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Oct 17, 2014

411 : Puzhungal Arisi Thattai/ Parboiled Rice Thattai

Thattai is a popular snack in Tamilnadu.  I already posted the Thattai recipe in my blog. But this time I made this Thattai with parboiled rice.   Try this recipe  and share your comments.


Parboiled Rice                             2 cup
Bengal gram                               2 tbsp.
Red chili powder                          ¼ tsp.
Asafetida                                     ½ tsp.
Melted butter                                2 tbsp.
Coconut oil                                    1 tbsp.
Sesame seeds                                 ½ tsp.
Broken fried peanuts                        2 tbsp. (optional)                            
Curry leaves                                   few
Salt                                                to taste.
Oil                                                  for deep frying


  • Wash and soak boiled rice in water for 4 to 5 hrs.
  • After that grind the boiled rice in to a thick smooth paste without adding any water
  • Soak the Bengal gram in 1/2 cup of warm water for an hour until soft. .Drain the water in channa dal and keep it aside.
  • Now add the whole soaked channa dal, peanuts, salt, curry leaves, red chili powder,asafetida powder and sesame seeds in to the grounded rice paste mix it well.
  • Add melted butter, hot coconut oil and mix it and knead it to make a soft dough.
  • Make small balls of the dough in a well-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
  • Grease your fingers and press the ball with your fingers to flatten it.
  • Press it thin. It’s ok if the edges get frayed a little.
  • Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Heat the oil in a deep kadai. When the oil is heated up, put a little bit of dough. If it rises up well and sizzles then the oil is ready for frying. If it settles down, then the oil is not ready yet.
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Once cooled, store them in an air tight container.
  • Enjoy them with your hot tea, or with piping hot rasam rice .

See  My Deepavali Sweets and Snacks Recipes  Here:


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