Annam's Thattai Maavu (தட்டை மாவு) is a traditional Chettinad flour of raw rice, parboiled rice and fried gram for crisp, golden thattai, also known as thattu vadai. Add your favourite spices, make a dough, flatten and fry.
Best for: thattai for Diwali, Krishna Jayanthi and festivals, a crunchy tea-time snack, or thattu vadai sets.
Ingredients: Raw Rice (Pachai Arisi), Parboiled Rice (Puzhungal Arisi), Fried Gram (Pottukadalai).
Why choose Annam's
- Free from added chemicals and pesticides
- No added artificial colours or preservatives
- Ready-mixed flour – no soaking, drying or grinding at home
- Made in small batches
How to use
To 2 cups of Annam's Recipes Thattai Maavu, add red chilli powder, a handful of soaked chana dal, a pinch of perungayam, salt to taste and 1 tablespoon of butter or hot oil. Add water little by little and knead into a firm, smooth dough. Pinch small balls, flatten them thinly on a greased sheet, prick lightly and fry in hot oil on a medium flame until golden and crisp. Cool completely and store airtight.
Storage and shelf life
Best before 6 months from the date of packing. Store in an airtight container in a cool, dry place, away from sunlight, and always use a dry spoon. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.
Frequently asked questions
Is this the same as Thattu Vadai?
Yes. Thattai is also called thattu vadai, and in Karnataka, nippattu.
Are spices added to the flour?
No. Add red chilli, soaked chana dal, perungayam and salt to your taste while making the dough.
Why is my thattai not crisp?
Flatten the dough thinly and fry on a steady medium flame until the bubbles settle.
Does it contain wheat?
No. It is made only from raw rice, parboiled rice and fried gram.
How long does it stay fresh?
6 months from the date of packing, and up to 12 months in an airtight container in the refrigerator.
You may also like: Thenkuzhal Maavu · Murukku Rice Flour · Ribbon Pakoda Maavu · Perungayam Powder
