Hey, stop that, your boy is sleeping.
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.
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.
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.
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”
wow i love this crunchy snack! thks for the detail recipe! will surely try this one
My MIL made this for me this time. The idli rice gives thattai that CRUNCH .. Love it
and i am fond of the crunch :). Thanks a lot for posting this, Lakshmi. Mom’s recipes are the best, aren’t they :).
i love crunch but no idea what thattai is. does this taste like murukku?
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!
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
My favorite!! We call it Nippattu in Kannada.Love it.Thanks LA!:))
Happy Mother’s day.
what gorgeous, perfect thattais. your recipe is very well described.
wow!!..i love thatais …I also have tried it at home …but it did not come out the way u have made it …
Hmmmmmm looks toooo good. Adding it to the index soon.
Thank you friends!
Aruna, It is a one whole garlic- about 10 to 15 pods.
Thattai looks so crisp!!! I have one question…. No need to add any butter or oil to the dough??
Hi lakshmi, I have a question , in the ingredients u mentioned that ildy rice means that r iidy rawa
gosh….lovely snacks….thanks indeed for sharing
My MIL makes thattai but with rice flour.Got to try your version,looks very crispy and crunchy…
what is fried gram dal? Is it the chana dal you fried it??
Hi MT, yes,my mom makes tahttai without any butter or oil added to the dough.
Fried gram dall is dahlia or called chutney dall . You can mouse over the categories to see the otehr names for it.
It is the whole idly rice and not the rawa.
how long should we keep those thattais in the dhoti? 10 minutes is enough?
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
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.
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. 🙂
I love the way you presented the recipe. Nice!
wow wow wow thanks alot a great dtld procedure.vil prepare yaar,thnks a lot .the picture seems to be gu*-d:)
can u please provide the vedio or if ur video is in some other site can u pls tell me
nice one, will try out.