Srilankan Thattai vadai/Ulunthu Thattai/Thattai recipes/Diwali special / Thattu vadai

Written by: 7aumsuvai
Srilankan Thattai vadai, Diwali special deep fried snacks from Srilanka that is slightly spicy, crispy and yummy. Recipe was prepared by our friend Kumuthini from Srilanka. Must try snack recipe for this Diwali, prepare, enjoy and share with your friends and family.

Yields around 150 to 200 (depends on the size of Thattai)
  • 4 to 5 cups – Maida
  • 2 cups – Split black gram/Ulunthu / Urad dal (broken)
  • 1 to 1 1/2 – Dry red chillies (or add as needed)
  • 20 to 25 cloves – Garlic ( or add as needed)
  • 2 to 3 tbsp – Fennel seeds / Sombu (crush it with hand while adding to the flour)
  • 20 to 25 no’s – Curry leaves /Karuvepillai (chopped finely)
  • 1/4 cup – Oil for kneading
  • Oil for deep frying
  • Water for grinding and kneading
  • Salt to taste

Preparation method:
  1. Soak split black gram/ urad dal in enough water for 2 to 3 hrs or until well soaked. Drain the water completely before adding it to the flour.
  2. In a blender, add 1 to 1 1/2 cup of water, dry red chillies as needed, and garlic cloves as needed, blend it to a coarse paste. Set it aside.
  3. Take a wide mixing bowl, add maida, black dal/urad dal/ulunthu along with salt, mix well thoroughly. Now, add crushed fennel seeds/sombu, chopped curry leaves and continue to mix.
  4. Followed by chilli and garlic paste, mix well gently so that spices spread all over the flour. Add water only if needed, knead it to a soft and pliable dough. If needed add more flour.Finally add oil and knead it well. Make small balls (gooseberry sized) out of it.
  5. Take a butter paper(as shown in the picture)/ zip lock bag or plastic cover grease it with oil. Take a ball and flatten it using your palm; carefully take it from the plastic sheet and keep it aside. (or follow the steps as shown in the video)
  6. Heat oil in a pan, keeping in medium flame carefully drop them and deep fry until golden brown. Drain the excess oil by placing them over a paper towel and let it cool down completely then store in an airtight container.

  • You may add more flour if the dough is little watery. Also do not forget to add salt while adding more flour.
  • Always deep fry over medium flame for the Thattai to cook evenly.
  • If heat from the dry red chillies are not enough, you may add red chilli powder as needed.  

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