan. Once the oil is heated through, lower the heat to low. Slowly slide the shaped and dried Thattai into the oil.
Depending on the size of the pan, you can fry 3 to 4 Thattai at the same time.
Slightly increase the heat and fry them until light brown. Remove it on a paper towel and then transfer it to a container. Repeat the same for the rest of the dough.
Once cooled completely, store them in an air tight container.
- Main key in making perfect Thattai is deep fry in slow cooking process and evenly flattening.
- While dropping the Thattai in oil, make sure oil is hot. Later only you have to cook in medium flame and then low. Also do not add more Pottu kadalai flour or butter. otherwise the Thattai is soft & soggy
- Add more water to prevent too dry dough. Also mainly, give the rolled dough ball a quick knead each time before flattening otherwise Thattai sides are not smooth, and turns cracked
- Given good quality rice flour, Urad dal flour, the Thattai turns hard after cooling down if not fried properly. otherwise Thattai turns hard