Oats Kara Thattai

Makes: 35-40 thattais approx.


Idiyappam flour – 1 cup (Store bought)

Powdered rolled oats - ½ cup

Urad dal flour – ¼ cup (Store bought)

Butter – 1 tablespoon

Roasted channa dal (Pottu kadalai) – 1 tablespoon (coarsely crushed)

Desiccated coconut - 1 tablespoon

Chilli powder – 1 teaspoon

Salt – 1 teaspoon

Sesame seeds - 1 teaspoon

Hing – ¼ teaspoon

Chopped curry leaves - 15 leaves

Water – between ½ & ¾ cup approx. (to make dough)

Oil – for deep frying


  1. Heat oil in a deep pan for frying.
  2. Add ingredients one by one to a wide deep bowl, combine well.
  3. Add water little by little to form a stiff dough.
  4. Lay a sheet of baking paper and take a part of the dough, place it in the center.
  5. Lay another sheet of baking paper on top of the dough and slide a rolling pin over it and flatten the dough evenly.
  6. Using the lid of a bottle or lid of coffee filter cut out circles from the rolled dough.
  7. Drop rolled dough thatais one by one in hot oil. (fry approx. 4 to 5 per batch in medium flame)
  8. Fry until golden brown and drain onto paper towel.
  9. Allow it to cool down completely before tasting.


  • While taking out thattai's from oil wait till the oil buzzing sounds dies down, this would ensure the thattai cooked well inside out.
  • Adding more butter would sometimes result in the thattai loose its shape & disperse in hot oil.
  • I used store bought olive oil spread in the place of butter and thattais came out even crunchier.