Pepper Thattai

Yields: 6 Servings Difficulty: Difficult Prep Time: 25 Mins Cook Time: 35 Mins Total Time: 1 Hr

Thattai is a traditional recipe that is made in Tamil households for Krishna Jayanthi and Deepavali. Thattai can be stored and consumed for two weeks. The right mix of rice flour and roasted gram flour or besan flour and seasoned with pepper or red chili powder for the spiciness. Thattai is also called as Nipattu and Cheekalu in Karnataka / Andhra areas. In this recipe, I have used freshly crushed peppercorns for seasoning. The melted butter and fresh ground pepper’s aroma fills up the air in the house. Do try this pepper thattai for the Krishna Jayanthi and enjoy it.



0/8 Ingredients
Adjust Servings


0/7 Instructions
  • Wash and Soak Channa dal for about 30 mins.
  • In a bowl, add rice flour, roasted gram flour, Crushed pepper, salt, soaked channa dal, chopped curry leaves, and melted pepper.
  • Mix everything together. Add water slowly and combine them to form a soft dough.
  • In a greased plastic sheet, take a small orange sized dough and press it using a flat bottomed bowl to make round shaped thattais. Poke it with a fork.
  • Heat enough oil in a thick bottomed pan and once it is hot, slide the thattai to the hot oil.
  • Cook about 3 mins on one side and flip over to the other side to cook enough and until the sizzling sound recedes.
  • Drain on a paper towel and allow it to come to room temperature. Once cooled down, store in an airtight box. This will stay fresh for two weeks.


  • I have used pepper on this thattai. You can replace it with red chilli powder too.
  • If you like groundnuts, you can add it before kneading.
  • Add 2 teaspoons of hot oil instead of melted butter.

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