One of the traditional snacks of south India. I learnt this recipe from my grand mother.

Cooking time:  approx 1 hour


  • 2 cup idli rice ( boiled rice)
  • 2 cup raw rice
  • 1 cup urad dhal
  • 12 to 15 red chillies
  • 1/2 spoon asofotedia powder or small piece of stone asofotedia soaked in water.
  • 1/4 cup channa dhal.
  • 2 stem chopped curry leaves.
  • Salt to taste.
  • A small piece of coconut cut into tiny pieces
  • 3/4 liter oil for deep frying


Soak both the rices and red chillies for about 6 hours.

Grind to smooth thick  paste without adding much water.

Add salt to taste.

Dry fry urad dhal and powder.

Soak channa dhal for 2 hours.

Add the powdered urad dhal into rice batter, and soaked asofotedia water.

Add soaked channa dhal and coconut pieces.

Mix everything very well.If the dough is very thick sprinkle some water and mix it.

Now your dough is ready. Cover with a wet cloth and keep aside.

Take a small portion of the dough and make it into balls of small lemon size.

In a big plastic sheet apply oil.

Arrange the small balls on the plastic sheet with equal distance.

Keep a small piece of plastic sheet on top of the balls and press with a flat bottom bowl.It will look like small puris (thattai)

Make the remaining dough like this.

In the mean time heat the oil. When it is hot add 6 to 7 pieces of thattai one by one and deep fry.

Turn it over and deep fry. (Keep in slow flame and fry now)

Fry the thattai till is it well cooked.

When done remove it from the oil and spread it on a tissue towel.

Store in an airtight container.

Chitra's Photography
Chitra’s Photography

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