Category Archives: Diwali Sweets Recipes

Thattai | Thattai Recipe With Stepwise Pictures

Thattai Recipe

Very Tempting Snack!

I love Thattai so much especially the ones sold in Adyar Anandha Bhavan. Even in my school days, if my dad asks me what snack I want, I would always say Thattai first. After moving to USA, I did not find tasty Thattai sold anywhere.

I wanted to make Thattai for Krishna Jayanthi so when I looked for Thattai recipes, I bumped into Raks’s Kitchen Thattai recipes. I found the recipe to be very simple and easy to follow. Thanks Rak’s Kitchen for sharing this recipe. I made Thattai and shared it with my friends on Krishna Jayanthi. They also loved it. Hereafter, I could make batches of thattai at home and have it whenever I want. Yeahhhhh!


Preparation Time. 10 minutes
Soak Time. 1 hour
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Snack
Serves. 4


Rice Flour (Arisi Mavu) – 2 Cups
Urad Dal Flour (Ulutham Paruppu Mavu) – 2 Tablespoons
Roasted Gram (Pottu Kadalai) Flour – 2 Tablespoons
Asafoetida (Perungayam) – 1/4 Teaspoon
Red Chilly Powder – 1 Teaspoon
Channa Dal (Kadalai Paruppu) – 1 Tablespoon
Urad Dal (Ulutham Paruppu) – 1 Tablespoon
Sesame Seeds (Ellu) – 1 Tablespoon
Butter or Oil – 2 Tablespoons
Roasted Peanuts (Varutha Verkadalai) and Curry Leaves – (Optional)
Oil – For Deep Frying
Salt and Water

Note. The ingredients shown will vary with the original quantity.


1. Soak channa dal and urad dal in water for 1 hour. Do not skip this step. Meantime, fry urad dal in a dry pan until nice aroma rises. Then let it cool down.

2. Grind the urad dal to a fine powder. In a bowl, add rice flour, urad dal flour, roasted gram dal (pottukadalai) flour, asafoetida, red chilli powder, salt, butter, sesame seeds and the soaked dals well. You can also add roasted 3 tablespoon peanuts and curry leaves (as desired) to further enhance the taste.

  • Do not add butter more than required because at the time of frying, excess butter will disintegrate Thattai. The whole dough may go waste.
  • You can also add 2 tbsp of coconut. It gives a good flavor.
  • You can also microwave curry leaves for 2 minutes to make it crispier and add it to the dough.
  • Butter can be replaced with ghee and oil.
  • Using roasted gram flour is optional.
  • If you add excess water, once Thattai is fried, it will lose its crunchiness.

3. Add water little by little to make a smooth and soft non sticky dough. Make small gooseberry sized balls. Meantime, keep the dough covered so that it does not dry out.

4. Take two zip loc covers or square plastic sheets and grease it with few drops of oil. Keep a ball on one of the zip loc cover and close the balls using the other zip loc cover. Using a flat bottomed bowl, press the ball into a flat round shape. You can also do this with your fingers. Using a flat bottomed bowl makes the work of getting the round shape easier. Meantime, heat the oil. It should be really hot. After flattening with the bowl, flatten some more with your fingers to make it thin and even. Just before frying, using a fork or toothpick, you can prick the Thattai here and there if you sense its not cooked evenly. Carefully take the Thattai off from the zip lock cover and drop it in hot oil.

  • The more thinner Thattai is, the more crispier will it be.
  • If you are making a large batch, then pressing Thattai using a flat bottomed bowl is a wise idea as you will be done in minutes. Also, make Thattai in batches by keeping the dough covered. While you make Thattai using one batch, keep the other Thattai batch covered.
  • You can also use a puri press to flatten Thattai.

5. While cooking, cook it in medium low flame. When you drop Thattai in the oil, it will get cooked on one side and rise to the top. At this point, flip it over and cook for some more time (medium-low heat) until the bubbles completely stop. After the bubbles stop, cook for 1 more minute to make sure Thattai has cooked completely. Drain Thattai in paper towel and cool it down. Repeat the same for all the balls.

  • If Thattai breaks while dropping it in oil, then the consistency is not correct. Add more flour, reduce the water and adjust the measurement of the ingredients accordingly.
  • Frying on low flame will yield very oily Thattai.
  • When Thattai is done, it will look pale orange in color but when it cools down, it will turn to its natural golden color 
  • Store Thattai in an airtight container only after Thattai cools down completely otherwise it will lose its crunchiness.

Importance of Butter

Butter gives crispiness (in tamil – garagarappu). Do not add butter more than required because at the time of frying Thattai, excess butter will make Thattai disintegrate. The whole dough may go waste.

You might also like:

Ribbon Pakoda/Ola Pakoda/Ribbon Murukku

Ribbon Pakoda/Ola Pakoda/Ribbon Murukku

Ribbon Pakoda is quite simple to make. You do not need much preparation. My father used to buy Ribbon Pakoda during my childhood days. Those days, I did not like Ribbon Pakoda much. After moving to USA, I missed Ribbon Pakoda so much, but now I am glad that I am able to make Ribbon Pakoda at home. When my parents came here for Sanvi’s First Bday Celebration, I made Ribbon Pakoda for my parents and they liked it so much. It came out well. I was happy that my father liked it because he likes Ribbon Pakoda very much. Usually, I make murukku in batches and store them in an airtight container. Gj will complain about deep fried snack but then  finish it off soon.


Cooking & Preparation Time: 40 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Shelf Life. 5-20 days
Serves. 2


Rice flour (idiyappam flour) – 1 cup
Besan flour (kadalaimaavu) – 1/2 cup
Butter – 1.5 tablespoon
Chilli powder (milaga thool) – 2 teaspoons
Sesame seeds (ellu) – 1/2 to 3/4 tablespoons
Garlic paste – 1 teaspoon
Cumin powder (seeraga thool) – 1/2 teaspoon (optional)
Asafoetida – 1/4 teaspoon
Salt – as desired
Oil – to deep fry


1. In a mixing bowl, add rice flour, besan flour, chilli powder, sesame seeds, butter, garlic paste, cumin powder (optional), asafoetida, and required salt. Add water little by little, and knead it to form a non sticky pliable dough.


  • Make sure garlic paste and cumin powder are fine enough, or it would get blocked while you press the dough into the hot oil. You would also not get prefect shaped Ribbon Pakodas.

2. Heat oil for deep frying. Grease the murukku press with few drops of oil, and plate it with pakoda disc (ache).  Fill the press with dough till 3/4th, and keep it ready. Press the dough directly into the hot oil.


  • When you fry a batch of pakodas, cover the remaining dough with a damp cloth.
  • To ensure even and quick cooking, do not crowd the oil with more layers of pakoda.
  • Make sure the oil is in medium-high flame while frying pakodas otherwise it will drink lot of oil.

3. When bubble ceases, flip them over to the other side and cook again till the bubble or ‘shhhhh’ sound ceases. The fried pakodas should be golden brown in color. Repeat the same for the remaining dough. Drain them in a paper towel or colander, and cool them down completely. Then, store the pakodas in an airtight container.

Enjoy the flavorful Pakodas with hot tea!



1. What if my dough becomes dry?

Sprinkle few drops of water on the dough and knead it again. Then, follow the same procedure.

2. My Ribbon Pakodas are very hard to bite. What should I do?

If  your dough has insufficient oil or butter, then the pakodas will be hard to bite. Add 1 tablespoon of oil or butter to the dough, and knead it again. Then, follow the same procedure.

Masala Vadai

Masala Vadai

Masala Vadai


Crispy Masala Vada Anyone?

Masala Vada is a popular and a common snack in South India.  It can be served as an accompaniment for sambar rice or even as a starter. Generally, we make it during festivals. Masala Vada has many variations, and this is one of them. Thanks Cookingandme for posting this yummy recipe.


Channa Dal – 1 Cup

Chopped Small Onions – 1 Cup

Finely Chopped Green Chillies – 1 To 3

Grated Ginger – 1″ Piece

Minced Garlic – 2 Pods

Garam Masala Powder – 1/2 – 1 Teaspoon

Cumin Seeds – 1/2 Teaspoon

Curry Leaves – 2 Sprigs





1. Soak Channa Dal in water for 2 hours. Drain the water and grind the Channa Dal with rest of the ingredients. If you want, you can keep 2 teaspoons of Channa Dal aside and then add them to the mixture just before shaping them so that when you bite the Masala Vada, you can get a bite of the dal.

2. Meantime, heat oil in medium fire to deep fry the Masala Vadas.

3. If necessary, add just few drops of water. Do not add more water. Make lemon sized balls and then flatten it using your palms and then flip it in the oil. Deep fry it until the vada turns golden brown.

Now, the Masala Vada is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney, Idly and Pongal


Sending this recipe to CWS Dals

Easy Kunukku

Easy Kunukku

Easy Kunukku

A Quick and Tasty Snack!


Idly Batter – 1 Cup

Rava – 2 Tablespoons

Chopped Onion – 1/2 No.

Chopped Green Chilly – 1

Curry Leaves –  6 To 8 Nos.

Cooking Soda – A Pinch

Asafoetida – A Pinch


Oil – For Deep Frying


1. Add rava, onion, green chilly, curry leaves, soda, asafoetida and salt to the idly batter. Mix well.

2. Heat oil for deep frying.

3. Take the batter in a spoon and put it in the oil. Deep fry until it turns golden brown.

Now, Easy Kunukku is ready!

Serve. Hotel Style Coconut ChutneyTil Chutney


Cabbage Kofta

Cabbage Koftha

Cabbage Koftha


Grated Cabbage – 1/4 of the Cabbage

Finely Chopped Onion – 1

Grated Carrot – 1/2 Cup (Optional)

Chilly Powder – 1 Teaspoon

Garam Masala Powder – 1/4 Teaspoon

Besan Flour – 1/2 Cup

Corianader Leaves – 1/4 Cup (Optional)

Oil for deep fry



1. Squeeze the shredded cabbage to remove excess juice.

2. Add chopped onions, grated carrot and coriander leaves to cabbage. Add chilli powder, garam masala powder, and salt. Mix well.

3. Now, add besan powder little by little until you can make balls out of it.

4. Make small balls and deep fry these balls until it becomes golden brown.

Now, Cabbage Kofthas are ready!

Serve. Tomato Ketchup


Am sending this recipe to

What’s with my cuppa and Nupur’s page

Corn Vadai

Corn Vadai

Corn Vadai

High on Flavor and Taste!


Corn(Fresh or Frozen) – 1 Cup

Chopped Onion – 1/2

Channa Dal – 1 Cup

Grated Ginger – 1″ Piece

Chopped Red/Green chillies – 4-6

Turmeric Powder – 1/2 Teaspoon

Cumin Seeds – 1/4 Teaspoon

Asaefoetida – a pinch

Curry Leaves – 1 Spring (finely chopped)

Salt – to taste

Oil – for deep frying


1. Soak the Channa Dal for an hour and coarsely grind it .

2. To this add the corn, onion, red chillies, ginger, cumin seeds, turmeric, curry leaves, asaefoetida and salt.

3. Make balls out of the above mixture, shape them as vadas or cutlets.

4. Heat oil in a pan. Deep fry the vadai in medium hot oil.

Now, Corn Vadai is ready!

Baking Method

1. Preheat oven to 350 degrees for 45 minutes to 1 hour.

2. Grease the baking tray or use a parchment paper (can remove the vadas easily) and arrange the vadas in a line. Sprinkle 1 or 2 drops of oil on each vada.

Serve. Mint chutney, Hotel Style Coconut ChutneyTil Chutney

Source. I do not know how I got this recipe. If any one owns this recipe, do let me know. I love giving credits.

Kaju Katli | Kaju Katli Recipe | Cashew Burfi

Kaju Katli

Kaju Katli is my all time favorite sweet. I can never say No to this sweet at all. When anyone buys me a box of Kaju Katli, I would be the only person to eat it that’s because Gj is not a big fan of sweets.

I will relish this sweet little by little. Gj will ask me, “how long does it take for you to eat this small piece of Kaju Katli?” I will take that long…Nowadays, I see that Sanvi also likes this sweet so much. Now I have a reason to buy Kaju Katli in large quantity. Sanvi does not take that long to eat like me. She just finishes off a piece in a minute or so. I tried this recipe for the first time and it came out so well. There are two ways of making this sweet. First method is to make the Kaju mixture on the stove top and then cut them into pieces. Another method is to make the Kaju mixture, knead them and then cut them into pieces. This time I followed the first method. I will make Kaju Katli again and that time, I will post the second method. Both the methods are simple and easy. Second method needs an extra effort. Now let’s move on to the recipe…

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Shelf Life. 2 to 3 days (Store it in an airtight container)
Yield. 16 pieces


Cashew nuts – 1 glass
Sugar – 1 glass
Water – 1/2 glass
Milk – 3 tablespoons
Ghee – as desired

Note. The ingredients shown will vary with the original quantity.


1. Grind cashew nuts in a blender/mixie to a fine paste.


  • If you have stored cashew nuts in refrigerator, dry fry it very lighty in a pan or keep the cashew nuts in room temperature for 5 minutes to remove the moisture in it.

2. Make sugar paavu.  In a heavy bottomed pan, bring 1/2 glass of water to boil. Add 1 glass of sugar and boil it. Add 3 tablespoons of milk to the boiling sugar syrup mixture. Adding milk will remove the impurities present in the mixture.

3. Heat the sugar mixture for some time. You can see a white scum forming in the pan. Now, filter the sugar paavu in a cloth to filter its impurities.

4.  Again return the filtered sugar paavu to the heavy bottomed pan, and heat until you form an one string consistency. (Check the pictures below)


  • If you wish, you could add 3 to 4 saffron strands (mix the saffron with 1 tablespoon cold milk) and a pinch of cardamom powder.

5. Once the one string consistency is reached (refer 1st picture below), add cashew powder to the sugar paavu.

One string consistency. A thin string should be formed when tested between thumb and forefinger. (third picture. I tested using my ladle and you could see a thin string of sugar syrup falling back to the pan).

6. Mix the cashew mixture well continuously.

7. Right consistency. Bubbles should start coming and cashew nuts smell should go off. Cashew mixture will become thick in consistency.


  • If you miss the consistency, do not panic. Reheat the cashew mixture in low flame, stir well, and pour the cashew mixture into the greased pan.

8.  When you see bubbles for few seconds, switch off the flame, and grease the plate using half teaspoon of ghee.

9. Pour Kaju Katli in the greased pan. (I actually greased the first pan for Kaju Katli, but in the last minute I changed my mind. I thought the first pan will not work out well for the photography so in the last minute, I greased the pan in the second picture and poured Kaju Katli on it). Now allow the mixture to set at room temperature for 1-2 hours. Cut the Kaju Katli mixture into traditional diamond shapes or your desired shapes.


  • There may be some bits and pieces of cashew mixture remaining when you cut Kaju Katli into desired shapes. The remains may look dry and crumbly. You can add few drops of milk, roll it again, and cut into pieces.
  • If you want Kaju Katli to look more grand, you can add silver sheet/silver warq.  You can just spread silver warq over Kaju Katli and then cut it into desired shapes. If you add silver warq, you cannot reheat in microwave.

Now, Kaju Katli is ready! Store the Kaju Katli in an airtight containers.

The other Burfi recipes you might be interested:
Maida Burfi, Strawberry Burfi

You might also like: