Friday, October 21, 2016


Kodo millet/varagu - 1 cup
Raw rice - 1/2 cup
Roasted gram - 1/4 cup
De-husked black gram, red chili powder, butter, chick pea split/channa dal - each 1 tbsp
Salt to taste
Asafoetida powder - 1 good pinch
Water to make dough
Oil to deep fry

Take rice and millet in a vessel and soak together for 1 hour.

In this mean time soak chick peas split.

Dry roast roasted gram and de-husked black gram. Powder them seperately.

After 1 hour drain water and spread over a clean cloth to dry excess water.

After 15 minutes powder in a mixer and roast in a kadai until the flour releases moisture. Do not over-roast to change colour. Just the flour need to heat completely. That is enough.

Now mix all the ingredients in a mixing bowl and knead to make a smooth stiff dough by adding water.

Now take a ball of a big gooseberry size or 3 cm diameter.

Take a plantain leaf or a plastic sheet to flatten this ball. I used a cling film piece.
Flatten it by your palm and then using fingers.

Deep fry in hot oil and drain oil in a paper towel.

Crispy thattais are now ready.


  • If you like more spicier, add more red chili powder. I added just 1 tbsp as my kids don't like spicy.
  • Sesame seeds can also be added.
  • To find the consistency of the dough take a ball and flatten it. If the sides are smooth then it is right. Or if you see cracks on the sides, then add little more water and knead again.
  • You can see cracks at the edges in this picture. You can prick the dough to avoid puffing.
  • If oilis too hot reduce the flame or else thattais will burn at edges.

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