Diwali Special: Crunchy Thattai


Thattai is a yummy South Indian delight made with rice, urad and chana dal. It’s crunchy, tasty and rocks 😊

This treasured recipe comes from my grandmother Vijayam Thathi and I can assure you that it is a 100% fool proof recipe.

When my grandmother and mom prepared this for me last year, I thought it was really easy to make as they did this with so much ease and perfection. When my husband and I began making this we realized Thattai making is a big project. It requires lots of patience and is certainly fun to make this as well. The project was successful with lots of help from my husband and lil one who loves to see me experiment in the kitchen. Of course, I made to sure to keep him away while frying the Thattai. Since this recipe involves frying, please be cautious while trying this out and do not fry with your lil ones around.

Ok, now we get to the recipe finally 😊


  • Idly rice: 5 1/4 cups (or 3 1/2 rice nazhi, nazhi is a big cup used for measuring rice in most house holds)
  • Urad flour – 1 cup
  • Chana dal – 1/4 cup
  • Salt, to taste
  • Asafetida – a pinch
  • Red chilly powder – 1 heaped tsp
  • 1 tbsp butter
  • Curry leaves – a sprig
  • Oil for deep frying


  • Soak the idly rice overnight. Soak the chana dal for 3-4 hours
  • Drain all the water from the rice and grind to a smooth paste adding water when needed. Try to be as conservative as possible with water


  • Dry roast the urad flour until it emits a nice aroma
  • Drain water from the chana dal and keep aside
  • Mix the idly rice paste, Urad flour, chana dal, salt, red chilly powder, butter, curry leaves and asafetida well


  • Keep covered with a wet cloth
  • Make equal sized balls from the dough and keep aside
  • Take a plastic sheet and smear it with oil. Place a ball of dough on the plastic sheet and shape the dough into a thin flat disc using your oiled fingers


  • Use a fork to prick holes throughout the disc. This step is required as the Thattai needs to cook evenly without puffing up


  • Heat oil on medium flame and wait until it’s hot. Test the oil temperature by dropping a small piece of dough into the oil. If it rises to the surface within 10 seconds, the oil is ready
  • Initially start with one Thattai for frying and slowly increase the number.
  • After you drop Thattai in oil, you will see a lot of air bubbles and hear a buzzing sound. You need to wait until the air bubbles reduce significantly (2-3) and the buzzing sound stops. In this process, also keep inverting the Thattai so that both sides cook well. The final Thattai must be golden brown in color.
  • Drain the oil in the Thattai and keep aside for cooling. Store in an air tight container

Enjoy the crispy, crunchy yummy Thattai 😊


3 thoughts on “Diwali Special: Crunchy Thattai

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