Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various spices, lentils & grains. Thattai found in every state, every district and even every family has its own distinct taste, flavour, texture or colour.  Also it has been given different names like thattu vadai, thattai murukku in Tamilnadu, nippattu in Karnataka, chekkalu in Andhra Pradesh, papdi in North India. Now the recipe for thattai prepared in our family for generations:


Since this is a lengthy post, readers can just click on the following links to go directly to any of the sections like cooking procedure, variations or comments.

Yields: 31 thattai


  1. Idli rice – 1 cup (200 g)
  2. Bengal gram (kadalai paruppu/ split chickpeas) – 1 tbsp
  3. Black gram (ulundhu) – 1 tsp
  4. Black gram flour – 1 tbsp
  5. Roasted gram (pottu kadalai) flour – 1 tbsp
  6. Ghee or butter or hot oil – 1 tsp
  7. Red chilli powder – 1½ tsp
  8. Turmeric powder – ½ tsp
  9. Asafoetida powder (hing) – ¼ tsp
  10. Salt – 1 tsp
  11. Coconut pieces – 1 tbsp
  12. Curry leaves – 2 sprigs
  13. Peanut oil or coconut oil for deep frying – about 500 ml
thattai ingr

Cooking Procedure:

Dough making: Time taken – 10 min (excluding the time for soaking & flour making)

  • Wash & soak rice (for 3 hours) and Bengal gram & blackgram separately.
  • Grind rice into a fine paste after adding enough water required for smooth grinding.
  • Transfer the dough to a mixing bowl.
  • Add black gram flour, roasted gram flour, red chilli powder, turmeric powder & asafoetida powder into the dough and mix well.
  • Add salt & ghee and knead until incorporated.
  • Add soaked lentils, coconut pieces & curry leaves and mix well.
  • Now divide dough into goose berry sized balls and cover them with dry cloth.

   Thattai making:

  1. Place a ball of dough on a clean dry cloth, press & spread it with the tip of your fingers into a thin disc.
  2. Press 15 more balls in the same way while leaving enough space between each disc.
  3. Now heat oil (1 inch depth) in a frying pan over medium flame.
  4. When you notice the oil beginning to smoke, reduce the flame to low.
  5. Remove a disc by slightly lifting the cloth & placing the disc onto your fingers (except thumb) and drop it carefully into oil (at about 170 deg C).
  6. Repeat step#5 to drop 3 more discs into oil and fry them in medium flame.
  7. When the sizzling sound settles, remove them using frying spoon.
  8. Place fried thattai on paper towels to drain excessive oil.
  9. Repeat steps 5 to 8 to fry the next batch.
  10. Now turn off the stove.
  11. Repeat steps 1 to 10 to press another set of discs until all the dough is used up.
  12. When fried thattai reach room temperature, store them in an air-tight container.
  13. Serve crispy savory thattai with tea or coffee in the evening.
thattai frying.gif


  • You may use store-bought black gram flour or prepare it at home by dry roasting lentils in medium flame, grind them at room temperature & sieve through a fine mesh; You can also grind roasted gram and sieve the flour before using.
  • If you find your dough sticky, wrap it in a dry cotton cloth for some time; it helps to absorb the excessive moisture.
  • It took 50 min for pressing & frying all these thattai; my grandma could have done it much faster than me. If you have a person to assist you in frying or pressing, you would be able to finish it in 30 min.
  • I fried 4 thattai in a batch & hence pressed 16 at a time; you may change the batch size according to the surface area of oil & size of cloth.
  • I used cold-pressed peanut oil and you can adjust the heat & time according to the oil you are using; We can make perfect crispy thattai only when we fry them constantly in medium flame.
  • If you find it laborious to press the dough, place it between 2 greased polythene sheets (or baking sheets) and press with roti/ tortilla press or you can press it as shown below. At the end you need to press with your fingers to flatten them as thin as possible. But I prefer to press them on a piece of cloth rather than plastic sheet as it absorbs the moisture (unlike polythene sheets) & in turn helps to make thattai crispier & faster.


If you want to make thattai in a jiffy, you can make the following changes in the above recipe:

  • Replace rice dough with store-bought raw rice flour.
  • Replace soaked lentils with roasted gram or roasted peanuts.
  • You can just add crushed peppercorns & cumin seeds replacing curry leaves, coconut pieces, chilli, turmeric & asafoetida powder.

75 Comments Add yours

  1. Looks delicious!

    1. Megala says:

      Thank you !

  2. Hey…Loved this version..I also make this but ingredients are different..Will definitely try this !!

    1. Megala says:

      Yes, I remember seeing something similar, Suhali, in your blog, these are really delicious treats ! Thanks a lot !

  3. Nirathya says:

    One of my favourites and your recipe is awesome dear Meghala 🙂 .
    One small correction dear , it is called as Nippattu in Karnataka and Chekkalu in Andhra pradesh. Hope you rectify it dear.

    1. Megala says:

      Thank you so much for pointing it out, I will change it immediately !
      Btw many thanks for passing by !!

      1. Nirathya says:

        Never mind dear .. it was a small typo. Keep posting awesome recipes as always 🙂 .

    1. Megala says:

      Thank you!

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