Crispy Thattai Vadai Recipe: South Indian Snack
1 hour 10 minutes
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About Crispy Thattai Vadai Recipe: South Indian Snack
Thattai Vadai, also known as Thattai Murukku, Nippattu, or Thattu Vadai, is a beloved crispy South Indian snack perfect for festive occasions or an afternoon tea treat. This recipe unveils the secrets to achieving perfectly crunchy, flavorful vadas, made with a delightful blend of rice, roasted chana dal, and a touch of spice.
Traditionally enjoyed during celebrations like Pongal, Diwali, and Krishna Jayanthi, Thattai Vadai brings families together. Its irresistible crunch and unique flavor profile make it a standout among South Indian snacks. Prepare to be amazed by the simplicity and satisfying results of this classic recipe.
Learn how to master the art of making Thattai Vadai at home and impress your friends and family with this authentic South Indian delicacy.
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 500 gm Rice ponni rice
- 500 gm Bengal Gram Dal chana dal, coarsely ground, roasted
- 15 Chili dried, red
- 1.5 tsp Salt or to taste
Wet Ingredients
Other
- Oil as needed, for deep frying
- 1 Cotton Cloth for shaping the vadai
Instructions
Prepare the Rice
- Wash 500g ponni rice thoroughly and soak in water for 2-3 hours.
Grind the Bengal Gram
- Grind 500g roasted Bengal gram into a coarse powder. Do not grind it too finely.
Grind the Rice and Chili Paste
- Drain the soaked rice completely. Grind the rice with salt and water to a smooth batter. Separately, grind 15 dried red chilies with 3 tablespoons of soaked rice to a semi-coarse paste.
Combine and Mix
- Add the chili paste to the rice batter and grind until you get a smooth batter similar in consistency to idli batter. Transfer the batter to a bowl. Add the coarsely ground Bengal gram, room temperature butter, and soaked chana dal. Mix well.
Check Consistency and Seasoning
- Check the seasoning (salt and spice). Adjust as needed. The dough should have the consistency of poori dough.
Shape the Thattai Vadai
- Spread a cotton cloth on a flat surface. Take small portions of the dough, shape them into balls, and flatten them gently on the cloth. Create the characteristic Thattai shape.
Fry the Thattai Vadai
- Heat oil in a kadai. Test the oil temperature by dropping a small pinch of dough; it should rise to the surface immediately. Fry the Thattai Vadai in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, flipping halfway through. Avoid burning.
Drain and Serve
- Remove the fried Thattai Vadai and place them on a paper towel to absorb excess oil. Once cool, store in an airtight container. Serve and enjoy!
Recipe Notes
Expert Tips for Perfect Thattai Vadai
- For extra crispy Thattai Vadai, add a pinch of baking soda to the batter.
- Ensure the oil is at the correct temperature before frying to avoid soggy vadas.
- Don't overcrowd the pan when frying; fry in batches for even cooking and optimal crispiness.
- Allow the Thattai Vadai to cool completely before storing to maintain its crispiness.
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 342mgFiber: 3gSugar: 1g
Loganayaki Thamilselvan
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Such a flavorful dish! Can’t wait to taste it.
This is so inspiring! Can’t wait to cook it.
This looks so tasty! Thank you.
This is a fantastic recipe! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.