Spread the Joy!
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
Ingredients:
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
Method:
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.
Notes:
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.
Pictorial:
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| Measure your rice and urad dal |
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| Take them in a bowl and wash well |
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| now soak them in water |
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| I let it soak for 3 hours |
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| Take the soaked drained rice and dal in a blender |
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| add little water at a time and make it into a thick smooth paste.. |
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| Dont add too much water, the consistency should be thick |
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| Now lets give this the real look |
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| add some food colouring |
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| mix well and adjust the colour till you get the real look |
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| Now lets make the sugar syrup, take sugar in a pan |
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| add in some water |
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| Heat it up |
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| Mix it so the sugar is melted and it boils |
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| once it gets little thick and syrupy, put it on very low heat to keep the syrup warm |
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| Now heat oil for deep frying |
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| dip your fingers in some water |
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| take a small portion from the mix |
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| drop in hot oil |
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| you have to fry this till the outer gets nice and crispy and crunchy |
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| it will take around 3 to 4 mins |
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| Now drain it |
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| This is how it should looks, the outer crust should be crispy and crunchy |
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| Now drop this in the hot syrup..leave it for 2 mins |
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| drain it |
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| TA DA… |
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| Enjoy it.. |
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| The outer will be crusty and interior will be syrupy |
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| This always makes me nostalgic.. |
Spread the Joy!
Simply superb..thanks for this recipe….
my childhood fav.. it has been a while since I had this .. perfectly done
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…
Did u try it with honey mixed in syrup
Hi Aarthi
Can I use split urid Dal instead of whole one
yummy…
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
Wowwwww super…great work….my favorite one.. reminded me of my childhood. Thanks for the recipe. …
i'm drooling here aarthi,will make it,thnx for sharing
Wow! ! Aatthi I love this. Thanks for sharing. Will surely try this.
Wowwwwww killing … I gonna try … Tnx arthi 🙂
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
Superb good ideas …. my fav thank u soooo much
@INSPIREDYes u can use split white urad dal.
wow aarthi.great work
thanks for this recipe…… actually i was searched in net but i could not found…… its my fav….
had no clue that this was made with healthy things. used to think it was maida balls…thank you 🙂
For long time iam looking for this thean mittai that how to do .. it will be very tasty .. thank you for your post
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.
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.
Wow yummy! Will try this for sure my hubby's favorite! Going into childhood memories!
@Praba Arunno it wont burst
Ya it bursted for me.I tried at home aarthi.by god grace escaped with few spots of oil in face
Omg artiii ur recipes are amazing can u please teach us how to make adhirasam ???
Pleaseee teach us how to make adhirasam pleaseeee
hello plz tel how to make butter cream puff …..plz
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
Lovely… can feel d taste…
#that nane sindhichen proud moment
@Janani Gunasekaranyes u can use that..U must have over baked the buns,
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
Wow super recipe .surely I will try tis
Thanks aarthi
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..
Hi… I tried your recipe. But the outer crust turned out to be bit hard though it was crispy. Any idea why so?
@Rohiniu must have over cooked it or the batter is not ground till fluffy
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.
@greenyes ur batter is too thick or u have fried it on high flame.
@greentry keeping the sweet in the syrup for long time.
How??? I mean how do u know so many recipes?! Simply superb!!
Hi Aarthy,
I am reluctant to add food color, can i add turmeric powder instead so that i will get a different yellow color?
@Anonymousyes u can add
Thanks for the recipe v never get theen mittai nowadays now i can make it
how long can it be stored
@AnonymousYou can keep it for 2 days out and more in fridge
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 Diwali…you can do it…waiting for the recipe in your blog very soon.
Hi, batter started bursting inside oil.I burnt my hands n face. Please let me know why this could have happened.
@Rashmi Vinayi am not sure though..
Kalakureenga…! Keep it up!
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.
Hi Aarthi,
I have dosa maav. But little salt is added in it. Can I use it for making thaen mitaai??
no it is diff i think
Hi Aarthi,
Tried this recipe and it came out really well. Thanks for sharing such a simple and yummy recipe.
Hi ..how much days we can save this in fridge
this stays good for a week
Buy Thean mittai online @ bindbind.com
I tried this today. Worst experience for me as it started to burst. Donno why it happened. What will be the reason for it.
i think your batter is not as thick
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?
you cannot use honey in this.
It taste's like dosa why?
Thanks for the recipe. I was searching for this recipe since 5 to 6 years. Thanks a ton one again 🙂
Hi I tried it at home, the outer layer was very hard, so added some more urad dal and baking soda, then it was ok but not perfect. Left the mittai in syrup for long time but didn’t absorb as you said. please advise
Mine did not absorb syrup inside… but the texture is good. Pls advise
Make sure the mittai is hot when putting syrup
Hi aarthi,
I have tried this 3 times but each time I get urad dal smell inside…I fried for few more seconds but it turns hard and not absorbing syrup…When I bought thean mittai in store “Maida” is mentioned as ingredient…How do you say it’s not made with maida? My kid is fond of this so wanted to try it by myself…Pls help me