This thattai recipe is a crunchy, crispy delicious snack, that is mainly prepared during festival occasions like Diwali and Krishna Janmashtami. If you don’t have chakli presser to make any savouries like Thenkuzhal, Butter Murukku, Ribbon Pakoda etc then leave your worries and directly jump into this recipe. Just your fingers or some flattened vessel is enough to munch this snack. It is called as Nippattu in Karnataka, Chekkalu in Andhra and Thattu vada too in Tamilnadu with slight variations in the recipe here and there. Traditionally, rice is washed, dried and grounded in mills to make the flour, but I have a followed a shortcut method of using readymade flour, which was equally good. Also, I have shared this Thattai Murukku Recipe with step by step pics, an end to end tips section and a short youtube video and if you like it, don’t forget to subscribe to my channel.
- 1 Cup Rice Flour / அரிசிமாவு
- 1 tbsp Urad Dal Flour / உளுந்துமாவு
- 1 tbsp Fried Gram Flour / பொட்டுக்கடலை மாவு
- 1 tsp Chilli Powder / மிளகாய்த்தூள்
- 1 tbsp Bengal Gram / கடலைப்பருப்பு
- 1 tsp Sesame Seeds / எள்ளு
- 2 Sprig Curry Leaves / கருவேப்பில்லை
- 1/4 tsp Hing / பெருங்காயத்தூள்
- 1 tbsp Butter / வெண்ணை Link for Homemade butter
- Salt / உப்பு As Required
- Water / தண்ணீர் As Needed
- Oil / எண்ணெய் For Deep Frying
First, measure and keep all the ingredients ready. Soak channa dal in water for a minimum time of 1 hour. Also, cut curry leaves finely.
To a pan, add urad dal, fried gram and dry roast till golden colour. Once it cools down, transfer it to a mixer and grind it to a fine powder.
To the same pan, add rice flour and roast for a while without changing the colour. To a wide bowl, add rice flour, ground urad dal powder, fried gram powder, chilli powder, sesame seeds, curry leaves and hing.
Then add soaked channa dal, softened butter and required salt. Pour water little by little and start mixing the flour.
The dough should be soft, smooth, pilable and non - sticky. Pinch a portion of the dough and roll it into a smooth ball without cracks.
Cut one side of a ziplock cover or butter paper or any plastic sheet and grease it with little oil on both top and downside. Then place the rolled dough in the middle. Press the dough with a flat-bottomed vessel (I used my filter coffee dabara), this method helps to give a nice shape. You can even flatten with your fingers too.
Ensure the flattened dough is thin to get crispy thattai and it should be without any cracks. If there are any cracks just seal it with your fingers. Do the same with the remaining dough. Heat oil in a heavy bottomed pan and drop a small portion of the dough, if it raises immediately, the oil temperature is perfect. When dropping the thattai, the oil temperature should be high, then reduce to medium flame and fry it on both sides till golden colour. After the shhhhhh sound and bubbles cease too, furthermore fry it for another 1/2 minute. This step is important for the thattai to get properly cooked in the centre. Just fry 1 thattai at a time, don't crowd the oil, else it won't get fried properly. Drain it in a kitchen towel and store it in an airtight container.
Enjoy this Thattai Recipe with a cup of Filter Coffee.
Tips for Thattai Recipe
1. Use good quality rice flour to get a crispy thattai recipe.
2. Addition of urad dal flour lends a nice flavour and lightness to the snack.
3. Urad dal flour can be replaced with 1 tbsp of peanuts. If using, first roast it, remove the skin, cool down and grind it to a fine powder.
4. For more flavour, 2 tsp of grated and fried coconut can be used.
5. Ensure the channa dal is properly soaked for a minimum of 1 hour.
6. Butter can be replaced with the same quantity of hot oil.
7. If preparing for any Pooja or naivedyam, chilli powder can be replaced with crushed pepper powder.
8. Don't add butter or hot oil more than mentioned otherwise it disintegrates in the oil while frying itself.
9. Always flatten the dough without any cracks to avoid breaking and as thin as possible, else it turns soft.
10. First, when dropping the thattai in the oil, it should be very hot. Then reduce to medium and fry on both sides. After the bubble ceases also, furthermore fry for another 1/2 minute, so it gets properly cooked in the middle.
11. If preparing in large batches, cover the dough with a damp wet cloth and refrigerate it. Then use little by little, this method helps to avoid the thattai turning reddish when frying.
12. This thattai murukku recipe stays good for 15 days when stored in a clean and airtight container.