August 10, 2012


Its my first Gokulashtami after my wedding and I wanted it to be great. So, I decided to make quite a lot of snacks that Lord Krishna would very much like. I started with this amazing Thattai recipe that I got from my mom. The thattais came out perfectly and melt in the mouth as well. For all those who are looking for a yummy thattai recipe, read on...

Makes: 20 thattais (varies with the size of each thattai)


Rice Flour - 1 cup
Urad Dhall Flour - 2 tablespoons
Channa Dhall/Kadalai Paruppu - 2 tablespoon
Butter - 3 tablespoons
Red Chilli Powder - 1 tablespoon
Curry Leaves - 2 or 3
Asafoetida/Hing/Perungaayam - a pinch
White Sesame Seeds - 1/2 teaspoon
Salt - to taste
Oil - for frying
Water - 2-3 tablespoons


1. Soak the channa dhall for about 30 mins in warm water 
2. Sieve the rice flour and urad dhall flour twice individually, to make sure you get rid of small grains that remain in the flour.
3. Dry roast the rice flour and urad dhall flour separately for 3 minutes each.
4. Dry roast the sesame seeds till they turn a little golden brown.
5. In a bowl, add the flours to sesame seeds, butter, red chilli powder, asafoetida, curry leaves, salt and channa dhall.

6. Add water in three intervals very carefully and mix the dough well to form a smooth pasty dough.

7. Grease a plastic sheet with oil. Make a lemon sized ball out of the dough and flatten it with your fingers to form a circular disc. Prick them with a fork to minimize puffing while frying.

8. Heat the oil and deep fry the thattais in medium heat till they turn golden brown. Make sure they turn golden brown evenly.

Hot, crispy, melt-in-the-mouth Thattais are ready to eat.


1. Cut the curry leaves into tiny pieces. If there are larger pieces, they tend to separate from the dough when frying.
2. Sieve the flours well and make sure you don't have any foreign materials. 
3. Grease your hand with a bit of oil to avoid the dough sticking onto your palms.
4. Prick the flattened dough with fork multiple times to avoid puffing up while frying.

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