Thattai @ thattu vadai @ thattai murukku @ elladai @ nippattu @ chekkalu ( ppaahh, so many names 😃) is one of my most favorite South Indian snacks recipe. Usually thattai is prepared with rice flour, urad dal flour, butter or oil. But nowadays in many snack shops, thattu vadai is prepared using maida/ all purpose flour, pottukadalai maavu (fried gram dal flour), vanaspathi and cooking soda to make it white, crispy and melt in mouth. But I followed a traditional Tamil style thattai recipe from one of my old cookbooks. It comes out golden brown in color and tastes crispy, slightly hard just like the way it should be.
Traditionally thattu vadai is prepared using homemade processed rice flour but today I have shared the same recipe using store bought idiyappam flour to ease the job. In my family, we don’t have the practice of making thattai for Krishna jayanthi. But many people make elladai / thattai for this festival. So I thought of sharing this easy, crispy thattu vadai recipe with you all as my Gokulashtami special recipe. Lets see how to make Tamilnadu style thattai recipe with step by step pictures.
Check out my other Gokulashtami recipes in THIS LINK.
Check out my other Gokulashtami recipes in THIS LINK.
Thattai recipe / Thattu vadai Recipe
How to make thattai / thattu vadai with store bought rice flour, urad dal flour and butter
Cuisine:
South Indian
Category:
Snacks
Serves:
25 nos
Prep time:
10 Minutes
Cook time:
5 Minutes
Total time:
15 Minutes
INGREDIENTS
1 cup = 250ml
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HOW TO MAKE THATTAI
- In a wide bowl, mix all the ingredients, butter.
- Mix well. Add water gradually and make a smooth dough.
- Take a big gooseberry sized ball. Pat in a greased zip lock cover.
- Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
- Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
- Store in a box after it cools down. Stays crispy for one to 2 weeks.
THATTAI MURUKKU RECIPE - STEP BY STEP PICTURES
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