Thattai is a south-indian spicy and crispy fried item – looks like the puri of sev puri and bhel puri. This one is a savory snack – for munching with tea/coffee – like chakli, sev. We also make this one during festivals such as Diwali.





Rice flour: 1 cup

Roasted split Bengal gram (dahlia/daalia): 1 tablespoon [This dahlia is different from the usual split Bengal gram (chana dal) – dahlia is easy to chew while chana dal is quite hard to bite]

Chickpea flour: 2 teaspoons

Bengal gram (chana dal) split: ½ teaspoon

Curry leaves: 3-4

Red chilly powder: ½ teaspoon

Asafoetida (hing) powder: a pinch

Salt to taste

Oil: 2 tablespoons and for frying



  1. Soak the chana dal in water for about an hour. This chana dal adds a crunch to the thattais.
  2. Sieve the rice flour to avoid lumps and ensure the flour is fine.
  3. Dry roast the rice flour on low heat for a couple of minutes or till the rice flour starts turning slightly pinkish.
  4. Transfer to a bowl to knead the dough.
  5. Sieve the chickpea flour into this bowl.
  6. Dry roast the daalia on low heat for a couple of minutes or slightly browned.
  7. Set aside to cool and then grind to a fine powder.
  8. Mix with the rice and chickpea flours.
  9. Finely chop the curry leaves or grind to a powder in a chutney jar. Add it to the bowl.
  10. Also, add in the rest of the ingredients except oil for frying and make a dough with water. The dough should be soft but not watery and sticky.
  11. For making thattais, you can use a plastic sheet or the palm of your hand. I prefer using the plastic sheet so I can make many of them at a time.
  12. Wet the sheet with a little water and also your hand.
  13. Take marble-sized balls of the dough and flatten on the sheet to a thin (about 2 mm in thickness) disc with your fingers.
  14. Make holes in the disc at several places with a fork or toothpick. This is to avoid the thattais from puffing up.
  15. Heat oil in a frying pan (kadhai). When the oil is hot, turn the heat to medium. Gently take off the thattais from the sheet and slip them carefully into the oil – about 4-5 at a time.
  16. Fry till golden brown. Remove from the pan and drain to remove excess oil.
  17. The thattais are ready to be served and enjoyed! You can warm or even for days by storing them in a dry airtight container. They store well for about 2-3 weeks at room temperature.

3 Responses to “Thattai”

  1. I love these thanks for the recipe

    From skribles: Thanks Medhaa

  2. these are my fav. snack! Yummy!

    From skribles: Thanks Uma

  3. Your thattai looks crispy and yummy. Wanna have a bite.

    From skribles: Thanks Nithu 🙂

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