Thattai Recipe | Thattu Vadai Recipe

Cooking is easy. But making traditional sweets and savouries requires culinary skills that can be picked up from the elders at home and acquired after a few attempts. Here I want to share with you what I have learnt about making thattai. Thattai reminds me of my grandmother who is one of the best cooks I have come across. She prepares mouth-watering delicacies with great ease. Murukku and Narthangai Pickle are her signature recipes. It has been 2 years since she left us. But her love will always be evergreen in our minds forever. Let’s come back to thattai now.

Thattai is one of the traditional snacks of Tamilnadu that is spicy and crunchy. It gets the name from the tamil word ‘thattal’ which literally means ‘flatten’. I dont like to shape the thattai with a cutter to make a perfect round. Traditional thattai with cracked edges and impression of the fingers of our mom and grandmother is nothing but a symbol of their love.

thattaiYou can always count on this recipe as it turns out perfect each time. So what are you waiting for? Go and make thattais for your loved ones 🙂 But before that please spend some time to go through the tips shared under ‘Notes’ section. Happy cooking!

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Cuisine : Indian – Tamilnadu
Category : Snacks
Makes : 20

Preparation Time : 10 min (Soaking time for Chana Dal – 30 min)
Cooking Time : 30 min


Mix rice flour, roasted urad dal flour, roasted gram dal flour (pottu kadalai flour), butter, red chilli powder, chana dal, black sesame seeds, asafoetida, chopped curry leaves & salt in a bowl → Add water little by little & make a smooth dough → Make small balls of equal size → Flatten the balls & deep fry in hot oil.



  • 1 cup Rice Flour
  • 1 tbsp Roasted Urad Dal Flour
  • 1 tbsp Roasted Gram Dal Flour (Pottu Kadalai Flour)
  • 1 tbsp Butter
  • 1 tsp Red Chilli Powder
  • 1 tbsp Chana Dal
  • 1 tsp Black Sesame Seeds
  • 1/4 tsp Asafoetida
  • 1 tsp Chopped Curry Leaves
  • Salt as required
  • Oil for frying
  • Water

How to make crispy thattai/thattu vadai?
1. Soak chana dal in water for 30 min.
2. I have used store-bought urad dal flour. So I roasted it over medium flame till it released a good aroma. You can also make it at home. Dry roast urad dal until you get a good smell and allow it to cool. Grind to a fine powder. Sieve before using.
3. Take all the ingredients except water, oil in a bowl.
4. Add water little by little and mix well to make a smooth dough. You should be able to make a ball that doesn’t break. That is the correct consistency.
5. Make balls of equal size. Always keep them covered as the outer part becomes dry soon.
6. Take two polythene covers and grease with a few drops of oil.
7. Place the balls(required for a single batch alone) over one sheet.
8. Close with the greased side of the other sheet. Take a wide, flat bottomed bowl and press the balls. This process reduces the effort required to flatten the balls.
9. Now remove the top polythene sheet and flatten each disc with your fingers to make thin and even thattais.
10. Remove from the sheet carefully and drop in hot oil.
11. When one side is done, turn over and cook the other side. Cook both sides over medium flame until the bubbles stop. After that cook for 10 more seconds and remove from the oil with a laddle. Now your crispy and spicy thattai is ready to be enjoyed!


  • You can use roasted gram dal (pottu kadalai) instead of chana dal.
  • Don’t add more water at first. Add little by little and knead the dough.
  • Always keep the dough covered. The outer part becomes dry soon if it is not covered.
  • Thattai should be thin and even for uniform cooking. Thattai will also turn out to be crispy.
  • You can prick the thattai with a fork before frying, if it puffs up like a poori after dropping in oil.
  • Pour enough oil for frying. The oil should be hot.
  • Cook over medium flame.
  • You can also add 1 tbsp grated coconut. If coconut is added, you can’t keep it for many days.
  • If you are preparing large quantities, don’t knead the entire flour at first. If you do so, the last few batches will turn dark. To get it right, mix all the dry ingredients at first. Split into many portions. Knead only one portion at a time. 


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