Thattai

Thattai is a popular South Indian savoury snack, native to Tamil cuisine. Crispy and deep fried, it is a versatile snack – be it tea-time, appetizer, evening snack or serving along a main dish.

It is commonly made during festivals like Krishna Jayanthi and Diwali.

5 from 1 vote

Thattai

A popular South Indian snack made for festivals and special occasions.

Prep Time45 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Appetizer, Snack

Cuisine: South Indian, Tamil

Ingredients

• 500 g Raw Rice
• 50 g Urad Dal
• 1 tsp Roasted Gram powdered
• 3 tsp Bengal Gram Dal
• 3 tsp Salt
• 3 tsp Black Pepper Powder
• 1 1/2 tsp Asafoetida Powder
• 3 tsp Butter
• 500 ml Oil
• few Curry Leaves

Instructions

• Wash and soak the rice for 30 minutes.
• Drain and spread it out on a cloth under the shade to dry.
• Then grind to a smooth powder.
• Sieve the flour and dry roast till all the moisture evaporates.
• Dry roast the urad dal till golden and grind to a powder.
• Soak the bengal gram dal for 30 minutes.
• For 2 parts of rice flour, add 1/4 part of urad flour.
• Combine them in a bowl.
• Add roasted gram flour, drained bengal gram, salt, butter and mix well.
• Gradually add enough water and mix well to a thick, pliable dough.
• Add curry leaves and mix again.
• Make small-medium size balls of the dough and flatten them.
• Heat oil in a deep frying pan.
• Fry the prepared thattais till light golden brown.
• Drain excess oil and store in an airtight container.

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Usually made with rice flour, there are numerous variations of thattai. Here are some of the popular variations to this crispy snack.

1. Mint flavour- Add 1 to 2 tblsp of chopped mint leaves and 1/4 tsp of ajwain.
2. Masala flavour– Add 1 tsp of red chilli powder and 1 tsp of cumin seeds.
3. Garlic flavour– Add 10 to 12 garlic cloves, 1/2 grated coconut and 6 to 8 dry red chillies. Mix it with the dough.
4. Puzhungal Arisi – Instead of raw rice, use boiled rice.
5. Wheat – Add equal quantities of wheat flour and rice flour.
6. Spinach – Mix handful of chopped spinach leaves.
7. Ragi – Just like the wheat variation, add equal quantity of ragi flour and rice flour.
8. Rava – Replace raw rice with sooji (rava)
9. Methi – Instead of rice flour and bengal gram , use 1 cup maida and 1 bunch chopped methi leaves.