Authentic Thattai Recipe- Crispy Rice & Chana Dal Snacks

Last Updated on 5 months ago by Neha Deshmukh

Authentic Thattai Recipe – Crispy Rice & Chana Dal Snacks

Hey everyone! If you’ve ever wandered the snack aisles in India, you’ve probably stumbled upon thattai – those delightfully crunchy, savory little discs. They’re a staple in South Indian households, especially during festivals, and honestly, once you start, you can’t stop! I remember my grandmother making these during Diwali, and the whole house would smell amazing. Today, I’m sharing my version of this classic recipe with you. It’s a little bit of effort, but so worth it for that satisfying crunch.

Why You’ll Love This Recipe

This thattai recipe is all about texture. You get this incredible crispiness from the rice flour, balanced with the earthy flavors of chana dal and a hint of spice. It’s a fantastic homemade snack that’s way better than anything you’ll find in a packet. Plus, it’s naturally gluten-free! It’s perfect for tea time, as a crunchy accompaniment to your meals, or just when you need a little something to munch on.

Ingredients

Here’s what you’ll need to make these crispy delights:

• 1 cup rice flour (about 170g)
• 1 tablespoon urad dal flour (about 8g)
• 2 tablespoons fried gram dal flour (about 16g)
• ½ – ¾ tablespoon chana dal (about 20-30g)
• ½ teaspoon sesame seeds (about 2g)
• 1 tablespoon butter (about 14g)
• ½ teaspoon red chilli powder (about 2g)
• A pinch of hing (asafoetida)
• 1 tablespoon curry leaves (about 7g)
• Salt to taste
• Water as needed
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right flour blend is key.

• Rice flour is the star here – it gives thattai its signature crispness. Make sure it’s finely ground.
• Urad dal flour adds a lovely binding quality and a subtle nutty flavor. Don’t skip this!
• Chana dal – I usually go with ½ tablespoon for a milder flavor, but ¾ if I’m craving a bit more earthiness. You can experiment with other dals too! My friend’s family uses toor dal sometimes, which gives a slightly different taste.
• Hing (asafoetida) – this little pinch adds a huge amount of flavor. It’s also great for digestion, which is a bonus when you’re enjoying a crunchy snack! If you’re not familiar with it, it has a pungent smell, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for about 10-15 minutes. This softens it up and helps it blend better.
2. Now, in a mixing bowl, combine the rice flour, urad dal flour, fried gram dal flour, soaked chana dal, sesame seeds, butter, red chilli powder, hing, curry leaves, and salt.
3. Gradually add water, a little at a time, and start mixing. You want to form a soft, smooth dough – not too sticky, not too dry. It should come together easily.
4. Take a small portion of the dough and shape it into a ball. Then, flatten it using a rolling pin or, my favorite trick, between two sheets of butter paper or a ziplock cover. This prevents sticking! Aim for about 2-3 inches in diameter.
5. Prick the flattened thattai all over with a fork. This is important – it prevents the thattai from puffing up too much while frying.
6. Heat oil in a deep frying pan over medium heat. You want enough oil to submerge the thattais.
7. Carefully fry 3-4 thattais at a time until they turn golden brown on both sides. Keep an eye on them – they can burn quickly!
8. Remove the fried thattais and drain them on paper towels to remove any excess oil. Let them cool completely before storing.

Expert Tips

Want to make sure your thattais are perfect? Here are a few tips I’ve learned over the years:

• Crispness is key: Make sure the dough isn’t too wet. A slightly drier dough will result in crispier thattais.
• Sticking prevention: Butter paper or a ziplock cover are your best friends when flattening the dough.
• Oil temperature: Medium heat is crucial. If the oil is too hot, the thattais will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.
• Don’t overcrowd the pan: Frying in batches ensures even cooking and prevents the oil temperature from dropping.

Variations

Let’s get creative!

• Vegan Thattai: Simply substitute the butter with a vegan butter alternative or use a neutral-flavored oil like coconut oil.
• Gluten-Free Thattai: This recipe is naturally gluten-free, but always double-check the source of your rice flour to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: Adjust the amount of red chilli powder to your liking. I sometimes add a pinch of turmeric for color and extra flavor.
• Festival Adaptations: These are amazing for Diwali and Janmashtami. My family loves to make a big batch for these celebrations!

Serving Suggestions

Thattais are delicious on their own, but they’re also great with:

• A cup of hot chai
• A bowl of sambar or rasam
• As a side to your favorite South Indian meals

Storage Instructions

Store cooled thattais in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for frying thattai? Groundnut oil (peanut oil) is traditionally used, but you can also use sunflower oil or vegetable oil.
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before flattening and frying.
• Why are my thattais not crispy? The dough might be too wet, or the oil temperature might be too low.
• What is hing and can I substitute it? Hing (asafoetida) is a resin with a pungent smell. It adds a unique flavor. If you can’t find it, you can omit it, but it won’t be quite the same.
• How do I prevent the thattais from puffing up? Pricking them with a fork is the key!

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