Sep 29, 2014

Thaen Mittai Recipe / How to Make Thaen Mittai

Thaen Mittai..This takes back to my childhood days..Where every evening right after the school ends, i will be running to the near by potti kadai to get this yummy mittai..When i just bite into it, the thaen(honey, actually the sugar syrup) just ooze from the sweet and just drizzle all over my lips. OMG it is such a pleasure. But
nowadays it is really hard to find this, even though if we find it, it never taste the same.

Check out my other potti kadai recipes too..

My viewers have been asking this recipe for a while now. I searched online to get a idea about how this is made, but no luck. There are only few blogs having this recipe and that too is made with maida / all purpose flour. I am sure that this is not made with that. So i thought of using my very own brain and create a recipe and give it a try. When i tried it, i filled the plate with this. I asked hubby to buy me thaen mittai. He bought and came, i placed it near by, and it kind of looked the same. I asked him to taste it. He tried both and told me that, this one taste way better than that. you know which one he told, it is mine..He popped many into his mouth and said it is divine and you nailed it.. I was so excited..

I was so happy that i made the traditional recipe, a recipe which is favorite of many and it turned out to be brilliant. I hope you will give this a try and let me know how it turned out..

Preparation Time : 5 mins
Soaking Time : 3 to 4 hours
Cooking Time : 25 to 30 mins
Makes : 35 to 40 balls


Rice - 1 cup ( I used idli rice)
Whole Urad dal - 1/4 cup
Orange Red Food Colouring as needed
Oil for Deep frying
Sugar - 1 cup
Water - 1/4 cup


Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue. 

Now add some food colouring to it and mix well. The batter should be thick.

Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.

Now heat some oil for deep frying.

Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.

Now dip the fried sweet in sugar syrup and soak it for 2 mins.

Drain it and serve.


1)The batter should be thick, so add very little water while grinding.
2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.
3)Leave it only 2 mins in syrup. It will absorb it quickly.
4)You can store this in a air tight container for 2 to 3 days.

Measure your rice and urad dal

Take them in a bowl and wash well

now soak them in water

I let it soak for 3 hours

Take the soaked drained rice and dal in a blender

add little water at a time and make it into a
thick smooth paste..

Dont add too much water, the consistency
should be thick

Now lets give this the real look

add some food colouring

mix well and adjust the colour till you get the real look

Now lets make the sugar syrup, take sugar in a pan

add in some water

Heat it up

Mix it so the sugar is melted and it boils

once it gets little thick and syrupy, put it on very
low heat to keep the syrup warm

Now heat oil for deep frying

dip your fingers in some water

take a small portion from the mix

drop in hot oil

you have to fry this till the outer gets nice and
crispy and crunchy

it will take around 3 to 4 mins

Now drain it

This is how it should looks, the outer crust
should be crispy and crunchy

Now drop this in the hot syrup..leave it for 2 mins

drain it

TA DA...

Enjoy it..

The outer will be crusty and interior will be syrupy

This always makes me nostalgic..


  1. Simply superb..thanks for this recipe....

  2. my childhood fav.. it has been a while since I had this .. perfectly done

  3. Thank you so much for this recipe.. I am gluten intolerant.. I thought they make this in maida. So much relief ... definitely I will try this at home...

    1. Did u try it with honey mixed in syrup

  4. Hi Aarthi
    Can I use split urid Dal instead of whole one

  5. simply super. in our home we make it little different. we wont add color and rice. and we mix the sugar with the urad ur ideas good. ----selvi

  6. Wowwwww super...great favorite one.. reminded me of my childhood. Thanks for the recipe. ...

  7. i'm drooling here aarthi,will make it,thnx for sharing

  8. Wow! ! Aatthi I love this. Thanks for sharing. Will surely try this.

  9. Wowwwwww killing ... I gonna try ... Tnx arthi :)

  10. Simply superb ..... wonderful ideas .... all childhod fav surly i wl try ...... evalo days dono idly dosa maavula thaan thenmittai receipe erukunu once again thank usooooo much

  11. Superb good ideas .... my fav thank u soooo much

  12. thanks for this recipe...... actually i was searched in net but i could not found...... its my fav....

  13. had no clue that this was made with healthy things. used to think it was maida balls...thank you :)

  14. For long time iam looking for this thean mittai that how to do .. it will be very tasty .. thank you for your post

  15. Thanq very much Aarthi, u fulfilled one of my wish & waiting for the rest of the recipes.
    Thenmuttai is looking so xellent, I will try it soon, Thanq once again.

  16. You are awesome Aarthi. Will it in any way burst in oil like paal paniyaaram. .?I'm bit scared of frying rice-dhal batter. Please clarify.

  17. Wow yummy! Will try this for sure my hubby's favorite! Going into childhood memories!

  18. Ya it bursted for me.I tried at home god grace escaped with few spots of oil in face

  19. Omg artiii ur recipes are amazing can u please teach us how to make adhirasam ???

  20. Pleaseee teach us how to make adhirasam pleaseeee

  21. hello plz tel how to make butter cream puff .....plz

  22. Aarthi, in this recipe the rice and Dhal quantity u mentioned are same as idly batter quantity... Can I try this recipe using idly batter which I have in my hand or to grind this separately.... Please clarify....also I tried ur wheat burgerbuns recipe sday and it came out well... Only thing the top layer was little hard but inside it was soft... Enjoyed it as burger.. Thanks a Ton for all ur recipes

  23. Lovely... can feel d taste...

    #that nane sindhichen proud moment

  24. @Janani Gunasekaranyes u can use that..U must have over baked the buns,

  25. thanks a lot for this recipe, gonna try this.. this is one of my fav even now... i used to buy this whenever i go to grocery shop, hope no need to buy hereafter

  26. Wow super recipe .surely I will try tis

    Thanks aarthi

  27. Actually that's mind blowing man...Come on..whenever i search for some rare recipes like these I get from you. Thanks for the recipe. Will try and update you..

    1. Hi... I tried your recipe. But the outer crust turned out to be bit hard though it was crispy. Any idea why so?

  28. @Rohiniu must have over cooked it or the batter is not ground till fluffy

  29. Hi aarthi, I got outside very crispy but inside there is no syrup only batter is there.. Where I went wrong. Whether my batter is v thick.? Pls do reply. Thanks.

  30. @greenyes ur batter is too thick or u have fried it on high flame.

  31. @greentry keeping the sweet in the syrup for long time.

  32. How??? I mean how do u know so many recipes?! Simply superb!!

  33. Hi Aarthy,
    I am reluctant to add food color, can i add turmeric powder instead so that i will get a different yellow color?

  34. Thanks for the recipe v never get theen mittai nowadays now i can make it
    how long can it be stored

  35. @AnonymousYou can keep it for 2 days out and more in fridge

  36. Hai Aarthi,

    Do you know a mouthwatering sweet which we all buy in bakery during our childhood - Apple cake in Iyengaran bakeries for just Rs.4, a small round brown color sweet with sugar and coconut garnished on top. I was searching for that recipe in the Web. Kindly share the recipe for this can do it...waiting for the recipe in your blog very soon.

  37. Hi, batter started bursting inside oil.I burnt my hands n face. Please let me know why this could have happened.

  38. Kalakureenga...! Keep it up!

  39. Even I am crazy about thaen mittai, I tried ur recipe, it was very good, but tasted exactly like jelabis. I have been hunting for the recipe, recently I tasted an Arabic sweet called awamat and it is our thaen mittai, but without colour, there are many recipes in the internet for awamat, if you try those recipes I am sure you will find out the exact recipe. they are adding some extra ingredients but me and my husband are100% sure about the taste as thaen mittai.

  40. Hi Aarthi,
    I have dosa maav. But little salt is added in it. Can I use it for making thaen mitaai??

  41. Hi Aarthi,
    Tried this recipe and it came out really well. Thanks for sharing such a simple and yummy recipe.

  42. Hi much days we can save this in fridge

  43. Buy Thean mittai online @

  44. I tried this today. Worst experience for me as it started to burst. Donno why it happened. What will be the reason for it.

    1. i think your batter is not as thick

  45. Hi,
    I have a big bottle of honey lying in my home, dont know what to do with it. Please could you let me know if I can use that in this instead of sugar syrup?

  46. It taste's like dosa why?


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