Rice flour-2 cups
Urdh Dal Flour – 4 tbsp ( Slightly dry roast Urad dal in a pan.Powder it in a mixie.)
Green chillies – 6 no
Curry leaves chopped – 2 tbps
Bengal gram – 2 tbsp
White sesame seeds(optional)-1/2 tbsp
Melted butter – 3 tbsp
Salt to taste
Asafoetida1/4 tsp
Cooking Oil for deep frying


  • Soak the Bengal gram in 1/2 cup of warm water for an hour until soft.
  • Grind green chillies and Asafetida in a mixer.
  • Then add all the ingredients& green chili paste together.
  • Add the melted butter to the flour mixture and mix it well. Then add water little by little and keep on kneading till it becomes stiff dough. Be careful in not adding too much of water.
  • Make small balls of the dough in a well-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
  • Grease your fingers and press the ball with your fingers to flatten it.
  • Press it thin. It’s ok if the edges get frayed a little.
  • Then with a fork prick all over the Thattai because we don’t want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Heat the oil in a deep kadai. When the oil is heated up, put a little bit of dough. If it rises up well and sizzles then the oil is ready for frying. If it settles down, then the oil is not ready yet.
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Once cooled, store them in an air tight container.

Source: Sadhana’s Kitchen


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