Thattai Recipe- Crispy Rice & Urad Dal Snacks with Pepper

Last Updated on 4 months by Neha Deshmukh

Thattai Recipe: Crispy Rice & Urad Dal Snacks with Pepper

Introduction

Oh, Thattai! These little crispy delights were a huge part of my childhood. Every festival, every family gathering… a big bowl of these would disappear in minutes. It’s a classic South Indian snack, and honestly, once you make it at home, you’ll understand the obsession. It’s crunchy, savory, and has just the right amount of peppery kick. I’m so excited to share my family’s recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This Thattai recipe isn’t just about a delicious snack; it’s about a little piece of South Indian tradition. It’s perfect for tea time, as a crunchy accompaniment to your meals, or just when you need a little something to munch on. Plus, it’s surprisingly satisfying to make from scratch! You’ll love the aroma filling your kitchen and the incredible crunch with every bite.

Ingredients

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

• 1 cup Rice flour (Idiyappam flour) – about 150g
• 1.5 tablespoons Urad dal flour – about 18g
• 1 teaspoon Pottukadalai flour – about 6g
• 0.25 teaspoon Asafoetida (Hing) – about 1g
• 1 teaspoon Black pepper (crushed) – about 5g
• 1 tablespoon Urad dal (soaked) – about 15g
• 1 tablespoon Sesame seeds – about 7g
• 1 tablespoon Butter (softened) – about 14g
• Salt – as needed
• Water – as needed
• Oil – for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rice Flour – Idiyappam Flour vs. Regular: I highly recommend using Idiyappam flour (also known as string hopper flour). It’s a finer grind and gives thattai a superior texture. If you can’t find it, regular rice flour will work, but the thattai might be slightly less crispy.
• Urad Dal – Whole vs. Flour: We’re using both! Soaking the whole urad dal adds a lovely subtle flavor and helps bind the dough. The flour contributes to the overall crispness.
• Pottukadalai Flour – Regional Significance: Pottukadalai flour (roasted chickpea flour) is a key ingredient in many South Indian snacks. It adds a unique nutty flavor and helps with the texture. It’s more commonly used in Tamil Nadu, and you can find it in Indian grocery stores.
• Black Pepper – Freshly Crushed vs. Powder: Trust me on this one – freshly crushed black pepper is the way to go! It has so much more flavor and aroma than pre-ground powder. A quick crush with a mortar and pestle does the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal in water for about 2 hours. This softens it up and makes it easier to blend into the dough.
2. While the dal is soaking, dry roast the rice flour on medium heat for 1-2 minutes. You want it warm, not browned! Then, roast the urad dal flour until it turns a pale golden color. Keep a close eye on it – it burns easily.
3. In a large bowl, combine the roasted rice flour, urad dal flour, pottukadalai flour, asafoetida, crushed black pepper, sesame seeds, soaked urad dal, softened butter, and salt.
4. Now, gradually add water, a little at a time, and start mixing. You’re aiming for a smooth, crack-free dough. It should be pliable but not sticky.
5. Divide the dough into 24 equal balls. This ensures each thattai is roughly the same size.
6. Grease a ziploc bag or a clean plastic sheet. Flatten each ball thinly using a flat-bottomed vessel (like a small plate or the bottom of a glass). The thinner you flatten them, the crispier they’ll be!
7. Heat oil for deep frying over medium heat. To test if it’s ready, drop a tiny piece of dough in – it should sizzle and rise to the surface.
8. Carefully fry the flattened thattai in batches until they turn golden brown and the bubbles subside. This usually takes a few minutes per batch.
9. Drain the fried thattai on paper towels to remove excess oil.
10. Let them cool completely before storing in an airtight container. This is crucial – warm thattai will lose its crispness.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy thattai.
• If your dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of rice flour.
• The key to crispy thattai is thin flattening and medium heat frying.

Variations

• Vegan Adaptation: Simply substitute the butter with a vegan butter alternative or a tablespoon of oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your flours are certified gluten-free.
• Spice Level Adjustment – More Pepper: If you love a fiery kick, feel free to add more crushed black pepper! My friend, Priya, adds a pinch of red chili powder too.
• Festival Adaptations – Diwali/Pongal Snack: This is a staple during Diwali and Pongal. You can make a larger batch and package them as gifts!

Serving Suggestions

Thattai is fantastic on its own with a cup of hot chai. It also pairs beautifully with sambar, chutney, or even a simple yogurt dip. We often serve it as part of a larger snack spread during festivals.

Storage Instructions

Store cooled thattai in an airtight container at room temperature for up to a week. To keep them extra crispy, you can add a small packet of silica gel to the container.

FAQs

• What type of rice flour is best for thattai? Idiyappam flour is ideal, but regular rice flour works in a pinch.
• Can I make thattai without pottukadalai flour? You can, but it will slightly alter the flavor and texture. You can try substituting with roasted chana flour (besan), but it won’t be quite the same.
• How do I prevent the thattai from breaking while frying? Make sure your dough isn’t too dry, and the oil isn’t too hot. Fry in batches and don’t disturb them too much while they’re cooking.
• Can I use ghee instead of butter? Absolutely! Ghee will add a lovely richness to the thattai.
• How long does thattai stay crispy once made? If stored properly in an airtight container, it should stay crispy for up to a week.