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Thattai Recipe (Crispy Thattai Murukku / Thattu Vadai)

Crispy, crunchy South Indian thattai recipe made with store bought rice flour, urad dal flour and butter - Easy Diwali snack
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snacks
Cuisine: Indian, South Indian
Keyword: how to make thattai, how to make thattu vadai, thattai murukku, thattai murukku seimurai, Thattai recipe, thattu vadai, thattu vadai recipe, thattu vadai set
Servings: 25 thattais
Author: Chitra

Ingredients

  • 1 cup Idiyappam flour or store bought rice flour (approx. 125 g / 4.4 oz)
  • 1 tbsp Roasted urad dal flour 3 tsp (approx. 10 g / 0.35 oz)
  • 1 tbsp Melted butter at room temp (approx. 15 ml / 0.5 fl oz)
  • 1 tbsp Chana dal or fried gram dal / pottukadalai soaked for 1 hour & drained (approx. 15 g / 0.5 oz)
  • 1 tsp Red chilli powder
  • ¼ tsp Asafetida / Hing
  • 1 tsp Black sesame seeds
  • 2 tsp Chopped curry leaves
  • Salt as needed
  • Water as needed to make smooth dough
  • Cooking oil to deep fry

Instructions

  • Wash and soak 1 tbsp chana dal in water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked and drained chana dal or fried gram dal.
  • Add melted butter and mix well, making sure butter incorporates thoroughly into the flour. Add water gradually and make a smooth, non-sticky dough. Make big gooseberry sized balls and keep covered with a cloth.
  • Take 2 zip-lock covers or thick plastic sheets. Grease with a little oil and place a dough ball between them. Take a small flat-bottomed bowl or cup and press gently to make a thin, flat circle. Pat it thin for extra crispness.
  • Shape all the balls into thin circles and prick with a fork or toothpick to prevent puffing. Carefully lift the thattai and arrange on a clean cotton cloth to absorb extra moisture. Let rest for 10 minutes.
  • Heat oil in a kadai on medium flame. Drop a pinch of dough to check temperature; if it rises immediately, oil is ready. Drop thattai in batches and deep fry on both sides until bubbles cease completely and they turn golden and crisp. Drain on kitchen paper and store in an airtight container once cooled.

Notes

  • Prick the thattai with a fork without fail. It prevents the thattai from puffing up like a poori.
  • Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown on the outside without cooking properly inside.
  • Cook slowly on medium flame. Remove the thattai only after the bubbles and sound cease completely, else it will become chewy.
  • Pat it thin and even so it cooks evenly. To make crispy thattu vadai, patting it thin is essential.
  • You can replace butter with 2 tbsp of hot cooking oil if desired.