Authentic Thattai Recipe – Crispy Rice & Gram Dal Snacks

Last Updated on 4 months by Neha Deshmukh

Authentic Thattai Recipe – Crispy Rice & Gram Dal Snacks

Hey everyone! If you’ve ever wandered the snack aisles in India, or maybe been lucky enough to visit, you’ve probably stumbled upon thattai – those delightfully crunchy, savory little discs. They’re a staple for a reason! I remember my grandmother always having a huge jar of these ready for guests, and I’ve been trying to perfect her recipe ever since. It takes a little time, but trust me, the satisfying crunch is so worth it. Let’s dive in!

Why You’ll Love This Recipe

This thattai recipe isn’t just about making a snack; it’s about recreating a little piece of South Indian culinary tradition. It’s wonderfully crispy, packed with flavor from the chilies and curry leaves, and surprisingly addictive. Plus, it’s a fantastic make-ahead snack – perfect for parties, festivals, or just a cozy evening in.

Ingredients

Here’s what you’ll need to make a big batch of these beauties (around 100 murukkus):

• 2 Cups Raw Rice
• 1 Cup Fried Gram Dal (Pottu Kadalai)
• 1 Cup Chopped Onions
• 10 Curry Leaves
• 6 Dried Red Chillies
• 1 Teaspoon Salt
• 1 Tablespoon Ghee
• 125-150 ml Water (about ½ – ¾ cup)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Raw Rice Varieties for Thattai: I prefer using a short-grain raw rice like ponni rice. It gives the thattai a lovely texture. You can also use regular short-grain rice, but the texture might be slightly different.
• The Significance of Fried Gram Dal (Pottu Kadalai): Don’t skip this! Fried gram dal adds a wonderful nutty flavor and helps bind the thattai together. It’s a key ingredient for that perfect crispness.
• Regional Variations in Chili Usage: The number of chilies is a guideline. Some families like it really spicy, others prefer a milder kick. Feel free to adjust to your taste! In my family, my uncle always adds an extra chili or two.
• Choosing the Right Ghee: Ghee adds a beautiful richness and aroma. You can use homemade or store-bought, but a good quality ghee really shines through.

Step-By-Step Instructions

Alright, let’s get cooking! This recipe has a few steps, but they’re all pretty straightforward.

1. First, soak the raw rice in water for about an hour. This softens it up for grinding.
2. Drain the rice really well, and then spread it out on a clean cloth in the shade to dry for another 2 hours. This is important – you want it completely dry!
3. Now, grind the dried rice into a fine powder. Sifting it afterwards ensures a smooth texture for the thattai. Set it aside.
4. Next, grind the fried gram dal into a powder as well. Again, sift it to remove any coarse bits. Add this to the rice flour.
5. Time to add the flavor! Mix in the chopped onions, curry leaves, and coarsely ground red chilies into the flour mixture.
6. Add the ghee and salt. Now, gradually add water, a little at a time, and mix until you form a stiff dough. It shouldn’t be sticky!
7. Let the dough rest for about 30 minutes. This allows the flavors to meld together and makes the dough easier to work with.
8. Heat up your oil (about 1-2 cups) in a deep frying pan. Take a small portion of the dough, and shape it into a marble-sized ball. Flatten it into a thin circle on a piece of plastic wrap – this prevents sticking.
9. Carefully slide the thattai into the hot oil. Fry for about 40 seconds on each side, until it’s golden brown and crispy.
10. Drain the fried thattais on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

A few little things I’ve learned over the years that can really help:

• Achieving the Perfect Crispness: The key is to fry at the right temperature. If the oil isn’t hot enough, the thattais will absorb too much oil and become soggy.
• Troubleshooting Dough Consistency: If the dough is too dry, add a tiny bit more water. If it’s too sticky, add a little more rice flour.
• Ensuring Even Frying: Don’t overcrowd the pan! Fry the thattais in batches to ensure they cook evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Thattai: Simply substitute the ghee with a neutral-flavored oil like sunflower or vegetable oil.
• Gluten-Free Thattai: This recipe is naturally gluten-free! Just double-check that your fried gram dal is processed in a gluten-free facility if you have severe allergies.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce the number of chilies for a milder flavor, or add more for a fiery kick. I sometimes add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Diwali, Pongal): These are always a hit during festivals! You can even package them up as homemade gifts.

Serving Suggestions

Thattais are fantastic on their own with a cup of chai. They also pair well with sambar or chutney. My kids love them as an after-school snack!

Storage Instructions

Store the completely cooled thattais in an airtight container at room temperature. They should stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

• What type of rice is best for making thattai? Short-grain raw rice, like ponni rice, works best.
• Can I use a food processor instead of grinding the rice and dal? You can, but the texture might not be as fine. A traditional stone grinder gives the best results.
• How do I know when the oil is hot enough for frying? Drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, it’s ready.
• My thattais are breaking apart while frying – what am I doing wrong? Your dough might be too dry. Add a little more water and try again.
• How long does thattai stay crispy once made? If stored properly in an airtight container, they should stay crispy for up to a week.

Enjoy making (and eating!) these delicious thattais. Let me know how they turn out in the comments below!