By: cn
hi! i made thattais n they came out very delicious!i added red chilli flakes n a bit of chilli-ginger paste to it. i also added few tbsps of sour curd when binding the dough. the result was amazing!
View ArticleBy: hithaishi
I made this today, came awesome.my husband and kid loved it.I used my chapati maker to flatten the dough, that was quick. Thanks for the receipe
View ArticleBy: Allison
I LOVE thattais! Thanks for the recipes and procedures. I have been wanting to make these for a long time. Of course they are good on their own, but I think they will make an excellent substitute for...
View ArticleClik here to view.
By: JustaGirl
Planning on making these for my mom when she visits in September They are her absolute favourite! Will post pics once I am done.
View ArticleBy: Cauvery Jayshankar
I tried thattai muruku and came out tasty. I added curry leaves and chilli powder too. Thanks for the easy and quick to make recipe!
View ArticleBy: Tasneem
Thank you for all the effort you have put in providing these wonderful recipes. I stumbled upon your site whilst searching for this recipe – thought they were called elladai. In fact I tried two of...
View ArticleBy: veena
Hi I enjoy reading your site and I tried out thattai, they tasted good as soon as fried but turned soft next day. What could be the reason? Another thing, how to add your site as reader for my ipad?...
View ArticleBy: Priya
Very good recipes. For the thatai, do i use soaked rice powdered or soaked rice powdered and fried ? pls help me. i want to make it today.
View ArticleBy: GEETHA SUBRAMANIAN
I read your receipe. Can you please clarify, whether we can use rice flour purchased from shops. If it has to be prepared by us , whether we have to use raw rice or boiled rice
View ArticleBy: Sudha
I want to ask which oil you use for frying.The colour is very nice.pl.do reply. I alternate between 2-3 oils for frying, but this one is traditional Sesame oil –DK
View ArticleBy: Karthik
I tried this recipe but they blew up like pooris and tended to either be soft inside or charred on the outside if I kept them for a longer time in the oil. What am I getting wrong?
View Article
