Sunday, 6 March 2016


Thattuvadai is a nice snack loved by all. It is a perfect match with hot tea in the evenings. The base ingredients are the same as the ingredients of murukku. The only extra ingredient is soaked chana dal. Easy to prepare. so simple. can be stored for more than 10 days. so crispy and addictively tasteful.


Raw rice flour 250 gms
Fried gram powder 100 gm
Asafoetida half pinch
Red chilly powder one teaspoon
Urad dal (roasted) powder one spoon
Ajwain seeds (to flavour and comfort feel)
Salt required 
Soaked chana dal one tablespoon( to be soaked for half an hour)
Softened butter one spoon

Oil to fry


Mix Raw rice flour, fried gram powder, urad dal powder, salt, asafoetida and red chilly powder together.
Add softened butter and mix well.
Add water little by little to knead into a soft consistency.
Incorporate ajwain seeds and soaked chana dal.

Make a gooseberry size balls by greasing your palm.

Press the ball in between the dry white cloth into a thin disc with your fingers.

Repeat this process to entire balls.

Heat the oil in a wok and drop the discs one by one carefully.

Allow to deep fry.

Flip other side of the discs to fry both sides evenly.

Collect the deep fried discs in a paper towel to absorb the excess oil

Keep aside to cool a store in an airtight container.

In our home this is being prepared during festive days and any home rituals. You can incorporate sesame seeds and torn curry leaves to enhance more taste. 

Do try out and let me know how it turned out to you, dears..!

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