Ingredients
Equipment
Method
- Soak chana dal in hot water for 30 minutes.
- In a dry pan, lightly roast urad dal on low to medium-low heat for 1–2 minutes until warm but not browned; remove and set aside.
- Add rice flour to the same pan and roast on low to medium-low heat, stirring often, until warm to touch; remove and transfer to a mixing bowl.
- In a grinder, combine roasted urad dal and roasted chana dal (if using), and grind to a fine powder; sieve and set aside.
- In a mixing bowl, combine roasted rice flour, urad dal flour, fried gram dal flour, roasted chana dal powder, sesame seeds, red chilli powder, asafoetida, salt, butter, chopped curry leaves, and grated coconut (if using).
- Gradually add water, a little at a time, mixing well to form a smooth, soft, non-sticky dough.
- Divide the dough into small, equal-sized balls (gooseberry-sized) and set aside.
- Grease a ziplock bag or butter paper with oil. Place one ball of dough on the greased surface, cover with another greased sheet, and press gently with a flat-bottomed bowl to flatten.
- Use your fingers to press the dough thin and even, ensuring it is uniform in thickness.
- Prick the dough with a fork to prevent puffing during frying.
- Heat oil in a heavy-bottomed kadai over medium to medium-low flame. Test oil temperature by dropping a small piece of dough—if it rises immediately, the oil is ready.
- Carefully slide the flattened thattai into the hot oil using your hands, ensuring it is fully submerged.
- Fry on medium-low heat until golden brown and bubbles stop forming completely.
- Flip and cook for an additional 1 minute to ensure thorough cooking.
- Remove with a slotted spoon and drain on paper towels.
- Repeat for all dough portions, frying one by one.
- Allow the thattai to cool completely before storing.
Notes
Safety Notes:
Use caution when handling hot oil; keep a lid nearby to smother any potential flare-ups.
Ensure the oil is not overheated—medium to medium-low flame is ideal to prevent burning.
Always use a slotted spoon or tongs to avoid splattering.
Substitutions: Use store-bought idiyappam flour instead of homemade rice flour for convenience.
Replace fried gram dal flour with roasted peanuts (skinned and coarsely ground) for a nutty flavor.
Substitute curry leaves with a pinch of cumin seeds for a different aroma.
Use ghee instead of butter for a richer taste.
Storage: Store cooled thattai in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep in the refrigerator for up to 1 month or freeze for up to 3 months.
Pro Tips: Dry roasting the rice flour removes moisture and enhances crispiness.
The dough should be soft but not sticky—adjust water accordingly.
Pressing the dough with a bowl and then flattening with fingers ensures even thickness and crisp texture.
Pricking with a fork prevents the thattai from puffing up during frying.
Make sure the oil is at the right temperature—too hot causes burning, too cold causes greasiness.
Ensure the oil is not overheated—medium to medium-low flame is ideal to prevent burning.
Always use a slotted spoon or tongs to avoid splattering.
Substitutions: Use store-bought idiyappam flour instead of homemade rice flour for convenience.
Replace fried gram dal flour with roasted peanuts (skinned and coarsely ground) for a nutty flavor.
Substitute curry leaves with a pinch of cumin seeds for a different aroma.
Use ghee instead of butter for a richer taste.
Storage: Store cooled thattai in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep in the refrigerator for up to 1 month or freeze for up to 3 months.
Pro Tips: Dry roasting the rice flour removes moisture and enhances crispiness.
The dough should be soft but not sticky—adjust water accordingly.
Pressing the dough with a bowl and then flattening with fingers ensures even thickness and crisp texture.
Pricking with a fork prevents the thattai from puffing up during frying.
Make sure the oil is at the right temperature—too hot causes burning, too cold causes greasiness.