Wednesday, August 8, 2012

Thattai recipe -Thattu vadai - How to make thattai - Gokulashtami recipes

thattai-recipe-thattu-vadai
Thattai recipe (Thattu vadai) Gokulashtami recipes. How to make crispy thattu vadai at home - with step by step pictures and instructions.


Thattai / Thattu vadai is made mainly for diwali in our house holds. But mom says can be made mainly for gokulashtami too. We make uppu seedai, vella seedai and kai murukku for gokulashtami in my mom’s house. This year, as our paati passed away, we have no celebrations, but wanted to try this thattai as it has been ages (really  long timeRolling Eyes) since I had this. So I was craving for some for past few days. This is my first time I am trying and it came damn tasty and crispy too! Thanks to amma, I asked her the recipe for thattu vadai yesterday and tried it as such. Now I have enough for next 2 weeks. Coz, only I like it, so I am the lone eater of it :D
We can add peanuts, curry leaves like we get in restaurants, but in our home we make this way, and I love this way a lot. So made it that way. If you like peanuts, you can add it along in this recipe.
thattai+recipe

Thattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 10 mins    |  Cook time: 25 mins    Makes: 35

Thattai recipe (Thattu vadai) Gokulashtami recipes. How to make crispy thattu vadai at home - with step by step pictures and instructions.

Thattai recipe
Ingredients

Rice flour(I used Idiyappam flour) - 2 cups

Urad dal flour* - 2 tbsp

Pottu kadalai flour - 1 tbsp

Asafoetida - 1/4 tsp

Red chilli powder - 1 tsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Sesame seeds - 1 tblsp

Butter - 2 tbsp

Salt - as needed

Water - as needed

Oil - for deep frying


*Roast urad dal until nice aroma rises and then cool down, grind to a fine powder. Sieve it and use for snack items that call for urad dal flour.

Method

  1. Soak channa dal and urad dal for 1 hr.Mix rice flour,urad dal and fried gram dal (pottukadalai) flour,asafoetida, red chilli powder, salt, softened butter, sesame seeds and the soaked dals well. Add water little by little to make a smooth non sticky dough. Keep covered.
  2. thattai preparation step 1
  3. Make equal sized balls of (gooseberry sized) and keep it covered. Take two zip loc covers, grease it with few drops of oil. Keep one ball at a time and put the other greased cover over it and use a flat bottomed bowl to press it. You can do this with your fingers as well. I do this way to get a good shape and also makes job easier.
  4. thattai preparation step 2
  5. After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even. Carefully take off from zip lock cover by inverting it on one hand and drop in hot oil.Cook in medium flame.
  6. thattai preparation step 3
  7. Flip and cook for more time until the bubbles completely ceases(stops) After the bubbles stops, cook for 1 more minute in medium – low flame to ensure cooking completely. Drain in paper towels. Do one by one and finish all the dough. Cool down.
  8. thattai preparation step 4
Notes
  • If you want to add peanuts, add roasted ones 3 – 4  tbsp for this recipe. You can skip adding soaked urad dal.
  • Adding curry leaves also enhances the taste. You can also add grated coconut 2 tbsp for this recipe.
  • If you have no pottu kadalai flour, you can skip it too.
  • Butter can be replaced with oil.
  • You can prick the thattais here and there before frying, with toothpick if you feel it's not cooked evenly.
  • The channa dal and urad dal adds punch to the thattai , but soaking is very important.
  • When you drop the thattai, the oil should be really hot. While cooking, do it in medium low flame. Its important to cook the thattais a minute even after the bubbles stops. otherwise in the middle, it wont get cooked.
Store in airtight box and enjoy as your coffee / tea time snack! At last, my craving for thattai came to an end today :) thattai-recipe



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74 Stars(comments):

  1. tempting and nice clicks as usual....adding greenchillies paste gives a very nice flavour...my sis adds moongdal and cumin seeds too...love dese...

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  2. very nice click esp with the rope :) u never failed to impress anyone :)

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  3. Looks so perfectly made n so crispy

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  4. Thanks Raji.. Was about to search this recipe...
    http://recipe-excavator.blogspot.com

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  5. போட்டோவில் பார்க்கும் போதே சாப்பிடனும் போல இருக்கு.....
    superb clicks...

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  6. Really very very tempting and beautiful clocks...

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  7. perfectly made...looks awesome and yummy...nice clicks too.

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  8. frying them is an art for crispiness....Looks very temepting

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  9. Crispy and crunchy thattai, very tempting pictures!

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  10. Awesome. Nice color :)Perfect !!

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  11. Thanks for posting this at such an appropriate time... As usual, drooling clicks :)

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  12. I was looking for this traditional recipe,looks awesome n perfect as it should be..Bookmarked...

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  13. inviting dear...join us in Fast Food Noodles event.

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  14. Super yummy thattais and me too craving for some.Sometimes my patti adds pepper powder too instead of red chilli powder. Super presentation

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  15. Raks, Nice presentation .. Thattai, grandma used to do it in the past almost same way...but now a days store brought only..We use the Poori pressurer

    great-secret-of-life.blogspot.com

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  16. We are still working our way through a pack of Grand sweets' thattai - but once that is over, I'll be sure to try out your recipe... Looks perfect!

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  17. nice presentation..i will try this

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  18. Beautifully done, those crispy thattais makes me drool.

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  19. perfect thattai...looks so crisp n yuSpicy Treats
    Ongoing Event ~ Celebrate Month of Shravanmmy...as usual nice clicks n presentation!!

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  20. Thatai looks picture perfect. I love thatai but , I know that they are very time consuming to prepare. I am getting very motivated to make them soon after looking at the thatai's.

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  21. Looks crispy n yum ....nice clicks

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  22. crispy & so very flavorful!!
    Prathima Rao
    Prats Corner

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  23. wow Perfect thattai raji,Happy Krishna Jayathi to u n ur Family...

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  24. Hey I was not too keen on making these, as it will i thought,these will need rolling out something that is a zero here. But imagine my surprise when i saw the stamping method. Joy ho joy.
    Thanks. Happy Janasthmi. Mine certainly has become happier now.
    I am hosting WTML All through August’12. Do send me your entries

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  25. Look super yum snack. I have never tried alone doing this, may be I should after seeing your tempting clicks

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  26. Hi Raji , its been looooooooong time I was away from blogging cos of my parents visit. Thattai looks absolutely mouthwatering and we do the same way but never add soaked urad just we add only channa dhal, curry leaves and some time little garlic if we want garlic thattai's. Anyway its way too tempting.

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  27. oh..my fav one..And your pics are remarkable :)
    http://nicesaranya.blogspot.com/
    http://foodandtaste.blogspot.com/

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  28. One more dish done with my list....Thanks Raks!! Looks great!! Will try pretty soon..

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  29. Thattai looks more than perfect n crispy.There's one thattai pics already in draft waiting to post,but still I would like to give ur recipe a try..Way too good.

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  30. Thattai looks perfect n crispy. :) Can we powder Pottu kadalai and use ??

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  31. Thattai looks perfect n crispy. Can we powder pottu kadalai and use ?

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  32. Yes vidya, thats how I used in this recipe.

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  33. Thanks for posting this recipe, I added one tblsp butter more and the thattai Is brittle and breaking!

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  34. I followed your directions and made thattai. It came out very well. Thanks for sharing this recipe with us. I have put this recipe in my blog and given credit to you.
    Link.http://nithyascorner.com/?p=1541

    Your pictures are beautiful.

    -nithyascorner.com

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  35. Hi Raks, thanks for a really great recipe post. It prompted me to sit down with my grandmother this Deepavali and learn how to make thattai's (or elladai)!

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  36. Thanks for the recipe. I had tried it this Diwali and I am proud of the outcome :) Also, your pics are lovely and encourages me to try out more recipes.

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  37. Thank for the recipe...I tried this recipe and it came out perfect and crispy...
    http://foody-buddy.blogspot.com/

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  38. Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.

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  39. Thanks for sharing the recipe.. I did try it out today And it came out perfectly well. My hubby and kids loved it.

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  40. Hi! Thattai is my fav savory. Had a doubt- cab this b made in the microwave? I make Namak paras in the microwave with just a dash of oil.

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    Replies
    1. I am not sure how it would turn out :)

      Delete
  41. Hi Raks,

    I tried this recipe , tattai were very crisp when I fried them.
    They tasted really good too. But after a while , they became soft.
    So , what do I do about that?

    ReplyDelete
    Replies
    1. It could be of uneven flattening, be sure to make it thin and even ... Otherwise, using more butter will soften the thattai too..

      Delete
  42. I made the thattai's today & just got off the stove. This is the first time in my Thattai attempt that they came out so well. The color however is a bit darker than yours. I made 56 thattai's by your measurements. Only a couple of points that may be helpful. After making 3 or 4 thattai's spray some pam on the plastics so it is easy to remove them to fry. The balls tend to get a bit dry too. May be I should have them covered while I was making them. Anyway they turned out super.

    ReplyDelete
    Replies
    1. Thanks for ur counts..Would be helpful as i thought would this much be more or less for me.. and thanks for the tips too..

      Delete
    2. I made thattai with same measurement,it came out good. I felt the thattai is darker not like urs. I think it's Booz of adding pottukadalai powder.

      Delete
  43. Hi Raks,

    I dont have sesame seeds in stock at home. Will making the thattai without sesame seeds come out well?

    ReplyDelete
  44. Hai akka, I love ur blog last time I tried badhusha , now it become our favorite sweet, now I tried this thattai it came out good but not flat like urs, little fluffy and very crispy , what to do for that

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  45. Hello Ms.Anand,
    You have a great blog. I just made thattais today as per a recipe I had, it doesn't call for urad dal flour. It didn't come out very well. Can you please help me with the cup to gram measurement in your recipes? It would be great help. I am going to try the potato murruku tomorrow. I am a little confused with the cup measurements. The gram conversions are pretty different for different flours in different website

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  46. Can i use the same oil that i used for frying gulab jamun

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  47. Hi Raks, Can I use ragi flour instead of rice, for making ragi thattai?

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  48. Not sure Sindhu. I haven't tried or have any idea how it would turn out.

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  49. Hi raks if i use tge processed rice flour do i have to fry it or just proceed as u have described.please help

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  50. I tried this and came out really well. thank you . the dough seemed to be a bit dry after a few mins but the thattais were good!!

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  51. Hi Rajeswari,

    Am a regular reader of your blog, but messaging for the first time. Your recipes are too good. Good work!! Keep it going

    Priya

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  52. Hi mam, can I know the measure of urad dal n gram flour if I am using 1/2 kg rice flour plus do i have to roast the rice flour just like I do for the murruku maavu?

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  53. Try measuring 1/2 kg flour in cup and convert the other measures. Hope its helpful

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  54. Thanks To you...I prepared thattai and it came good.But some thattai are not crispy...I followed the same procedure..any tips to make all the thattai crispy

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  55. If its in even thickness, it will be crispy through out. If you have oven , you can bake it later to make it crispy for trouble shooting.

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  56. I tried this today,.It came out so well,. thanks for the recipe :)

    ReplyDelete
  57. I tried it..flavour was good.but it turned kind of dark..or else its not cooked..can u tell the correct consistency of how the dough should be?.. Like more tight or loose..pls...

    ReplyDelete
    Replies
    1. It should be a non sticky dough. Cook in low flame for more time and make sure it's evenly thin.

      Delete
  58. can i make the dough the previous day to make thattai, will it still be good ? pls reply

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  59. I don't know why my thattai was not crispy but the taste was so good

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  60. I suggest you to make it fresh.

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  61. Tried Thattai yesterday came out very well . As a beginner in cooking I feel happy that it came out well.All Credits to u .

    ReplyDelete
  62. thattai came not crispy ..may i know the reason please

    ReplyDelete
    Replies
    1. Making uneven thickness may be the reason. Or try fry for more time. If you have oven, you can bake it in oven to make it crisp. !80 deg, 5 minutes.

      Delete
  63. Hi
    Thanks for the recipe. My thattai is leaving cracks. It is crispy and all.What could be the problem?

    ReplyDelete
    Replies
    1. Coarse flour and less water. Sprinkling little more water will help.

      Delete

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