Thattai is a popular South Indian savoury snack, native to Tamil cuisine. Crispy and deep fried, it is a versatile snack - be it tea-time, appetizer, evening snack or serving along a main dish.
It is commonly made during festivals like Krishna Jayanthi and Diwali.
Thattai Recipe
Ingredients for Thattai
How to make Thattai
Usually made with rice flour, there are numerous variations of thattai. Here are some of the popular variations to this crispy snack.
- Mint flavour- Add 1 to 2 tblsp of chopped mint leaves and 1/4 tsp of ajwain.
- Masala flavour- Add 1 tsp of red chilli powder and 1 tsp of cumin seeds.
- Garlic flavour- Add 10 to 12 garlic cloves, 1/2 grated coconut and 6 to 8 dry red chillies. Mix it with the dough.
- Puzhungal Arisi - Instead of raw rice, use boiled rice.
- Wheat - Add equal quantities of wheat flour and rice flour.
- Spinach - Mix handful of chopped spinach leaves.
- Ragi - Just like the wheat variation, add equal quantity of ragi flour and rice flour.
- Rava - Replace raw rice with sooji (rava)
- Methi - Instead of rice flour and bengal gram , use 1 cup maida and 1 bunch chopped methi leaves.
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.
