Thattai Recipe – Crispy South Indian Rice & Sesame Seed Snacks

Last Updated on 2 months by Neha Deshmukh

Thattai Recipe – Crispy South Indian Rice & Sesame Seed Snacks

Introduction

Oh, Thattai! These little crispy delights are a huge part of my childhood. Every festival, every family gathering… there was always a jar of Thattai. It’s the kind of snack that just disappears, and honestly, making it always feels like a little trip down memory lane. Today, I’m so excited to share my family’s recipe with you – it’s surprisingly simple, and the results are seriously addictive!

Why You’ll Love This Recipe

This Thattai recipe is all about that satisfying crunch and the wonderful blend of savory, spicy, and nutty flavors. 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 a fantastic way to impress your friends and family with a taste of South Indian cuisine.

Ingredients

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

• 4 cups rice flour
• ½ cup urad dal (ground to powder) – about 75g
• 2 tbsp chana dal (optional) – about 20g
• ⅓ cup butter – about 75g
• 1 tsp red chilli powder – about 5g
• 2 tbsp sesame seeds – about 15g
• A handful of curry leaves (chopped) – about 15-20 leaves
• Salt to taste
• 1.5 cups water – about 360ml
• Oil for frying

Ingredient Notes

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

Rice Flour: Choosing the Right Grain
I prefer using a fine rice flour for that perfect melt-in-your-mouth texture. You can find it at most Indian grocery stores. If you’re grinding your own, make sure it’s very fine.

Urad Dal Powder: The Binding Agent
Urad dal powder (also known as black lentil flour) is key for binding the dough. Don’t skip this! You can easily find it pre-ground, or grind it yourself at home.

Chana Dal: Regional Variations & Texture
Chana dal (split chickpeas) is optional, but it adds a lovely nutty flavor and a slightly different texture. My grandmother always used it, but some recipes leave it out – it’s up to you!

Butter: Traditional vs. Oil Options
Traditionally, Thattai is made with butter, which gives it a unique richness. You can substitute with oil if you prefer, but the flavor won’t be quite the same. I love the subtle flavor the butter adds.

Sesame Seeds: Black vs. White – Flavor Profiles
You can use either black or white sesame seeds, or a mix! Black sesame seeds have a slightly more intense, nutty flavor, while white sesame seeds are milder. I usually do a 50/50 mix.

Curry Leaves: Freshness & Aroma
Fresh curry leaves are a must! They add such a wonderful aroma and flavor. Don’t use dried ones if you can help it.

Red Chilli Powder: Spice Level & Types
Adjust the amount of red chilli powder to your liking. Kashmiri chilli powder will give you a vibrant color with mild heat, while other varieties will pack more punch.

Ingredients for Frying: Oil Selection
I recommend using a neutral-flavored oil with a high smoke point, like groundnut oil or sunflower oil, for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the rice flour, urad dal powder, chana dal (if using), butter, red chilli powder, sesame seeds, chopped curry leaves, and salt.
2. Gradually add water, a little at a time, while kneading to form a thick, non-sticky dough. It should be firm but pliable.
3. Divide the dough into marble-sized balls – you should get around 20.
4. Place each ball on a lightly oiled plastic sheet or parchment paper. Dampen your fingers with water and gently flatten each ball into a 0.5cm (about ¼ inch) thick disc.
5. Now, this is important: gently prick each disc all over with a fork. This prevents the Thattai from puffing up too much during frying.
6. Heat oil in a deep pan or wok over medium heat. The oil should be hot enough to fry, but not smoking.
7. Carefully place a few Thattai into the hot oil (don’t overcrowd the pan!). Fry until golden brown and crispy, flipping once or twice. This usually takes about 2-3 minutes per batch.
8. Remove the fried Thattai with a slotted spoon and drain on paper towels.
9. Let them cool completely before storing in an airtight container. Trust me, they’re hard to resist, but they get even crispier as they cool!

Expert Tips

Let’s make sure your Thattai turns out perfect.

Achieving the Perfect Crispness
The key to crispy Thattai is frying at the right temperature and not overcrowding the pan.

Kneading the Dough: Consistency is Key
Don’t add all the water at once! Add it gradually until you get a firm, non-sticky dough.

Preventing Puffs: Fork Pricking Technique
Seriously, don’t skip the fork pricking! It’s what keeps them flat and crispy.

Frying Temperature Control
If the oil is too hot, the Thattai will burn on the outside before cooking through. If it’s not hot enough, they’ll absorb too much oil and become soggy.

Variations

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

Vegan Thattai
Simply substitute the butter with an equal amount of vegan butter or oil.

Gluten-Free Thattai
This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of red chilli powder to your preference. For mild, use ½ tsp. For hot, use 1.5-2 tsp.

Festival Adaptations (Diwali, Pongal)
During festivals, I like to add a pinch of asafoetida (hing) to the dough for extra flavor.

Serving Suggestions

Thattai is delicious on its own, but it’s also great with:

• A cup of hot chai
• Sambar or rasam
• As a crunchy topping for yogurt rice

Storage Instructions

Store cooled Thattai 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

Got questions? I’ve got answers!

What is Thattai made of?
Thattai is primarily made of rice flour, urad dal powder, and sesame seeds, along with spices and a binding agent like butter.

Can I make Thattai without Chana Dal?
Yes, absolutely! It’s a completely optional ingredient.

How do I get Thattai to be extra crispy?
Make sure your dough isn’t too wet, prick them well with a fork, and fry at the right temperature without overcrowding the pan.

Can I bake Thattai instead of frying?
While you can try baking them, they won’t get the same crispy texture as fried Thattai.

How long does Thattai stay fresh?
Thattai stays fresh for about a week when stored in an airtight container at room temperature.

What is the best oil to use for frying Thattai?
Groundnut oil or sunflower oil are great choices because of their high smoke point and neutral flavor.