Chawal ki Matri | How to make Chawal ki Matri

By Sudha Sridhar  |  4th Nov 2016  |  
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  • Chawal ki Matri, How to make Chawal ki Matri
Chawal ki Matriby Sudha Sridhar
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About Chawal ki Matri Recipe

A traditional Tamilian savoury known as thattai, which literally means, flat and round. This is made not just during Diwali but at other times too. Goes well with both tea and coffee.

Chawal ki Matri is an authentic dish which is perfect to serve on all occasions. The Chawal ki Matri is delicious and has an amazing aroma. Chawal ki Matri by Sudha Sridhar will help you to prepare the perfect Chawal ki Matri in your kitchen at home. Chawal ki Matri needs 30 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Chawal ki Matri. This makes it easy to learn how to make the delicious Chawal ki Matri. In case you have any questions on how to make the Chawal ki Matri you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sudha Sridhar. Chawal ki Matri will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Chawal ki Matri

Ingredients to make Chawal ki Matri

  • Rice flour - 2 cups
  • Roasted black gram ( urad dhuli ) powder - 2 tsp
  • Roasted groundnuts - 1/4 cup
  • red chilly powder - 2-3 tsp
  • asafoetida powder ( heeng ) - 1 tsp
  • Grated fresh coconut - 1 tbsp
  • oil ( for the dough ) - 4-5 tbsp
  • salt to taste
  • water for the dough
  • oil for Deep frying

How to make Chawal ki Matri

  1. Roast de-husked black gram seeds ( urad dhuli ) till they are light golden in colour. Grind it to a fine powder and sieve it.
  2. Dry roast the rice flour for about 2-3 minutes and keep aside.
  3. Remove the skin of the roasted groundnuts and coarsely powder it along with grated coconut.
  4. In a broad vessel take the roasted rice flour and add the roasted black gram powder, red chilly powder, asafoetida powder, salt and the groundnut-coconut paste. Mix thoroughly.
  5. Heat oil for frying and once it is warm add 4-5 tbsp to the rice flour mix.
  6. Mix the rice flour mix so that there are no lumps. Cover and keep aside.
  7. In a smaller bowl take about 4-5 tbsp of this rice flour mix and add water to make it into a soft dough.
  8. Take a clean, thick plastic sheet and grease it with some oil.
  9. Take a lemon sized ball of the dough and flatten it on the greased plastic sheet.
  10. Fry a batch of 2-3 in oil on a low flame till they are golden brown.
  11. When the bubbles around the matris reduce it is an indication that they are done. Take out on an absorbent tissue paper to drain out excess oil.
  12. Repeat this till all the dry rice flour mix has been made into matris and fried.
  13. Store in an airtight jar. They have about 2 week shelf life
  14. Serve as an accompaniment to tea or coffee

My Tip:

Do not over roast the rice flour or the black gram else the matris will turn red in colour. Make the dough in batches only to avoid a dark colour on the matris

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