Thattai is a savoury and crunchy South Indian snack popular as a teatime snack or during festivals such as Diwali. Rice flour, urad dal flour, and spices such as red chilli powder, cumin seeds, sesame seeds, and curry leaves are used to make it. After that, the dough is rolled into small circles and deep-fried until crispy.
Thattai is distinguished by its distinct circular shape with a hole in the centre, as well as its slightly spicy and tangy flavour. It can be kept in an airtight container for a few days and eaten as a snack whenever you want.
It is frequently made in various variations, with some recipes including grated coconut, roasted peanuts, and even fenugreek leaves to add flavour and texture to the snack. Overall, Thattai is a delicious and crispy snack popular in South India.
Ingredients for Thattai
- 1 cup rice flour
- 1/4 cup urad dal flour
- 1/4 cup roasted gram dal (pottukadalai) powder
- 2 tbsp sesame seeds
- 1 tsp red chili powder
- 1 tsp salt
- 1/4 tsp asafoetida (hing)
- 1 tbsp hot oil
- 10-12 curry leaves, finely chopped
- Water as needed
- Oil for frying
Instructions for Thattai
- In a mixing bowl, combine the rice flour, urad dal flour, roasted gram dal powder, sesame seeds, red chili powder, salt, and asafoetida. Mix well.
- Add hot oil and mix until it is well combined with the flour mixture.
- Add chopped curry leaves and mix well.
- Slowly add water to the mixture and knead it into a smooth dough. The dough should not be too sticky or too dry. Cover the dough and let it rest for 10-15 minutes.
- Divide the dough into small lemon-sized balls.
- Place a ball of dough on a greased plastic sheet or banana leaf and flatten it using your fingers to form a circle. Make a small hole in the center of the circle using your finger.
- Heat oil for frying in a deep pan.
- Gently transfer the flattened circles into the hot oil and fry until they turn golden brown and crispy on both sides.
- Remove the fried Thattai from the oil and place them on a paper towel to remove any excess oil.
- Repeat the process with the remaining dough.
- Your crispy and delicious Thattai is ready to be enjoyed! Store them in an airtight container for later.
Serve Thattai with coconut chutney or tomato chutney. You can also pair it with a cup of hot tea or coffee. Crush Thattai and sprinkle it on top of yogurt for a crunchy texture.
Serve Thattai along with other snacks like murukku, namak pare, and boondi for a complete tea-time snack platter. Use it as a base for chaat recipes by topping it with chopped onions, tomatoes, coriander leaves, and chaat masala. Enjoy your crispy and savory Thattai with your favorite beverage or dip!
Tips and Variations
- Use freshly prepared rice flour and urad dal flour for the best results. You can make these flours at home by grinding rice and urad dal separately and then sifting them.
- Make sure the oil is hot enough before adding it to the dough.
- Knead the dough well to ensure that it is smooth and not too dry or too sticky.
- Make sure to flatten the Thattai evenly and not too thin, as it may break while frying. Make a small hole in the center to ensure that it cooks evenly.
- Fry in hot oil on medium heat. Do not overcrowd the pan, as it will reduce the temperature of the oil.
- Drain the excess oil by placing them on a paper towel before storing them in an airtight container.
- How long can I store leftovers?
Thattai can be stored in an airtight container for up to a week at room temperature. If you want to store them for a longer time, you can keep them in the refrigerator for up to a month.
- Can I use store-bought rice flour and urad dal flour?
Yes, you can use store-bought rice flour and urad dal flour. However, make sure that they are fresh and do not have any lumps.
Here is the approximate nutrition information per 1 medium-sized thattai (around 10 grams):
- Calories: 50
- Fat: 3 grams
- Carbohydrates: 5 grams
- Fiber: 0.2 grams
- Protein: 1 gram