Crispy Rice Flour Thattai Recipe – Coconut & Cumin Flavors

Last Updated on 4 months by Neha Deshmukh

Crispy Rice Flour Thattai Recipe – Coconut & Cumin Flavors

Hey everyone! If you’ve ever been to South India, especially Tamil Nadu, you’ve probably stumbled upon thattai – those incredibly addictive, crispy little snacks. They’re a staple during festivals and tea time, and honestly, once you start, it’s hard to stop! I first made these when I was craving a taste of home, and now they’re a regular in my kitchen. Today, I’m sharing my family’s recipe for Coconut & Cumin Thattai, guaranteed to bring a little bit of South Indian sunshine to your day.

Why You’ll Love This Recipe

This thattai recipe is special because it perfectly balances savory, aromatic, and crispy textures. The coconut and cumin create a wonderfully fragrant base, while the black sesame seeds add a beautiful visual appeal and a subtle nutty flavor. Plus, it’s surprisingly satisfying to make these from scratch! It’s a bit of a process, but trust me, the end result is so worth it.

Ingredients

Here’s what you’ll need to make approximately 40 cookies:

• 2 cups rice flour (about 200g)
• 75 grams shallots
• 50 grams freshly grated coconut
• 1.25 teaspoons cumin seeds (about 6g)
• 2 teaspoons black sesame seeds (about 10g)
• 4 cups canola oil (about 950ml) – for frying
• 1 cup water (240ml)
• 0.75 teaspoon salt (about 4g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Rice Flour Varieties & Toasting

Using the right rice flour is key. You can use regular rice flour, but I prefer using idli rice flour for a slightly softer texture. Toasting the rice flour is crucial – it removes moisture and gives the thattai that signature crispness.

Shallot Selection & Preparation

Shallots have a milder, sweeter flavor than onions, which is perfect for thattai. Make sure they’re finely chopped or blended into a smooth paste. Don’t skip this step!

Coconut – Fresh vs. Dried

Freshly grated coconut is best, hands down. It adds a lovely sweetness and aroma. If you can’t find fresh, you can use unsweetened desiccated coconut, but rehydrate it with a little warm water before using.

Cumin Seeds: Aroma & Flavor

Don’t underestimate the power of cumin! Lightly toasting the cumin seeds before grinding (or using them whole) enhances their aroma and flavor.

Black Sesame Seeds: Regional Significance & Benefits

Black sesame seeds aren’t just for looks! They’re a common ingredient in South Indian cuisine and add a lovely nutty flavor and a bit of crunch. Plus, they’re packed with nutrients!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, toast the rice flour in a dry pan over medium heat for 3-4 minutes, until it turns golden and fragrant. Keep stirring constantly to prevent burning! Let it cool completely.
2. While the rice flour cools, blend the shallots, coconut, cumin seeds, and water into a smooth paste. A little patience here pays off – you want it really smooth.
3. Now, mix the coconut paste into the toasted rice flour. Add salt and start combining everything. It will seem dry at first, but keep working it. Add a little water, a tablespoon at a time, if needed, to form a thick, pliable dough.
4. Time to shape the thattai! Pinch off marble-sized balls of dough. Flatten each ball into a 1.5-2 inch disc on a Ziploc bag or between two sheets of parchment paper. This prevents sticking!
5. Here’s a pro tip: prick both sides of each disc with a fork. This prevents them from puffing up too much during frying.
6. Heat the canola oil to 350°F (175°C). Carefully fry the thattai discs in batches for 4-5 minutes, until they’re golden brown and crispy. Don’t overcrowd the pan!
7. Remove the fried thattai and drain them on paper towels. Let them cool completely before storing. This is the hardest part – resisting the urge to eat them all right away!

Expert Tips

Let’s make sure your thattai turns out perfectly!

Achieving the Perfect Crispness

Toasting the rice flour is the biggest factor. Make sure it’s golden, not burnt. Also, frying at the right temperature is key.

Preventing Thattai from Breaking

If your thattai is breaking, the dough might be too dry. Add a little more water, a teaspoon at a time, until it’s pliable.

Oil Temperature Control

Use a thermometer to ensure the oil is at 350°F (175°C). If it’s too low, the thattai will be oily. If it’s too high, they’ll burn quickly.

Troubleshooting Puffy Thattai

Pricking with a fork helps, but if they still puff up, try using slightly less water in the dough.

Variations

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

Vegan Adaptation

This recipe is naturally vegan! Just double-check your oil.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustment (Adding Chilies)

My friend Priya loves to add a pinch of chili powder to the dough for a spicy kick. Feel free to experiment!

Festival Adaptations (Diwali, Pongal)

During Diwali, my family likes to add a few strands of saffron to the dough for a festive touch. For Pongal, we sometimes add a little bit of asafoetida (hing) for a unique flavor.

Serving Suggestions

Thattai is best enjoyed with a cup of hot chai or filter coffee. It’s also a great snack to pack for picnics or road trips. My kids love them with a dollop of chutney!

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What is Thattai and where does it originate from?

Thattai is a South Indian snack, particularly popular in Tamil Nadu. It’s made from rice flour and various other ingredients, then deep-fried until crispy. It’s been a part of South Indian cuisine for generations!

Can I use a different type of oil for frying?

You can, but canola oil is a good choice because of its neutral flavor and high smoke point. Sunflower oil or peanut oil also work well.

How can I make the Thattai even crispier?

Make sure the rice flour is thoroughly toasted and the oil is at the right temperature. Also, don’t overcrowd the pan.

What if I don’t have shallots? Can I substitute them?

You can use finely chopped red onion as a substitute, but the flavor won’t be quite the same. Shallots really do make a difference!

How long does Thattai stay fresh?

Thattai stays fresh for up to a week when stored in an airtight container at room temperature.