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Thattai Murukku / Nippattu

Niranjana Sankaranarayanan
Thattai Murukku is a traditional crispy South Indian snack. We make this for Gokulashtami and offer it to God. In Karnataka this is called as Nippattu. This is a simple and easy snack made with rice flour and urad dhal flour. You can use the same dough that you make it for uppu seedai. But for this recipe you add red chilli powder to make it spicy. Only after I started to make this recipe lots of doubt came into my mind. I was continuously asking my mom and grandmom for help over phone. Thank you for their patience and giving me some interesting and useful tips to make crispy and tasty thattai murukku. Though I posted this recipe years back, I am uploading the video too now.
Some tasty savouries to try
Uppu cheedai
Baked Fingermillet crisps / Baked Ragi crisps
Nenthrai/Banana chips
Beetroot murukku
Ribbon Pakoda
Prep Time 15 mins
Cook Time 20 mins
Soaking time 30 mins
Total Time 1 hr 5 mins
Course Snack
Cuisine Indian, South Indian
Servings 25 Nos


  • Frying pan


  • 1 cup Rice flour
  • 1/8 cup Urad dhal flour (1 ladle)
  • 2 tsp Red chilli powder
  • 1/2 tsp Asafoetida
  • 1/8 cup Channa dhal/Fried gram
  • Few Curry leaves
  • To taste Salt
  • 1/8 cup Butter
  • To knead the dough Water
  • For frying Oil


Rice flour

Urad dhal flour

  • Roast the urad dhal in a heavy bottomed pan until you feel the aroma of urad dhal.
  • Now grind the roasted urad dhal in a mixer and sieve it to get the smooth flour.
  • Again grind the left out particles on the sieve and sieve it. Repeat this step until there is no left out particles on the sieve.
  • Store it in a container.

Channa dhal/ Fried gram

  • Soak the channa dhal in water for half an hour. Drain the water before mixing it with other ingredients.
  • If using fried gram, roast it and mix it with other ingredients.


  • In a bowl add all the ingredients mentioned and mix well without adding water at first.
  • Then sprinkle very little water and mix well giving pressure with your hands. Donot add too much of water.
  • Heat oil in pan and add 1 ladle of the oil to the dough. This is to make the thattai crispy.
  • Make it to a thick dough.
  • Apply oil in your hands and on a plastic paper.
  • Make a small lemon sized balls and place it on the paper.
  • Gently press it with your hands to make it a flat patties.
  • With the fork prick the patties here and there to make it a flat crispy thattai. Else the thattai will pluff up like a poori.(Thank you amma for this most important step).
  • Heat oil in a pan. Slowly turn the plastic paper on your hands and gently drop the thattai in the oil.
  • Remove it from the oil once it turns golden brown and the sizzling sound stops.
  • Store it in an air tight container.


Keyword Evening snacks, South Indian snacks, Teatime snacks, Thattai murukku