Tamil Nadu Style Milagu Thattai Recipe (Peppered Dal-Rice Fritters)

Tasty Urad dal and rice fritters

Uma Raghuraman
Tamil Nadu Style Milagu Thattai Recipe (Peppered Dal-Rice Fritters)
324 ratings.

Tamil Nadu Style Milagu Thattai Recipe is the Peppered dal-rice fritter recipe. Milagu Thattai is a flat savoury fried traditional snack that is a part of the Krishna Janmashtami festival menu. This popular crispy snack can be made in different flavours. Adding soaked channa dal and sesame seeds brings extra crunch and texture to this savoury snack. This Milagu Thattai recipe keeps good in an airtight container for 4-5 days. Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters) is a gluten free snack and is a perfect accompaniment to filter coffee on a rainy day.

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Cuisine: Tamil Nadu
Course: Snack
Diet: Vegetarian
Prep in

40 M

Cooks in

20 M

Total in

60 M


15 Servings


  • 1 cup Rice flour , sieved
  • 1 tablespoon Urad dal flour
  • 1 teaspoon Butter (unsalted)
  • 1/2 teaspoon Sesame seeds (Til seeds)
  • 7-8 Whole Black Peppercorns , freshly powdered
  • 7-8 Curry leaves , pat dried and finely chopped
  • 1 tablespoon Chana dal (Bengal Gram Dal) , soaked for 20 minutes
  • pinch Asafoetida (hing)
  • Salt , to taste
  • Cooking oil

How to make Tamil Nadu Style Milagu Thattai Recipe (Peppered Dal-Rice Fritters)

  1. To prepare Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters), in a medium size bowl, add the sieved rice and the urad dal flour.

  2. Add salt, asafoetida, sesame seeds, pepper powder, chana dal, curry leaves and mix all the dry ingredients.

  3. Now add butter and rub it into the flour.

  4. Add hot oil and add water little by little to form a smooth, crack free dough.

  5. Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.

  6. After the resting time, take small portions of the dough in greased hands, roll it into a smooth crack free ball. While shaping the thattai, keep the remaining dough covered with moist cloth to prevent the dough from drying.

  7. Place the dough ball on a dry kitchen towel or butter paper and flatten it into thin roundels.

  8. Heat oil in a wok/kadai. Test the heat of oil by dropping a small portion of dough, if its rises to top immediately, that indicates the oil is hot.

  9. Fry the milagu thattai over low/medium flame till the sizzling sound stops and the thattai is uniformly browned. Overheated oil does not help in even cooking, hence cook on medium flame.

  10. Repeat this process for the entire batch.

  11. Once cooled, store them in a clean, odour free air tight container.

  12. Serve Tamil Nadu Style Milagu Thattai Recipe (Peppered dal-rice fritters) with filter coffee on a rainy day.

Uma Raghuraman

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Last Modified On Friday, 03 February 2017 15:40
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