Good Old Version Of Thattai

Crunch..crunnnch.

Hey, stop that, your boy is sleeping.

Crunch.. crunch

Hear  the crunch again, ya, it is me, uncontrollable  in eating the thattai ,that my mom made for me, along with my lunch. ( Sssssh.. I always  have my lunch with a crisp side dish.)

Let us come to the point. We know thattai  is made in many different ways. You might have read  my way of making thattai. Yet, this is always the way my mom makes it and as far as  I remember, even the store brought  ones  never equals this taste. She is patient and I am not , I accept. So, I present here how she did it for me when I was in India for the vacation.  It had been a month now, yet they stay so good & fresh.

Thattai

Ingredients

Idly rice- 1 kg

Fried gram – 1/4 kg

Garlic- 1 number

Soaked chana dal- 1 cup  or more as you like.

Dried red chilli- 10 numbers

Salt as needed

Oil to deep fry

Wash and soak the idly rice for 3 hours or more.  Grind them in a wet grinder with minimal amount of water. Add chilli, peeled garlic pods and salt while grinding. After grinding finely, take it out, add the fried gram dall powder and the soaked chana dal. If this is as tight as chappathi dough, continue to the next step. If it is a little runny,  put it on a thick cotton towel and wrap it for an hour to absorb the excess moisture.

thattai-pressing method I

Spread a dry  cotton dhoti (Long live my daddy!) on the floor and make small uniform balls of the dough and press them with your fingers to make little discs. The excess moisture is totally absorbed by now, and when you lift the discs with a flat spatula , it comes out  with so much ease. Else if you have a poori press , line both the surface with a plastic sheet, oil the surfaces and press it to a uniform thickness. This method is faster and easier but, by this way, it consumes more oil as the moisture is not totally taken  out.

Poori press     press method II        Fry in batches

Either way you press them, deep fry them in groundnut oil  in batches  and store in an air tight container. As this has no peanuts or sesame seeds, it will sure stay good longer.  Enjoy the crispy snack.

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26 thoughts on “Good Old Version Of Thattai”

  1. Roopa says:

    wow i love this crunchy snack! thks for the detail recipe! will surely try this one

  2. Suganya says:

    My MIL made this for me this time. The idli rice gives thattai that CRUNCH .. Love it

  3. musical says:

    and i am fond of the crunch :). Thanks a lot for posting this, Lakshmi. Mom’s recipes are the best, aren’t they :).

  4. Reena says:

    i love crunch but no idea what thattai is. does this taste like murukku?

  5. shammi says:

    Hey, that’s just like me – I like to have my lunch/dinner with a crisp side dish too! :) And boy, do I love thattai!

  6. Aruna says:

    Wow love the thattai!!!

    I have a question , in the ingredients u mentioned 1 garlic, is it 1 whole pod of garlic or just 1 clove of garlic. Thx

  7. Asha says:

    My favorite!! We call it Nippattu in Kannada.Love it.Thanks LA!:))
    Happy Mother’s day.

  8. bee says:

    what gorgeous, perfect thattais. your recipe is very well described.

  9. Deepa says:

    wow!!..i love thatais …I also have tried it at home …but it did not come out the way u have made it …

  10. Revathi says:

    Hmmmmmm looks toooo good. Adding it to the index soon.

  11. lakshmiammal says:

    Thank you friends!
    Aruna, It is a one whole garlic- about 10 to 15 pods.

  12. Menu Today says:

    Hi lakshmi,
    Thattai looks so crisp!!! I have one question…. No need to add any butter or oil to the dough??

  13. veena says:

    Hi lakshmi, I have a question , in the ingredients u mentioned that ildy rice means that r iidy rawa

  14. Dilip says:

    gosh….lovely snacks….thanks indeed for sharing

  15. Vini K says:

    My MIL makes thattai but with rice flour.Got to try your version,looks very crispy and crunchy…

  16. Priya says:

    what is fried gram dal? Is it the chana dal you fried it??

  17. lakshmiammal says:

    Hi MT, yes,my mom makes tahttai without any butter or oil added to the dough.
    Priya,
    Fried gram dall is dahlia or called chutney dall . You can mouse over the categories to see the otehr names for it.

  18. lakshmiammal says:

    Hi Veena,
    It is the whole idly rice and not the rawa.

  19. Usha says:

    hi!
    how long should we keep those thattais in the dhoti? 10 minutes is enough?

  20. vijayalakshmi chidurala says:

    Hi laksmi I like this recip, because it is same look like our pappuchekkalu which is made by rice flour, my kids like this snack very much my problem is i dont have rice flour, i have idly rice more now i got new recipe from u with idly rice i want to try immediately. thank u very much

  21. Deepa Palat says:

    Dear Lakshmi Amma (I really don’t know how to address you, bit confusing…),

    This recipe of making thattai resembles much the way my amma makes it. But I couldn’t decipher what fried gram stands for (Is it Kadala Paruppu a.k.a Bengal gram or any other). Can you pls clarify. I would want to try it once.

    Also I see a compelling reason for complimenting your blog…The way you present the recipes, the authentic presentaion…Great work ma.

    1. lakshmiammal says:

      I meant varutha kadalai/ chutney pappu/ dahlia. I should have used the word roasted gram dall.. I apologize..
      Lakshmiammal is my grandma’s name whom I dedicate this blog to. You can address me as you like , as long as I know you are addressing me , the author of this blog. :)

  22. Sumathy Rajagopal says:

    I love the way you presented the recipe. Nice!

  23. arthu says:

    wow wow wow thanks alot a great dtld procedure.vil prepare yaar,thnks a lot .the picture seems to be gu*-d:)

  24. arthu says:

    can u please provide the vedio or if ur video is in some other site can u pls tell me

  25. ddeeppaa says:

    nice one, will try out.

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