Thattai Vadai Snacks

Thattai Vadai is a popular south Indian snack. Other names are thattu vadai, thattai murukku. There are various thattai recipes but the core ingredient is rice flour.
  • Rice flour – 2 cup
  • Urid dal – 2 tbsp
  • Pottu kadalai (puffed chana dal) – 3/4 cup
  • Curry leaf – 2 sprig
  • Shredded coconut – 2 tbsp
  • Sesame – 2 tbsp
  • Chana dal – 2 tbsp
  • Red chilly powder – 2 tsp
  • Asafoetida – 1/4 tsp
  • Salt – to taste (3 tsp)
  • Butter – 2 tbsp
  • Oil – for deep frying


  1. Soak the chana dal in water for 1 hour. Keep aside.
  2. Dry roast the rice flour for few minutes till it looses moisture. I use store-bought rice flour and it takes 2-3 minutes per cup of flour to get that loose texture.
  3. Dry roast the Urid dal till it smells good (not red), let cool and powder it.
  4. Powder the puffed chana dal (dalia flour). 
  5. Put the flours in a large mixing bowl. Add butter, curry leaf, soaked chana dal, sesame, red chilly powder, shredded coconut, hing. Mix salt with a cup of water and use this to knead the flour.
    Knead the dough to a very soft stage (like chapati dough). Apply some oil over it. 
  6. Make small lemon size balls (approx 30 numbers).
  7. Take a  ziplock cover and open three sides with one side closed. Or simply fold a plastic sheet and use it to press thattai. 
  8. Place one ball inside the opened ziplock cover , close and press using a flat cup (as shown in photo above). Prick a few holes using a fork or toothpick (to avoid thattai puffing up). But I didn’t prick all the Thattais (as mine are thin only). 
  9. In the meantime start heating the oil in a frying pan. As it gets maximum heat, put the pressed thattai and reduce flame to medium. After a few seconds flip and cook till bubbles settle. Take out , drain excess oil and keep on paper towels. Just like this fry the thattai one by one. The whole process may take 45 minutes.Store in airtight containers and enjoy!

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