In This article explained the step-by-step process for making two varieties of Thambittu as shown Rice Thambittu and Roasted Gram Thambittu.
1. Roasted Rice Thambittu (Akki Thambittu)
Ingredients:
Rice: 1/2 cup
White Sesame Seeds: 1/4 cup
Poppy Seeds (Gagasase): 1-2 tsp
Peanuts (Shenga): 1/2 to 1 cup
Jaggery (Bella): 1/3 cup
Roasted Gram (Putani): 1 tbsp
Dry Coconut (Kobbari): Grated
Cardamom (Yalakki): Powdered
Ginger Powder (Shunti): A pinch
Ghee (Tuppa): For binding
Water: Small amount for jaggery syrup
Instructions:
Roasting: – Dry roast the rice on medium flame until crisp.
Roast sesame seeds until they change color, followed by poppy seeds and peanuts.
Grinding: – Grind the roasted rice into a fine powder and sieve it.
Separately grind the roasted peanuts (peeled), roasted gram, sesame seeds, poppy seeds, cardamom, and ginger powder into a coarse/fine powder.
Syrup Preparation: – Melt jaggery with a little water in a pan. Filter the syrup to remove impurities .
Mixing & Shaping: – Combine the rice flour, the ground spice/nut mix, and grated dry coconut.
Gradually add the warm jaggery syrup and a little ghee. Mix well by hand once it’s cool enough to touch.
Shape the mixture into medium-sized round balls.
2. Roasted Gram Thambittu (Putani Thambittu)
Ingredients:
Roasted Gram (Putani/Hurigadale): 1 cup
Sesame Seeds (Black and White): 1 tbsp each
Dry Coconut (Kobbari): 1/3 cup (grated)
Ghee: 1 tbsp (plus extra for binding)
Jaggery: Approx. 1/2 cup
Instructions:
Preparation:
Grind the roasted gram into a fine flour
Briefly roast the black and white sesame seeds with grated dry coconut until warm.
Syrup Preparation:
Heat 1 tbsp of ghee in a pan and add the jaggery. Let the jaggery melt completely in the ghee .
Mixing & Shaping:
Add the roasted gram flour, sesame seeds, and coconut into the melted jaggery.
Remove from heat and mix thoroughly. Add more ghee if the mixture is too dry to bind.
Press firmly with your palm and fingers to shape them into tight, sweet balls.
Tips
Ensure the peanuts aren’t over-roasted/burnt to avoid a bitter taste.
Roll the finished Thambittu between your palms at the end to give them a nice “shine”.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.