Thattai ~ Savory treats for festivals

Savories are always a crispy snack to munch in the festival season or even when you have a small chit chat with your family. This thattai is a not so easy to make at the first time. Practise makes this savory easy to make. This is mainly prepared for many festivals in India like Gokulastami, Diwali or karthigai deepam. Learn how to make this thattai following the steps given.


YIELD – 30 Thattai


Raw rice flour - 1 cup
Urad dhal flour - 2 tbsp.
Roasted gram dhall - 1/2 cup
Butter - 1 1/2 tbsp.
Gram dhal - 1 1/2 tbsp.
Chilli powder - 1 tsp.
White Sesame seeds - 1/2 tbsp.
Hing - 1/4 tsp.
Salt - as per taste
Oil - to deep fry.


  1. Soak gram dhall in water for 30 minutes.
  2. Dry roast the raw rice flour.
  3. Dry roast the urad dhall until lightly brown. Let it cool and grind to a fine powder.
  4. Dry roast the roasted gram dhall until aromatic. Let it cool and grind to a fine powder.
  5. Mix raw rice flour, urad dhall powder and roasted gram dhall together.
  6. Sift it in a sieve together thrice to remove any coarse flour.
  7. Drain the water from gram dhall.
  8. Dry  roast the sesame seeds until they start to pop.
  9. Add drained gram dhall, butter, chilli powder, sesame seeds, hing and salt to this and combine well.
  10. Add water little by little to make a soft dough.
  11. Make small equal sized doughs of goosberry size.
  12. Flatten the dough to a very thin flat thattais.
  13. Prick all the thattais with a fork to avoid puffing of thattais during deep frying.
  14. Heat oil in a wok.
  15. Deep fry the thattais in batches in medium flame until golden brown. Do not over crowd the wok.
  16. Thattais are ready to be served.
  17. You can store it for 2 weeks.



  • Do not apply more force while kneeding the dough to avoid the hard thattais.
  • If you are making more divide the flour into parts and make dough with each part one by one only after finishing making thattais from one dough, this will avoid the thattais to become red soon.
  • Flatten the dough to thin thattais so that it will be crispy
  • You can also add 2 tbsp. of grated coconut. But roast the coconut before you add it to the dough. But if you add coconut you cannot store it for more days.
  • You can avoid using roasted gram dhall also.

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Unknown said...

Looks lovely

looks so crispy.....

Unknown said...

very crispy and like the presentation :)

looks really crispy and yummy

Kavitha said...

crispy and yummy snack...

Feel like munching those crispy beauties..well done.

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