Thattai
A classic South Indian savory snack, these crispy, deep-fried rice flour discs are addictively crunchy. Spiced with chili and asafoetida, with the nutty crunch of lentils, they are a festive favorite.
For 6 servings
Prepare the Flours and Dals
- In a small, dry pan, roast the 2 tbsp of urad dal on low-medium heat for 2-3 minutes until it becomes fragrant and turns a light golden color. Be careful not to burn it.
- Allow the roasted urad dal to cool completely. Once cooled, grind it into a very fine powder using a spice grinder or blender. Sift it to ensure there are no coarse particles.
- While the dal is cooling, soak the 1 tbsp of chana dal in warm water for 30 minutes. After soaking, drain all the water thoroughly and pat dry.
Make the Thattai Dough
- In a large mixing bowl, combine the rice flour, the prepared urad dal powder, the drained chana dal, and the roasted gram dal (pottukadalai).
- Add the room temperature butter, red chili powder, asafoetida, white sesame seeds, finely chopped curry leaves, and salt to the flour mixture.
- Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a crispy texture.
- Gradually add water, a little at a time, and knead to form a stiff, smooth, and non-sticky dough. The dough should be firm but pliable, not soft like chapati dough.
Shape the Thattais
- Divide the dough into 24 small, equal-sized balls.
- Grease a piece of parchment paper or a plastic sheet with a drop of oil. Place a dough ball on it.
- Cover with another greased sheet and use a flat-bottomed bowl or a tortilla press to gently press the ball into a thin disc, about 2-3 inches in diameter.
- Carefully peel off the top sheet. Prick the surface of the thattai 4-5 times with a fork. This prevents it from puffing up like a puri while frying.
- Repeat the process for all the dough balls, arranging them on a cloth or plate without overlapping.
Deep Fry the Thattais
- Heat the oil in a kadai or deep pan over medium heat. To test the oil's temperature, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily.
- Carefully slide 3-4 shaped thattais into the hot oil, ensuring not to overcrowd the pan.
- Fry for about 2-3 minutes per side, flipping once the sizzling sound subsides. Continue to fry until they are golden brown and crispy on both sides.
- Using a slotted spoon, remove the fried thattais from the oil and place them on a wire rack or paper towels to drain any excess oil.
Cool and Store
- Allow the thattais to cool completely to room temperature. They will become even crispier as they cool.
- Once completely cooled, store them in an airtight container. They will stay fresh and crispy for up to 2 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough's consistency is key. If it's too soft, the thattai will absorb excess oil. If it's too hard, it will crack when pressed.
- 2Fry on a consistent medium flame. High heat will brown the outside quickly while leaving the inside undercooked, while low heat will make them oily.
- 3Do not skip pricking the thattais with a fork. This is essential to keep them flat and cracker-like.
- 4Ensure the roasted urad dal is ground to a very fine powder for a smooth texture in the final product.
- 5Pressing the thattais uniformly thin ensures they cook evenly and are perfectly crispy.
- 6Make sure the soaked chana dal is drained completely to prevent the oil from spluttering during frying.
Adapt it for your goals.
Add Peanuts
For extra crunch, add 2 tablespoons of coarsely crushed roasted peanuts to the dough.
Black Sesame SeedsBlack Sesame Seeds
Substitute white sesame seeds with black sesame seeds for a slightly different nutty flavor and appearance.
Garlic FlavorGarlic Flavor
Add 1 teaspoon of finely minced garlic or garlic powder to the dough for a savory, aromatic twist.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies to the dough along with the red chili powder for an extra kick of heat.
Why this is on our healthy list.
Source of Plant-Based Protein
The inclusion of urad dal, chana dal, and roasted gram dal provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Provides Energy
Rice flour is a primary source of carbohydrates, offering a quick and sustained energy boost, making it a satisfying snack.
Aids Digestion
Spices like asafoetida (hing) are traditionally known in Ayurveda to help reduce bloating and improve digestion.
Frequently asked questions
This usually happens for two reasons: the dough was too soft, or the oil was not hot enough. Ensure your dough is stiff and non-sticky, and always fry on a consistent medium heat.