Easy Thattai Recipe – Diwali Snacks Recipes

Easy Thattai Recipe

Shall we commence this year Diwali preparations? Here is an easy recipe for you all. Anybody can try this as this does not need any special consistency checks or special equipment. I have shared all tips to get the right crispy thattai and also some tricks to set things right if at all it fails. I failed twice and with ammas guidance, I finally made it and here is the easy thattai recipe.

Easy Thattai Recipe

Kindly go through the notes for all tips and tricks. Here is a complete collection of 50 Diwali recipes.

Diwali Recipes


1 cup= 240 ml

easy thattai recipe

Makes 15-20

  • Rice Flour- 1 cup
  • Urad dhal flour-2 tbsp
  • Salt-To taste
  • Butter-1 tbsp
  • Gram Dhal-1 tbsp
  • Curry Leaves-A spring
  • Asafoetida- A pinch
  • Red Chilly Powder – 1/2 tsp
  • Water – Max 8 tbsps (Don’t add at a stretch.)
  • Oil- To deep fry

All ingredients to be in the room temperature.

easy thattai recipe
Easy Thattai Recipe

1.Measure and keep all the ingredients ready.

2.Soak gram dhal in hot water for 20 minutes.

Thatai recipe

3.In a wide bowl add everything except oil, soaked gram dhal and water.

  1. Slowly mix everything together with your fingers by adding 4 tbsp of water initially.
  2. You have to knead the dough into a firm but soft dough. You might max need 8 tbsp-10 tbsp of water.
  1. Make into small balls and close and keep with a damp cloth. To flatten you can either just use your palm or any of the below methods.
  2. Take a butter paper and grease with a drop of oil. Place the ball and close with a side of a butter paper and roll with a roller or flatten with a flat bowl.
easy thatai recipe
  1. In the meantime heat the oil for frying.
  1. Flatten the remaining dough as you fry. Don’t flatten everything together. Prick some random holes on each flattened piece with a fork.
thatai recipe
  1. Carefully take the flattened ones and deep fry them one by one. Do not crowd and fry them till the bubble stops. The oil has to be really hot when you drop them.
Thatai recipe

11.Drain the excess oil and store in an airtight container when they cool down.

  1. Repeat the same for the remaining dough. Thattai is ready for your Diwali preparations.

Do not flatten them altogether. This might dry them and break.

Always close the remaining batter with a damp cloth.

If the thattai don’t turn crispy it means the liquid part is more. You can add half spoon of roasted bengal flour for this.

If it breaks this means a lack of liquid, so add drops of water.

Never add water at a stretch.

The oil has to be in high flame and after you drop the flattened thattai lower to medium flame and fry.

I use coconut oil for deep frying.

Store them in an airtight container after they completely cool down.

Do not let them in the open air for a long time to avoid the loss of crispiness.

I personally would recommend storing for a maximum of 10 to 15 days.

You can use idiyappam flour or homemade rice flour (Raw Rice).


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