Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.
Amount per serving
|Vitamin A||131 mcg||2%|
|Vitamin B3||0.4 mg||4%|
|Vitamin B9||2 mcg||2%|
|Vitamin C||0.2 mcg||0%|
- Interesting Facts
- Recipe/Cooking Process
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- Energy - 154 cal
- Protein - 1.2 g - 2%
- Carbohydrates - 12 g - 4%
- Fiber - 0.4 g - 1%
- Fat - 11 g - 14%
- Cholesterol - 0 mg - 0%
- Vitamin A - 131 mcg - 2%
- Vitamin B3 - 0.4 mg - 4%
- Vitamin B9 - 2 mcg - 2%
- Vitamin C - 0.2 mg - 0%
- Rice flour can be a healthy alternative for wheat in case of a gluten free diet.
- Urad dal is rich with minerals such as phosphorus and calcium that helps with bone and teeth health.
- Minerals such as magnesium, potassium and iron content are good for heart health, boosts immunity and improves the digestive system
- It is also fiber rich hence ideal to be included in a weight loss diet.
- In Karnataka it is known as 'Nippattu' and as 'Chekkalu' in Andhra Pradesh/ Telangana.
- With a few inclusions to the original ingredients there is a Salem (Tamil Nadu) special snack called 'Thattai vadai settu'. It is prepared in sets as two small discs of Thattai with grated beetroot and carrots sandwiched between them. It also comes with many other different fillings and chutneys.This version of Thattai has become popular among the Indian chaats.
Suggested consumable by age groups
- A significant quantity of 2-3 can be consumed by all age groups.
Good times to eat:
- It can be enjoyed anytime especially as an evening snack.
Eat along with:
- This is perfect to munch with a hot cup of tea or coffee and Indian sweets.
- It can also be eaten alongside meals like Indian variety rice.
When not to eat or eat more often:
- As it is a deep fried snack it is better not to consume often.
Story/History of recipe
Thattai is a South Indian snack that has gained popularity all over the country. There are various types of the same available with minor variations and different names. It is popular during the festival seasons especially Diwali. It holds traditional values and one of the important offerings made for many poojas and special occasions both in homes and in temples.
Recipe Ingredients, Preparation Steps and Occasions Served
The following are the ingredients needed to prepare around 8 - 10 numbers of Thattai,
- Rice flour - 1 cup (raw rice soaked in water for about 1 hour, dried, ground and sieved)
- Urad dal flour - 1 tablespoon (Urad dal dry roasted and ground)
- Chana dal flour - 1 tablespoon
- Chana dal - 1 tablespoon (soaked in water)
Note: Both Chana dal mentioned here are also known as yellow split peas
- Cumin / sesame seeds - 1 teaspoon or as preferred
- Curry leaves - a few leaves chopped
- Chilli powder - 1 teaspoon or as preferred
- Asafoetida - 1/2 teaspoon
- Salt - as required
- Butter - 1 teaspoon
- Water - as required for dough
- Oil as required for deep frying
For preparing dough:
- Take a big bowl, add the three flours, Chana dal, cumin/sesame seeds, chilli powder, salt, asafoetida curry leaves and butter. Mix the contents well.
- Once it has mixed well add water little by little and knead it.
- The prepared dough shouldn't be too soft or hard.
- You can manage the consistency by adding a few teaspoons of rice flour or water as needed.
- Take a small amount of dough and try rolling it, if you can roll then the consistency is good. Add a teaspoon of oil to it and keep it aside.
For preparing Thattai:
- In a pan add oil as required for deep fry and let it heat at high flame for a few minutes.
- Take a piece of banana leaf/plastic sheet/zip lock cover, grease them with oil.
- Grease your palm as well and take a small amount of dough, roll them into a ball and press them flat in the shape of Thattai on the greased banana leaf.
- Do not press them too thin or too thick.
- You can use any small flat bottomed vessel to gently press them and get the perfect round shape.
- Once the oil is hot enough, lower the flame to medium and drop these small disc shaped dough into the oil, one by one.
- Let it fry, when it starts to float and puff up a little flip it so that it is evenly cooked.
- When the sizzling sound and bubbles have stopped you can take them out.
- Place it on a strainer or tissue to remove excess oil.
- Repeat the same process for the remaining dough.
- You can store these in an airtight container and it can stay crisp for over a week.
Kandra foods ships all over India ( to all the pin codes), and usually it takes 1-4 days to reach the destination based on zones you belong to.
No we don’t charge any extra for shipping the products prices are all inclusive.
The best thing you can do is to ask your security or neighbor to collect it and keep it with them and you can later collect it from them. If you don’t respond the product will be sent back to us and you may have to still bear all the shipping costs to get it delivered.
There is no minimum or maximum order value, when your order is worth Rs 2000 and more you would get a discount and you can avail it any time including the current order.you can proceed ordering as much quantity and varieties you can. For corporate orders you are requested to do an online transfer to the bank account instead of paying online on the website.
Yes, we may have seasonal deals and discounts and its not assured always, but then you can always avail a discount when your order is worth Rs. 2000 and more, you can ask for it over the chat or write to us or call directly to the available number on the website.
Yes, we serve custom orders for occasions like Srimantham (Baby shower), Oni function, festivals, small events, marriages, naming ceremonies, etc.
Yes, you can. You have to specifically mention it during your purchase, sometimes it would be chargeable based on the purchase value, product, event/occasions etc.
Yes, you can order at least 7 days in advance. So we make sure it's delivered on time to your door. We serve at least 200+ function/bulk orders every month, the most common functions we serve are the baby shower (Srimantham), Oni function, Naming ceremony etc.
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