How to make Crispy Thattais
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
How to prepare rice flour
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.
Mix salt and hing in a 1 tbsp of water and keep it ready.
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.
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.
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.
Fried gram is called “pottu kadalai” or “chutney kadalai” in Tamil.
Also refer Uppu Seedai Recipe with step wise pictures.
That looks crunchily yummy….
crispy and delicious perfect thattai.
Never get bored of these crispy munchies,my all time favourite.
Sona - quick picks/pick quicks
Love these crisy snacks
delicious snacks.looking crispy..
looks super yummy 🙂 lovely clicks dear 🙂
Always loved this one.. Looks nice 🙂
it jus got dissolved in oil… dunno y
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.
i an trying it now and let u know the result ……..ok
first class thattais i really loved it very good thank u so much
I enjoy reading your recipes, please tell me how much exactly is a cup
Yummydrooly – I use these Measuring cups and spoons for all my recipes.
Hi padhu, since some of your baking receipes gives in grams also, can you please mention how much is one cup in grams for the recipe above?
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.
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 ….
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.
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?
Yes, you can dry grind it in a mixie. You need patience as it will take a long time. After grinding, you must sieve it, then spread it in a cloth and dry well.
Thank you Padhu the thattais came out perfect 🙂
Faculty of Aero
which rice we should take…raw rice ?
I have written clearly under how to prepare rice flour. Kindly read the whole recipe before posting questions.
Pls let me know whether we can use store brought ordinary rice flour here..thanks
Yes, you can but when you prepare with homemade rice flour (as mentioned above) it will be more tasty.
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.
Besan will not work out for this recipe.
Made this today for krishna janmashtami. Came out perfect. Thank you:)
What is the difference between Otta vadai and thattai….
Nitya - The Rebel Queen
I tried this today & it turned out very well
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 🙂
Thattai will not burst like uppu seedai. Thank you for liking my recipes. Glad to know that Padhuskitchen has inspired you to cook.
Have been trying some festive recipes and it turns out very well. Thanks for posting tasty recipes with steps.
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..
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).
Tried your thattai receipe came out well thanks
I prepared as per the guidance given by. While teken out from oil it's crispy. After few minutes crispy gone. Why? Where I have done mistake?
I presume that you should have added more water when preparing the dough.
That's came out well but are too salty. Plz advice in what way I can use them cause not able to eat it salty
I prepared as advised, but my thattai was not crispy. how can i make it crispy?
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.
Thattai came out crispy and tasty. Everyone liked it. Thanks Padhu.
Dear padhu,I refer your blog for all my cooking doubts.you are a great inspiration to me thanks a ton Kala.
Thanks for the wonderful recipes. Tried uppu seedai, thattai and vella seedai for this krishnastami. Cameout crispy and tasty. Thanks once again dear Paddu
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.
Not sure where you went wrong. May be the consistency of the dough was not perfect, you might have added more water.
It might be due to store bought rice flour also.
While making Thattai dough, adding whether grated coconut or Kopparai makes Thattai more tasty ?
Not necessary to add.
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?
The thatai is hard, not crispy. How do i make it crispy?
Can we use rice flour instead in singapore
I have not tried in store bought rice.