Thattai ( savoury)

Thattai is a gluten free snack which is so crunchy spicy and a very good accompanyment for tea. Its a mixture of rice flour, fried gram flour and urad dhal. A gluten free snack loved by all age groups in south India. It stays well in an air tight container for 3 to 4 weeks. Thattais are famous in karamadai a place near coimbatore. Crunchy yummy snack which is deep fried in oil. Raw rice flour is washed, dried, milled, roasted (which is called as processed rice flour ) used for savouries but, this is a quick method of making savouries with store bought rice flour. A time saver and you don’t need to run to flour mil to grind it. Here comes easy quick method using store bought rice flour to make thattais without compromising the taste and texture. Homemade is always tasty, hygienic and heavenly.

[Watch step by step video attached below. Background music played by my daughter.]

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍘CUISINE : Indian

🍘COURSE : Snack

🍴YIELD : 30 thattais


Rice flour – 250 gm

Fried gram – 50gm

Channa dhal -30gm

Urad dhal – 100gm

Sesame seeds – 1/2 tbsp

Ground but oil – 700ml

Butter – 40gm

Red chilli powder – 1/2 tbsp

Salt – 3/4 tbsp

Water – 300 ml (to make dough)

Asafoetida a big pinch.

Curry leaves – a handful ( chopped)


Firstly soak channa dhal in water for an hour.

In a pan dry roast urad dhal until colour changes and keep it aside.

In the same pan add rice flour, roast it till warm in medium flame.

In a mixer jar add roasted urad dhal, fried gram and grind it to a fine powder.

Now seive rice flour and ground flour together.

Take a big bowl add in the sifted flours, chilli powder, sesame seeds, salt, butter and asafoetida.

Add the soaked, drained channa dhal and curry leaves to it.

Now add water little by little and make a thick dough.

Add oil in a pan and let it heat.

Add a teaspoon of hot oil to dough and mix well.

Make small balls out of the dough.

Spread a plastic sheet or silicon sheet apply oil on it and keep the balls on it.

Using a cup (with flat base), press the balls and flatten them.

Now press with fingers and make them little more thin.

When oil is hot, remove thattais gently from the sheet and drop them one by one .

Fry three at a time.

In medium flame fry them and when the bubbles settle down (stop bubbling) drain the thattais and place them on absorbant paper.

When thattais cool down, transfer them to an air tight container.

Thattais can be served with tea or coffee.



You need to apply oil on the sheet every time before placing the balls to remove thattais easily from the sheet without sticking.

When oil is hot, take a teaspoon of it and add it to dough and mix well then make balls. Do not miss this step.

Above said ingredients are exactly measured and given. You may add or minus chilli or salt as per your requirement.

Given accurate water measurements.

Ragi muruku (CHAKLI)

Muruku is generally made during Diwali and on holidays for kids to munch. Ragi (finger millet) is one ingredient that I try to include in all my cooking and baking. Ragi is highly nutritious and rich in calcium. I wanted to try ragi muruku since long time. It turned out so crunchy and delicious with the aroma of ground nut. Homemade snacks are always healthy and mouth watering. Do try it for your family and enjoy it!

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 60 minutes

🍲CUISINE : Indian

🥘COURSE : snacks

🍴YIELD : 3/4 kg


Ragi – 1cup (450 gm)

Rice flour -1/2 cup (225gm)

Fried gram 1/8 cup (95gm)

Red chilli powder – 1tbsp

Butter – 3tbsp

Ground nut oil for frying

Sesame seeds – 1tbsp

Cumin seeds – 1tbsp


Dry roast fried gram till warm.

In a mixy jar, powder the roasted fried gram .

Dry roast ragi and rice flour till warm.

Sift Ragi flour, rice flour and fried gram flour together.

Add chilli powder, sesame seeds, cumin seeds, butter and salt.

Make a dough by adding water little by little.

Fill in the muruku making instrument and squeeze in fumming hot oil directly.

Fry in medium flame.

Let the muruku fry until the bubbles settle.

Take out the muruku and place them on tissue paper to remove the excess oil.

Crispy muruku is done.

Note :

Used store bought rice flour.

Added 3 tsp of hot oil from wok to make dough .

Muruku (chakli)

Snacks are a must in all homes . Be it kids or adults everybody love snacking. Mid morning or evening tea-time, muruku plays a very important role in it. With a hot cup of tea or coffee or milk, muruku goes well with anything. During festive season like Diwali, we make different type of sweets but when it comes to savoury its muruku that everybody loves. Home made muruku is really yummy and you can’t stop by having one. Ingredient proportion and shape of muruku may vary in each house but it is made with rice everywhere which is gluten free. During festive season people gather in mil to get their flours ground. For this muruku recipe, you don’t have to run to mil to ground any flour. You can make everything at home and with the goodness of ground nut oil it tastes amazing. Do try it for your family and friends and stay healthy !

⏲PREP TIME : 45 minutes

⏲COOK TIME : 3 hours

🍜CUISINE : indian

🥘COURSE : savoury

🍴YIELD : 2 kg


Idli rice – 4 cups

Urud dhal – 1/4 cup

Fried gram – 3 & 3/4 cups

Black sesame seeds – 1/ 2 tbsp + 1 tsp

White sesame seeds – 1/2 tbsp

Ajwain seeds – 1 tsp

Long red chillies – 15 no.

Ginger – 1 inch

Garlic – 4 no.

Cumin – 1 & 1/4 tbsp

Butter – 7 tbsp

Asafoetida – 2 pinches

Water as required

Rock salt – 2 & 1/4 tbsp

Groundnut oil for frying – 1 L


Soak idli rice in water for 4 hours.

Separately soak ajwain in 3 tsp water for half an hour.

Dry roast urud dhal till golden colour and blend it with fried gram to a fine powder.

Sift the fine powder and keep it aside.

In a small mixer jar , add red chillies and make it flakes.

In a grinder , add soaked idli rice , ajwain water (strained), red chilli flakes , salt , ginger, asafoetida, garlic and water to grind them.

The batter should be very smooth .

Transfer the batter to a bowl and add the sifted flour, sesame seeds, cumin seeds, butter and water to make a thick dough.

You can add red chilli powder , salt or water if required.

Let the oil get heated in a big pan .

Transfer the dough to the muruku making instrument and squeeze the muruku on backside of skimmer spoon.

Drop a small dough in oil and check whether it is hot .

Drop the spoon on hot fuming oil .

Can fry 3 to 4 murukus at a time in medium flame.

When the bubbles settle, take out muruku and place them on tissue paper to remove excess oil .

Allow muruku to cool down.

Later transfer the muruku to an air tight container.


You can add a tsp of hot oil to batter for better results.

Measure all the ingredients in same cup.

I have used aalaku for measuring the ingredients.

Banana flower fritters / vada

Usually Banana stem, leaves and fruits are used or consumed in our day today life. Banana flower is consumed rarely because it involves tedious job of cleaning before cooking it also it tastes sometimes bitter. My mom used to say that we need to ask for red banana flower otherwise thenvaalai (karpooravalli) banana flower to the grocer. But now a days we buy groceries in air conditioned shops so we blindly pick the fruits & veggies which are clean and attractive to our eyes. But not all the flowers are bitter.

Banana flower vada is very tasty and my family loves it so I don’t mind the task of cleaning it when it has loads of nutrients and health benefits for ladies. It can be had as a snack or can be served as side dish for rasam, curd or sambar. Lets get started with the recipe of making vadai.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 30 minutes

🥘 CUISINE : Indian

🍴COURSE : side dish / snack

🥗 YIELD : 25 vadas


Remove the style and the transparent shell shown in the picture below.


Channa dhal – 1 cup

Banana flower – 1 (cleaned & chopped)

Ginger – 1 inch

Fried gram – 3 to 4 tsp

Fennel seeds – 1& 1/2 tsp

Green chillies/ red chillies – 6 to 7

Small onions – 1/2 cup (chopped)

Coriander leaves – little

Salt as required


Soak Channa dhal for 2 hours ,drain and keep aside.

Cleaned, chopped florets are put in buttermilk for a while.

In a mixer jar grind fennel seeds, drained florets, chillies, ginger, Channa dhal, fried gram and salt.

(Keep aside 2 tbsp Channa dhal before grinding to add to final batter )

To the ground mixture, add 2 tbsp channa dhal, chopped onions and coriander leaves and mix well.

Make balls, flatten the vadas in palm .

Deep fry the vadas until crisp in medium flame.

Hot vadas are ready to serve.


You can even skip the onions.

Added fried gram to absorb the moisture and to have oil free vada.

Rice flour can also be added instead of fried gram.