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August 31, 2018

Thattai Murukku Recipe – Thattai Recipe - Thattu Vadai Recipe

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Thattai recipe

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.

thattai murukku

Thattai recipe / Thattu vadai Recipe

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


1 cup = 250ml
  • Idiyappam flour - 1 cup
  • Roasted urad dal flour - 3 tsp / 1 tbsp
  • Melted butter - 1 tbsp
  • Soaked chana dal or fried gram dal/ pottukadalai - 1 tbsp
  • Red chilli powder - 1 tsp
  • Asafetida / Hing - 1/4 tsp
  • Black sesame seeds - 1 tsp
  • Chopped curry leaves - 2 tsp
  • Salt & water - as needed
  • Cooking oil -  to deep fry


  1. In a wide bowl, mix all the ingredients, butter.
  2. Mix well. Add water gradually and make a smooth dough.
  3. Take a big gooseberry sized ball. Pat in a greased zip lock cover.
  4. Prick with a toothpick. Arrange the thattai in a cloth and rest for 10 minutes.
  5. Deep fry both sides till bubbles cease. Remove and drain in a tissue paper.
  6. Store in a box after it cools down. Stays crispy for one to 2 weeks.


  • Wash and soak 1 tbsp chana dal in required water for an hour. In a wide bowl, take the rice flour, roasted urad dal flour, salt, sesame seeds, hing, chopped curry leaves, soaked & drained chana dal or fried gram dal.

  • Add melted butter and mix well. Make sure butter is mixed well with the flour.

  • Add water gradually and make a smooth, non- sticky dough.  Make big gooseberry sized balls and keep it covered with a wet cloth till use.
  • thattai recipe thattai recipe

    • Take 2 zip lock covers or any thick sheets. Grease with oil and place a dough ball over one sheet. Cover with another sheet. Take a small bowl and press the dough to make a flat and thin circle. To make crispy thattai, pat it thin. You can cut the thattai into perfect round shapes with the bowl if you like.
    • thattai recipe
    • Shape all the balls into thin circles.  Carefully remove the thattai. If the thattai breaks while patting or removing it, dough is dry. So sprinkle little water to the dough and then make shapes. Remove the thattai from Zip lock cover and arrange them in a cotton cloth to absorb extra moisture. Let it rest for 10 minutes.
    • thattai recipe
    • Heat oil to deep fry. Drop a pinch of dough into hot oil. If it rises to the top immediately, oil temperature is right. Now keep the flame medium and drop the thattai. Cook both the sides till bubbles cease and becomes golden brown. Drain in a tissue and store in an air tight box after it cools down.Stays good for 2 weeks !thattai recipe


    • Prick the thattai with a fork without fail. It prevents the thattai from puffing up.
    • Oil temperature should be perfect. If the oil is too hot, thattai becomes golden brown without cooking properly.
    • Cook slowly in medium flame. Remove the thattai only after the bubbles cease completely else it will become chewy.
    • Pat it thin and even else it won’t cook perfect.
    • To make crispy thattu vadai, pat it thin.

    Try this crunchy thattai murukku and enjoy !
    thattu vadai

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    harini said...

    Hi can i use the same recipe for home made processed rice flour?Can i dry roast the flour and follow the same recipe?I want to try.

    Chitra said...

    Hi Harini, yes you can try. I hope it will work

    harini said...

    Hi chitra i tried kai murukku with this flour instead of thattai as my amma was much interested to try kai murukku.the flour was made 2 days back but due to chill weather it is not completely dry.the murukkus are crunchy and tasty.ofcourse swirls were not that perfect.we are not experts at making kaimurukku.that doesn't matter at all as long as the crunchiness is perfect.thanks for the kaimurukku recipe.

    harini said...

    Hi chitra i tried kai kurukku with the processed came out tasty and was not that much wet flour.i prepared the flour 2days back.still my amma wanted to make came out well.swirls were not so perfect as we are not expert in making kai muruku.but tasted so good.thanks for the recipe.

    Chitra said...

    Thanks a lot for your feedback Harini. Happy it worked :) Your experience will be helpful for others too. Thanks for sharing :)

    Sv said...

    Hi , would it be possible to share the brand of rice flour used

    Chitra said...

    Hi, You can use double horse, Nirapara, Eastern idiyappam flour.