How to make Thattu Vadai | Thattai Murukku Recipe | Thattai Snack Recipe
Let’s learn how to make Thattu Vadai, a popular south indian deep fried savoury snack prepared for festivals like diwali, Janmashtami etc and also a perfect tea time snack.
Ingredients
- 2 Cups Rice flour
- 1/4 Cup Roasted gram flour Pottu kadalai mavu
- 1/4 Cup Roasted Urad dal flour
- 2 tbsp Each Chana dal & Moong dal Mixed, soaked in water
- 2 tbsp Hot Oil or Unsalted Butter Room temperature
- 2 tbsp Sesame seeds
- 1 tsp Cumin seeds
- 1 tsp Red Chilli powder
- 1/2 tsp Asafoetida
- Salt to taste
- A sprig of Curry leaves Finely chopped
- Required water to make the dough
Instructions
- Add all the ingredients to a big bowl. Rub all the ingredients together and mix well.
- Now, add water little by little and knead till you get a smooth dough.
- Divide the prepared dough into equal portions and roll into smooth balls.
- Apply oil to a plastic sheet, grease your fingers with oil and flatten each ball using your palms to a disc, 2-3" in diameter.
- In the mean time, heat oil over medium heat in a deep pan or kadai.
- One oil is hot enough, gently slide each thattai and deep fry in batches. You can fry 5-6 in each batch depending on the size of your pan.
- Once done, drain them onto an absorbent paper napkin and let them cool to room temperature.
- Repeat the process till you are done with the dough.
- Cool them and store them in an airtight container.
Recipe Video
Notes
- Adjust seasonings and spices to suit your taste.
- Do not add butter more than required. Excess butter will disintegrate Thattai while deep frying them.
- Butter can be replaced with ghee or oil. You can also replace with coconut oil for a different flavour.
- Using roasted gram flour (pottukadalai mavu) is optional.
- Also, quantities of seasonings can be added as per your taste.
- If you add excess water to prepare dough, they will absorb more oil and also loses its crunch.
- While frying, the remaining dough should not be left open, as it will be dried up. Instead cover the dough with a moist cloth completely. This is to retain the moisture in the dough and not to dry up. Or you can mix the dough in small quantities for each batch.
- Frying on very low heat will yield very oily Thattai...So, the temperature of the oil should be neither too hot or too low.
- Remember that the thattai will be lighter in colour when you remove from oil but will turn to golden colour once it cools down.
- Let the rice crackers cool completely before storing in an air tight container.