Thattai is a crispy rice chakkli prepared by mixing rice flour, fried gram powder, urad dal flour and it is deep-fried in oil. Learn with video and stepwise pictures.
Thattai known as thattuvadai in many places is basically a rice and urad flour fritter. Making it crispy is the main challenge here. A good thattai shouldn’t be too brittle or soft or too hard to bite and should be crispy and in and out.
Follow the measurements given here and maintain the required heat of the oil throughout the frying to get proper thattuvadai. Moreover, nowadays we get well-branded urad dal flour in stores readymade. But you can use homemade urad dal flour also if you wish to do.
In addition, I prefer to add peanuts and curry leaves for extra taste and crunchiness. It’s a purely optional and personal preference.
Thattai recipe | How to make crispy Thattu vadai
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Thattai recipe | How to make crispy Thattu vadai
Ingredients
Ingredients:
- 2 cups rice flour
- 1 tbsp fried gram powder (pottukadalai powder)
- 2 tbsp urad dal flour
- 2 tbsp gram dal
- 2 tbsp roasted peanuts
- 1 tbsp sesame seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- 1 tsp salt (as per taste)
- ¾ tsp chilli powder
- 1 ½ tbsp butter
- Few curry leaves
- Water to knead
- Oil to deep fry
Instructions
Preparation:
- Wash and soak gram dal for two to three hours.
- If you do not have urad dal flour available with you, prepare it in the home before making thattai.
- To make urad dal flour, dry roast whole urad dal for five minutes in medium flame, let it cool down and smooth grind in the mixer. Store this in an airtight container and use it in recipes where urad dal is called for. This can be used to make sweet urad dal porridge also.
- Also, I always like to add roasted peanuts/groundnuts in thattai and you may have to roast them beforehand if you don't have roasted peanuts.
- Heat oil for deep frying the thattuvadai.
Recipe:
- Take rice flour in a mixing bowl.
- Add fried gram powder and urad dal flour.
- Also add soaked gram dal, roasted groundnuts, sesame seeds and cumin seeds.
- Put a pinch of asafoetida, required salt and chilli powder with the butter.
- Mix everything together with some curry leaves.
- Use your fingers to combine the ingredients well.
- Add water gradually and make a firm dough.
- Grease your palms and make small lemon size balls.
- Apply some oil in a thick plastic sheet or banana leaf and flatten the ball.
- Make thattai as thin as possible and don't worry about side cracks. You can just patch them up easily.
- Meanwhile, heat oil to deep fry thattai.
- The temperature of the oil should be medium hot and check with a small portion of the dough. The dough should come up instantly without burning.
- Fry Thattu vadai in medium hot temperature. You can fry in batches but do not crowd the oil.
- Flip in between and fry both the sides to golden brown color.
- When bubbles settle down fully remove the thattais from oil.
- Cooldown and store them in an airtight container.
Video
Notes
1) Add ready-made urad dal flour if you have in store or make it and store it in the refrigerator. Make sure to do fine powder from roasted urad dal.
2) Also, add only the mentioned quantity of fried gram powder and butter. Excess of them both makes the Thattu vadais brittle.
3) Moreover, peanuts are purely optional and you can skip them if you don't prefer.
4) Finally, always maintain the perfect oil temperature by adjusting manually to get crispy thattai.
Nutrition
Preparation:
- Wash and soak gram dal for two to three hours.
- If you do not have urad dal flour available with you, prepare it in the home before making thattai.
- To make urad dal flour, dry roast whole urad dal for five minutes on medium flame, let it cool down and smooth grind in the mixer. Store this in an airtight container and use it in recipes where urad dal is called for. This can be used to make sweet urad dal porridge also.
- Also, I always like to add roasted peanuts/groundnuts in thattai and you may have to roast them beforehand if you don’t have roasted peanuts.
- Heat oil for deep frying the thattuvadai.
Recipe:
- Take rice flour in a mixing bowl. Add fried gram powder and urad dal flour.
- Also add soaked gram dal, roasted groundnuts, sesame seeds and cumin seeds.
- Put a pinch of asafoetida, required salt and chilli powder with the butter.
- Mix everything together with some curry leaves.
- Use your fingers to combine the ingredients well.
- Add water gradually and make a firm dough.
- Grease your palms and make small lemon size balls.
- Apply some oil to a thick plastic sheet or banana leaf and flatten the ball.
- Make thattai as thin as possible and don’t worry about side cracks. You can just patch them up easily.
- Meanwhile, heat oil to deep fry thattai.
- The temperature of the oil should be medium hot and check with a small portion of the dough. The dough should come up instantly without burning.
- Fry Thattu vadai in medium hot temperature. You can fry in batches but do not crowd the oil.
- Flip in between and fry both the sides to golden brown color.
- When bubbles settle down fully remove the thattais from oil.
- Cooldown and store them in an airtight container.
Tips:
1) Add ready-made urad dal flour if you have it in-store or make it and store it in the refrigerator. Make sure to do fine powder from roasted urad dal.
2) Also, add only the mentioned quantity of fried gram powder and butter. Excess of them both makes the Thattu vadais brittle.
3) Moreover, peanuts are purely optional and you can skip them if you don’t prefer.
4) Finally, always maintain the perfect oil temperature by adjusting manually to get crispy thattai.
