An easy to make classic South Indian snack recipe over the weekends and for festival occasions.



  • Rice flour – 4 cups
  • Urad dal flour- 1/4 cup
  • Roasted gram flour (pottukadalai) – 3/4 cup
  • Channa dal – 2 tblsp
  • Peanut (skin less) – 2 tbsp (Crushed)
  • Red chilli powder – 2 tsp
  • Melted Butter – 2 tbsp
  • White sesame seeds – 1 tbsp
  • Water – as needed
  • Oil – for deep frying
  • Asafoetida – 1/4 tsp
  • Curry leaves –few
  • Salt – as needed
Serves – 30 pieces

Preparation Time – 1 hr


  • Take a small Kadai and dry roast the Roasted gram (Pottukadalai). Take it out and let it cool. Once cooled, grind it into a fine powder.
  • Then dry roast the roasted Urad dal. Take it out and let it cool. And grind it into a fine powder.
  • Then dry roast the roasted Peanut .Take it out and let it cool. And crush it roughly.
  • Soak the Channa dal for 1/2 an hour to 1 hour. Drain the water from the soaked Channa dal.
Making of Thattai
  • Mix the Rice flour, Urad dal flour and the roasted Gram flour. Add the Channa dal to the flour.
  • Add the Curry leaves, Salt, Butter, Red chilli powder, Sesame seeds and crushed Peanut. Knead it into a dough adding enough water. The dough should be firm not watery.
Making of Thattai
  • Grease a zip lock cover (or any similar) with oil and keep it over a flat vessel bottom (upside down). Take a lemon sized dough and flatten it using your palm. To avoid puff make holes using Fork.
Making of Thattai
  • Heat a Kadai with oil. When the oil is hot, keep the flame in medium.
  • Drop the Thattai into oil and fry both sides until the sizzling sound of the oil subsides.
Making of Thattai
  • Take it out and using paper towel remove the excess oil. And store it in the air tight container.
  • The tasty and crunchy Thatti is ready.
Making of Thattai

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