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Indian Vegetarian Recipes

thattai recipe, how to make thattai

https://www.vegrecipesofindia.com/thattai-recipe/

thattai recipe with step by step photos. a popular snack in the south indian region is thattai and is made mostly during the festivals of krishna jayanthi and diwali. in south india the sweet and bakery stores sell thattai all around the year.

thattai – what is it?

thattai is a deep-fried crisp cracker made with rice flour, lentil flours, spices and herbs. a basic recipe of thattai has a dough made with mixing rice flour, roasted and ground urad dal flour, soaked chana dal, grated or sliced fresh coconut (optional), curry leaves, asafoetida (hing), either ground green chillies or red chilli powder, salt and butter or ghee.

while in tamil nadu, these crispy crackers are called as thattai. in karnataka these are known as nippattu and in andhra pradesh known as chekkalu. there are some variations in the method of preparation in these regions, but the basic ingredients remain the same. thattai is also known as thattai murukku and thattu vadai.

one of our readers had shared thattai recipe some years back. the recipe was lying in my email and i never got to making thattai. so one fine day i thought of trying the recipe and made it. the thattai was crispy, crunchy and so good. it was definitely better than the store brought ones as that typical smell of overused oil was not there. it was not too spicy for us as store brought ones are usually too spicy.

after making the thattai, i felt the thattai recipe definitely needs to be shared on the blog. i have made a few changes to the recipe which have made it only better. these thattai stay crisp. so you do not need to worry about them getting soft after some days. the recipe makes for 25 thattai and can be easily scaled up by increasing the proportion of ingredients. so let us see the detailed method of making thattai with step by step pictures.

how to make thattai recipe

preparation

1. firstly rinse and then soak 1 tablespoon chana dal in hot water for 30 minutes.

2. heat a heavy kadai or pan. keep the flame to low or medium-low. add 1 tablespoon urad dal (husked and whole or split black gram).

3. lightly roast urad dal for 1 to 2 minutes. you don’t need to brown the dal. remove and keep aside. instead of using urad dal, you can also use urad dal flour. just add 1 tablespoon urad dal flour in the dough mixture.

4. in the same kadai or pan, add 1 cup rice flour (160 grams). i have here used packaged rice flour but homemade rice flour can also be used.

5. on a low to medium-low flame stirring often, roast the rice flour.

6. roast rice flour till it becomes warm to touch.

7. remove and keep aside in a mixing bowl.

8. in a small grinder, take the roasted urad dal. also add 1 tablespoon roasted chana dal. you can even skip roasted chana dal. roasted chana dal helps in making the thattai light and crispy.

9. grind to a fine powder.

making thattai dough

10. to the bowl containing the rice flour add the ground lentil flours.

11. add 1 tablespoon chopped curry leaves or 10 to 12 curry leaves (chopped), ¼ teaspoon asafoetida powder (hing), ½ teaspoon red chilli powder or add as required, 1 teaspoon white sesame seeds, ½ teaspoon salt or add as per taste. you can even add 2 tablespoons fresh grated coconut or thinly sliced coconut (optional).

12. mix the salt, spices and herbs with the flours.

13. now sprinkle 2 tablespoons water and add 1 tablespoon butter in the flour mixture. you can add 1 tablespoon ghee instead of butter. you can use both salted or unsalted butter.

14. with your fingertips mix the butter with the flour. mix very well.

15. add 3 tablespoons water.

16. gently mix and start bringing the mixture together.

17. drain all the water and then add the soaked chana dal.

18. mix and then knead to a smooth semi-soft dough or a slightly stiff dough. add 3 to 4 tablespoons water or as required while kneading the dough. i used about a total of 9.5 tablespoons water. addition of water will depend on the texture and quality of rice flour. so add in parts. do not make a soft dough as then it becomes difficult to shape and lift the thattai rounds. do not make the dough too hard as then thattai will not be crisp. it will have a hard and dense texture. also, check the taste of dough and add more salt if required. cover and keep aside. dough should not be sticky or pasty.

tip 1: if dough becomes sticky, then add some rice flour and knead.
tip 2: if the dough is dry and hard, sprinkle some water. mix and knead.

shaping thattai

19. take a butter paper or parchment paper or a ziplock bag or a clean cotton napkin. grease the butter paper or parchment paper with some oil. also keep oil for deep frying in a kadai or pan. keep the flame to medium or medium-high. if using a cotton cloth or napkin, then no need to grease it.

20. make small balls from the dough.

21. place a dough ball on the greased parchment paper.

22. press and flatten thattai with your fingertips to a thin round. spread some oil on your fingers while flattening them. do not make them too thin and flat as then you cannot lift them.

23. make 5 to 6 thattai on the parchment paper. make thattai as you go on frying them. thus make one batch and add in the oil. when this first batch is getting fried, make the second batch. but do keep an eye on the batch that is getting fried.

24. check the temperature of oil by adding a tiny piece of the thattai dough. if it comes up swiftly on top, the oil is hot enough.

25. lift the thattai gently from the paper. while lifting the thattai, lift the paper slightly too as this helps too easily pull the thattai from the paper.

frying thatta

26. gently place thattai rounds in the hot oil.

27. begin to fry. keep flame to medium or medium-high while frying.

28. when one side is crisp, then flip over each thattai.

29. fry the second side till crisp. you can flip a couple of times for that even golden color and crispness.

30. fry thattai till crispy and crunchy. when the oils stops bubbling and sizzling, this means the thattai is fried and done. remove with a slotted spoon or spider spoon.

31. place fried thattai on kitchen paper towels.

32. as soon as the thattai cools at room temperature, place them in a steel box or jar. make all thattai this way.

33. serve thattai to the deities if making for festivals. if making as an evening snack, then serve with masala chai or filter coffee.

tips to make thattai

  • amount of asafoetida (hing) can be reduced if you want.
  • check the taste of dough and add more salt if required.
  • roasted chana dal can be skipped. though it helps in making the thattai lighter and crispy.
  • homemade rice flour can be used. parboiled rice flour can also be used.
  • amount of water to be added will depend on the texture of flour. so add in parts and knead.
  • you need to get a semi-soft dough. do not make dough soft as then it becomes difficult to shape and lift. do not make dough too hard as then thattai will not be crisp. it will become hard and dense.
  • fry thattai in oil till it stops bubbling. fry on medium flame. turn over when one side is crisp. fry till crisp and crunchy.
  • use parchment or butter paper or a ziplock bag. spread some oil on the parchment paper. press thattai dough balls with your fingertips. do not make very thin as then you cannot lift it up.
  • for a gluten free version of thattai recipe, skip asafoetida.
  • to make a vegan recipe of thattai, add oil instead of butter or ghee. you can use vegan butter too.

thattai recipe

Cuisine:south indian,tamil nadu
Servings (change the number to scale):25
thattai

thattai are deep-fried crispy rice crackers served as a snack and made during festivals like krishna jayanthi (gokulashtmi) or diwali. thattai are made with rice flour, spices and herbs having a spiced, crunchy and crisp taste.

(1 CUP = 250 ML)

for roasting

  • 1 tablespoon urad dal – 10 to 11 grams
  • 1 cup rice flour – 160 grams

other ingredients

  • 1 tablespoon roasted chana dal – 5 grams
  • 1 tablespoon butter (salted or unsalted) or ghee
  • 1 tablespoon chopped curry leaves or 10 to 12 curry leaves chopped
  • 1 tablespoon chana dal – soaked in hot water for 30 minutes
  • ¼ teaspoon asafoetida powder (hing)
  • ½ teaspoon salt or add as required
  • 1 teaspoon white sesame seeds
  • ½ teaspoon red chilli powder or add as required
  • 2 tablespoons fresh grated coconut – optional
  • 9 to 10 tablespoons water or add as required
  • oil as required – for deep frying

preparation for thattai recipe

  • firstly rinse and then soak chana dal in hot water for 30 minutes.
  • heat a heavy kadai or pan. keep the flame to low or medium-low. add urad dal (husked and whole or split black gram).
  • lightly roast urad dal for 1 to 2 minutes. urad dal need not be browned. remove and keep aside.
  • in the same kadai or pan, add rice flour.
  • on a low to medium-low flame stirring often, roast the rice flour till it becomes warm to touch.
  • remove and keep aside in a mixing bowl.
  • in a small grinder, take the roasted urad dal. also add roasted chana dal. roasted chana dal can be skipped also.
  • grind to a fine powder.

making thattai dough

  • to the bowl containing the rice flour add the ground lentil flours.
  • add chopped curry leaves, asafoetida powder, red chilli powder, white sesame seeds and salt. you can even add freshly grated coconut or thinly sliced fresh coconut(optional).
  • mix the salt, spices and herbs with the flours.
  • now sprinkle 2 tablespoons water and add 1 tablespoon butter or ghee in the flour mixture. you can add ghee instead of butter.
  • with your fingertips mix the butter with the flour. mix very well.
  • add 3 tablespoons water.
  • gently mix and start bringing the mixture together.
  • drain all the water and then add the soaked chana dal.
  • mix and then knead to a semi-soft dough. add 3 to 4 tablespoons more water or as required while kneading the dough. i added about a total of 9.5 tablespoons of water. addition of water will depend on the texture and quality of rice flour. so add in parts.
  • tip – avoid making a soft dough as then it becomes difficult to shape and lift the thattai rounds. do not make the dough too hard as then thattai will not be crisp. it will have a hard and dense texture. also check the taste of dough and add more salt if required. cover and keep aside.

shaping thattai

  • take a butter paper or parchment paper or a ziplock bag or a clean cotton napkin. grease the butter paper or parchment paper with some oil. keep oil for deep frying in a kadai or pan. keep the flame to medium or medium-high.
  • make small balls from the dough.
  • place a dough ball on the greased parchment paper.
  • press and flatten thattai with your fingertips to a thin round. spread some oil on your fingers while flattening them. do not make them too thin and flat as then you cannot lift them.
  • make 5 to 6 thattai on the parchment paper.
  • check the temperature of oil by adding a tiny piece of the thattai dough. if it comes up swiftly on top, the oil is hot enough.
  • lift the thattai gently from the paper.

frying thattai

  • gently place in the hot oil.
  • begin to fry thattai on a medium or medium-high flame.
  • when one side is crisp, then flip over each thattai.
  • fry the second side till crisp. you can flip a couple of times for that even golden color and crispness.
  • fry thattai till crispy and crunchy. when the oil stops bubbling and sizzling, this means the thattai is fried well.
  • remove fried thattai with a slotted spoon and place on kitchen paper towels.
  • when frying the first batch of thattai, shape the second batch and keep them ready. however do keep an eye on the batch of the thattai that is being fried. this way make all thattai.
  • as soon as the thattai cools at room temperature, place them in a steel box or jar.
  • serve thattai to the deities. if making as an evening snack, then serve with masala chai or filter coffee.
  • amount of asafoetida (hing) can be reduced if you want.
  • check taste of dough and add more salt if required.
  • roasted chana dal can be skipped. though it helps in making the thattai lighter and crispy.
  • homemade rice flour can be used. parboiled rice flour can also be used.
  • amount of water to be added will depend on the texture of flour. so add in parts and knead.
  • you need to get a semi-soft dough. do not make dough soft as then difficult to shape and lift. do not make dough too hard as then thattai will not be crisp. it will become hard and dense.
  • fry thattai in oil till it stops bubbling. fry on medium flame till crisp and crunchy.
  • use parchment or butter paper or a ziplock bag. spread some oil on the parchment paper. press thattai dough balls with your fingertips. do not make very thin as then you cannot lift it up.
  • for a gluten free thattai, skip asafoetida.
  • to make a vegan thattai, add oil instead of butter or ghee. you can use vegan butter too.
  • if dough becomes too soft, add some rice flour.
  • if dough looks dry or hard, sprinkle some water.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

Print

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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