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Thattai | Traditional South Indian Snack | Rice Crispy |

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Tarla Dalal

28 August, 2017

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About Thattai, Rice Crispies, South Indian Jar Snack

Ingredients

Methods

How to make Thattai, Rice Crispies, South Indian Jar Snack

Nutrient values

Thattai | Traditional South Indian Snack | Rice Crispy |

Thattai is a traditional South Indian snack that’s crisp, savoury, and deeply satisfying. Also known as Rice Crispy, this golden, crunchy treat is a festival favourite, especially during Krishna Jayanthi and Diwali. Made with a blend of rice flour, urad dal flour, and spices, Thattai is loved across South India for its irresistible crunch and spicy flavour.

To prepare Thattai, start by combining ¾ cup rice flour (chawal ka atta), 3 tbsp urad dal (split black lentil) flour, 3 tbsp roasted and powdered chana dal (daria), and 2 tbsp soaked chana dal (split Bengal gram) in a deep bowl. Add asafoetida (hing), chilli powder, garlic paste, chopped curry leaves, 1 tbsp oil, and salt to taste. Mix all the ingredients well, then knead into a soft dough using enough water to bring everything together.

Once the dough is ready, divide it into 25 equal portions. Take a plastic sheet and lightly grease it with oil. Flatten one portion of the dough on it, pressing gently with your fingers to make a 75 mm (3-inch) round circle. Carefully remove it from the plastic and set it aside. Repeat this process for the remaining dough portions to form neat, even discs.

Now comes the exciting part — deep-frying! Heat oil for deep-frying in a broad, deep non-stick pan. Gently slide a few Thattais at a time into the hot oil and fry on a slow flame until they turn golden brown on both sides. Slow frying ensures that they cook evenly and remain crisp without burning. Once done, drain the Thattais on absorbent paper to remove excess oil.

Allow the Thattais to cool completely before serving or storing them in an airtight container. This ensures that they retain their crunchy texture for days. The combination of spices, garlic, curry leaves, and dal flours gives each bite a burst of authentic South Indian flavour that pairs beautifully with a hot cup of tea or coffee.

No wonder Thattai is one of the most popular jar snacks in South India! Whether sold at small tea shops or prepared at home during festivals, its crisp texture and spicy aroma make it irresistible. The secret lies in maintaining the perfect proportions of flours and ensuring the dough is pressed evenly. If your Thattai tends to puff up while frying, simply prick small holes with a fork before frying. Follow this recipe to perfection, and enjoy a batch of truly crispy, golden Thattais that melt in your mouth with every bite.

Ingredients

for Thattai

3/4 cup rice flour (chawal ka atta)

3 tbsp urad dal (split black lentil) flour

3 tbsp roasted and powdered chana dal (daria)

2 tbsp soaked chana dal (split bengal gram)

1/4 tsp asafoetida (hing)

1 tsp chilli powder

2 tsp garlic (lehsun) paste

2 tbsp chopped curry leaves (kadi patta)

1 tbsp oil

salt to taste

1/2 tsp oil for greasing

oil for deep-frying

Method

for Thattai

Combine all the ingredients in a deep bowl, mix well and knead it into a soft dough using enough water.
Divide the dough into 25 equal portions.
Take 1 plastic sheet and grease it with little oil.
Flatten 1 portion of the dough on it and lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside.
Repeat steps 3 and 4 to make 24 more circles.
Heat the oil in a deep non-stick pan, deep-fry a few thattais at a time on a slow flame, till they golden brown in colour from both the sides. Drain on an absorbent paper.
Cool completely, serve or store it in an air-tight container.

Thattai, Rice Crispies, South Indian Jar Snack recipe with step by step photos

How to make Thattai, Rice Crispies, South Indian Jar Snack

1. To make the Thattai, Rice Crispies, South Indian Jar Snack, in a deep bowl, Add 3/4 cup rice flour (chawal ka atta), 3 tbsp urad dal (split black lentil) flour, 3 tbsp roasted and powdered chana dal (daria), 2 tbsp soaked chana dal (split bengal gram), 1/4 tsp asafoetida (hing), 1 tsp chilli powder, , 2 tsp garlic (lehsun) paste, 2 tbsp chopped curry leaves (kadi patta), 1 tbsp oil, salt to taste and mix well and knead it into a soft dough using enough water.
2. Divide the dough into 25 equal portions.
3. Take 1 plastic sheet and grease it with little oil.
4. Flatten 1 portion of the dough on it.
5. lightly press the dough with your fingers evenly to make a 75 mm. (3”) diameter round circle. Remove from the plastic and keep aside.
6. Repeat steps 3 and 4 to make 24 more circles.
7. Heat the oil in a deep non-stick pan, deep-fry a few thattais at a time on a slow flame, till they golden brown in colour from both the sides.
8. Drain on an absorbent paper.
9. Cool completely, store it in an air-tight container.
10. Serve Thattai, Rice Crispies, South Indian Jar Snack.

Nutrient values (Abbrv)per plate

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Your Rating*

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Sooraj

Aug. 7, 2015, 9:25 a.m.

Thattai.. a south indian snack recipe.. Made this in quantity and stored it.. Its crispy.. with lots of flavours.. bursting in each bite..

Rohan

May 6, 2015, 12:04 p.m.

Thattai.. a famous south indian snack.. its crispy.. It takes time to fry.. but it is worth.. as it is so good.. Made this as a jar snack.. and everybody just loved this recipe..