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Nutrition Value of Thattai

From: 533.40424.20

A detailed nutritional value profile of the Thattai from the government food safety standards approved laboratory report. Explore the nutritional data of Thattai on our portal.

Nutrition Value of Thattai

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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.

Servings: 12  

Amount  per serving  

%Daily Values  

  Energy           154 cal   ___
Protein       1.2 g    2% 
Carbohydrates  12 g4%
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 C0.2 mcg 0%



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Nutritional Value

  • 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

Watch Recipe Video

Event/Festivals Served/Most Popular During

Recipe Contributor


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

Preparation Steps

For preparing dough:

  1. 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. 
  2. Once it has mixed well add water little by little and knead it.
  3. The prepared dough shouldn't be too soft or hard. 
  4. You can manage the consistency by adding a few teaspoons of rice flour or water as needed.
  5. 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:

  1. In a pan add oil as required for deep fry and let it heat at high flame for a few minutes.
  2. Take a piece of banana leaf/plastic sheet/zip lock cover, grease them with oil.
  3. 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. 
  4. Do not press them too thin or too thick.
  5. You can use any small flat bottomed vessel to gently press them and get the perfect round shape.
  6. Once the oil is hot enough, lower the flame to medium and drop these small disc shaped dough into the oil, one by one.
  7. Let it fry, when it starts to float and puff up a little flip it so that it is evenly cooked.
  8. When the sizzling sound and bubbles have stopped you can take them out.
  9. Place it on a strainer or tissue to remove excess oil.
  10. Repeat the same process for the remaining dough.
  11. You can store these in an airtight container and it can stay crisp for over a week.
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