Thattai/Thattu Vadai/Rice flour thattai – South Indian Snacks

Thattai recipe with step by step photos. Thattai or thattu vadai are one of the popular deep fried Snacks from Tamil cuisine. Traditionally these were made with rice flour, urad dal flour, salt and other ingredients. Festivals are incomplete without thattai and murukku in most South Indian homes. Thattai are known as Nippattu in karnataka and chekkalu in Andhra. However all these 3 are different in texture and taste as they are made with different proportions and ingredients.

Each home has their own recipe of making these to suit their personal preference. This recipe yields light, tasty and crispy thattai that you can make for a tea time snack.


Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai. Try this crispy and crunchy thattai and share your comments!

Check out other snacks recipes:

Prep Time : 10 mins     Cooking Time : 30 mins

Yield : 35


Rice Flour : 2 cups (I used store bought)

Urad dal Flour : 2 tbsp

Pottu kadalai : 2 tbsp

Garlic : 3 nos (Crushed)

Red Chilly Powder : 1 tsp

Sesame Seeds : 1 tbsp

Butter : 2 tbsp

Asafoetida : 1/4 tsp

Curry leaves : 1 spring

Salt as needed

Water as needed

Oil to deep fry


  1. Take all ingredients ready to knead a dough to make thattai.

2. Take 2 tbsp butter with 1 cup of water in a pan. Keep it on medium heat. Heat it to melt butter. Turn of heat. Allow it cool down to knead a dough.


3. Mix rice and urad dal flour and fried gram dal (pottukadalai), asafoetida, red chilli powder, salt, sesame seeds and curry leaves as well. Add melted butter water little by little to make a smooth non sticky dough. Keep covered.4. Make equal sized balls of (gooseberry sized) and keep it covered. 5. 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.


6. 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.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. Store it in air tight container.


  1. If you want to add peanuts, add roasted ones 3 – 4  tbsp for this recipe.
  2. If you have no pottu kadalai, you can skip it too. Used soaked channa dal.
  3. Butter can be replaced with oil.
  4. You can prick the thattais here and there before frying, with toothpick if you feel it’s not cooked evenly.
  5. 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.

9 Comments Add yours

  1. OMG!! I am literally tempted to take few pieces off that plate of yours. I love thattai a lot but its been a long I made this at home. Diwali is usually the time I try to deep fry some snacks. This is a great share and I love how you pressed the thattai with the dabba.

    Liked by 1 person

    1. Thank u so much. I too love thattai.

      Liked by 1 person

  2. 🧑🧑🧑 thattai … oh my ! these look so crispy and scrumptious!

    Liked by 1 person

    1. Thank u for stopping by savvy


  3. I luv them too πŸ™‚ real crisp πŸ‘ŒπŸ‘Œ

    Liked by 1 person

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