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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack / Festival Recipe, Snack / Festive Snack / Diwali Snacks
Cuisine: Indian (South Indian)
Keyword: Thattu Vadai, Thattai, Chekkalu, Nippattu
Author: Padma Veeranki

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.