Padhuskitchen


Thattai Recipe-Crispy Thattai Murukku-Gokulashtami Recipes

by 51 Comments

Sri Jayanthi or Krishna Jayanthi falls on 28 th of this month. We usually make thattai, a crispy snack and seedai both salted and sweet version for this festival. Today let us learn how to make thattai following this easy recipe.

 

thattai

How to make Crispy Thattais

Ingredients needed

Rice flour – 1 cup
Fried gram flour/Dalia flour (pottukadalai mavu) -2 1/2 tbsp or urad dal flour (roasted, powdered and sieved)- 1 tsp (see notes below)
Bengal gram dal/ kadalai paruppu – 1 1/2 tsp or fried gram -1 1/2 tsp
Red Chilli powder – 1/2 tsp flat
Unsalted butter -1 1/2 tsp
Hing – 1/4 tsp
Salt as needed
Oil for deep frying

Preparation 

How to prepare rice flour

Soak raw rice for 1 hour. Drain the water well and spread it on a cloth and dry it in shade (inside the house under the fan). After it dries completely, dry grind the rice to a fine powder. (if you have a flour mill in your place, you can give the rice and get it ground to a fine powder). After getting it ground, you can spread it on a cloth again to cool.

Sieve and keep it ready. (You do not have to fry it).You can prepare this flour even a week ahead.

Powder fried gram finely and sieve it. Take 2 1/2 tbsp and keep it ready.

If using bengal gram dal, soak it in water for 30 minutes, drain and keep it aside. If you are going to use fried gram dal or dalia, then skip soaking, just dry roast it slightly.

Mix salt and hing in a 1 tbsp of water and keep it ready.

Method 

In a bowl, mix together rice flour, fried gram flour, chilli powder and butter using your finger tips.

Add dalia or soaked bengal gram dal, salt + hing mix, needed water and make a slightly stiff dough.

Now the dough for the thattai is ready. (you can taste the dough to check for salt)

Make equal sized balls out of it.

Grease a zip lock bag or plastic sheet, place a ball of dough and flatten it as thinly as possible with your finger tips. This will give you crispy thattais.Prick few holes with a fork to prevent it from puffing while frying. Let it sit for 10 minutes.

 

Heat oil in a heavy bottomed kadai.  Check the oil temperature by dropping a small piece of dough into the oil, if it rises to the surface immediately, then the oil is ready for frying.

 

Now reduce the temperature to medium, gently transfer the flattened dough on to your hands and slide it into the oil. Deep fry 3-4 thattais both sides until golden brown.

Remove and drain the excess oil on a paper towel.

Repeat the same process for the rest of the dough.

After it cools, store it in an air tight container.

Variations

If you like garlic flavor, instead of red chilli powder, you can grind 3 red chillies and 4 cloves of garlic to a fine paste and add it to the rice flour. This measurement is for 1 cup of rice flour.

If preferred, you can add coarsely ground roasted peanuts to the dough.

Instead of chilli powder, you can add pepper powder.

If preferred you can add a tbsp of grated coconut to the dough.

Instead of fried gram flour, you can add 1 tsp urad dal flour. Dry roast urad dal until golden brown. Cool and powder it finely. Sieve and use that flour.(for 1 cup of rice flour, use 1 tsp urad dal flour)

Fried gram is called “pottu kadalai” or “chutney kadalai” in Tamil.

Also refer Uppu Seedai Recipe with step wise pictures.

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Reader Interactions

Comments

  9. PadhuSankar

    Venkatesh Narayanan – If you make a slightly stiff dough, there are hardly any chances of the dough getting dissolved in oil. I assume that you have added too much water.

    Reply

  15. Padhu Sankar

    Nithiya – I use my Measuring cups and spoons for all my recipes.I cannot tell you how much is 1 cup in grams as it differs for each ingredients like sugar, flour etc. You will get standard measuring cups in shops that supply baking materials. You can get that one as it will be very useful. I will try to give measurements in both grams and cups in future.

    Reply

  16. new mom

    Dear Padhu ,The thatai did not come out crispy n I could not take it out from the plastic sheet after I flattened … I have tried many of ur recipes n all came out well …. Pls advice ….

    Reply

    • Padhu Sankar

      I presume that you would have added more water or too much butter.That is why you were not able to take it out from the plastic sheet. Then dough should not be too stiff nor too loose.

      Reply

  17. SA

    Dear Padhu,
    I'm trying to prepare Neivedyam for the first time for Sri Jayanti. Can the dried rice be ground using a blender? I have a Preeti mixie with one small wet/dry jar and one large jar with a curved blade. Can you please advice?
    Sowmya

    Reply

  21. Aarthi Raman

    Hi,

    I have a query. Would it work if i used besan instead of fried gram or urad dal flour. Am an absolute novice and don't have ur variations handy and all i have got is besan :(. Thanks.

    Reply

  25. Deepa R

    Hi,
    This is the first time i am going to prepare thatai on my own at home.do thatais have the same bursting problem as uppu seedai?Should i take any precautions while frying.

    P.S.. Love all ur recipes.I make sure to try atleast one new dish every week from ur collections.N my mom is so surpised and proud of the dishes im making.(cos i have never cooked anything before getting married 😛 ).

    Thanx a lot 🙂

    Reply

  27. Lats

    Hi padhu..i want ur advice i had made this riceflour..but iam going on one month vaccation to my moms home can i kept dis flour inside the fridge dat mean in vegetablessection..as now d climate s raining ..please advice me..

    Reply

    • Padhu Sankar

      Actually the homemade rice flour will stay good for 3-4 months at room temperature, if made properly. There should be no moisture in the flour. It should be dried well in the shade. If there is moisture, the flour will turn rancid or get fungus. I have that rice flour for more than 2 months at room temperature. It is fine. If you are still afraid, you can keep it in a ziplock bag in the refrigerator (in any shelf not in the crisper draw with vegetables).

      Reply

    • Padhu Sankar

      Too much water, too much butter and oil not hot enough can all be the probable causes. If you remove the thatai before it is cooked properly, then also the thattai will not be crisp.

      Reply

  34. Unknown

    Thanks for the wonderful recipes. Tried uppu seedai, thattai and vella seedai for this krishnastami. Cameout crispy and tasty. Thanks once again dear Paddu

    Reply

  35. Unknown

    Hi padhu…huge fan of ur recipes.have tried many of ur recipes nd was greatly appreciated by all who tasted. Had tried mullu muruku n thattai today,but thattai dint come out well. couldn't take dough out of the sheet nd was not crispy.was like raw in the middle. One thing I missed was urad dhal. Jus added pottukadalai maavu to the store bought rice flour.was it the mistake or something else? Dough was not much stuff. Oil heat was correct. Ur reply would be helpful. Thanks a ton for ur wonderful recipes.

    Reply

  37. KIyer

    Thanks for posting the recipe. In you seedai recipe, you have asked to soak the rice for 4 hours, but for this only an hour. Just curious, why is that?

    Reply

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