Gluten-Free Thattai
Discover the irresistible crunch of Gluten-Free Thattai, a traditional South Indian snack reimagined for gluten-sensitive diets! Made with certified gluten-free rice flour, urad dal flour, and roasted chana dal powder, this recipe delivers authentic taste without compromising dietary needs. Flavored with aromatic curry leaves, sesame seeds, and a hint of asafoetida, these crispy discs are a perfect combination of savory and spicy, thanks to a dash of red chili powder. The delicate process of pressing the dough into thin discs and frying them to golden perfection ensures a satisfying crunch in every bite. Whether served as a teatime treat or festive offering, these homemade gluten-free snacks not only delight your taste buds but also keep fresh for up to two weeks. Share the joy of traditional thattai with this easy-to-follow, allergen-friendly recipe!
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Recipe Information
Ingredients
- 1 cup Rice flour (gluten-free certified)
- 2 tablespoons Urad dal flour (gluten-free certified)
- 1 tablespoon Roasted chana dal (powdered)
- 1 teaspoon Sesame seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Curry leaves (finely chopped)
- 0.25 teaspoons Asafoetida (gluten-free)
- 1 tablespoon Butter or vegan butter (softened)
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 0.25 cup Water (warm)
- 2 cups Cooking oil (for frying)
Instructions
In a large mixing bowl, combine the rice flour, urad dal flour, roasted chana dal powder, sesame seeds, cumin seeds, curry leaves, and gluten-free asafoetida.
Add the softened butter or vegan butter, red chili powder, and salt to the dry ingredients. Mix thoroughly to ensure the butter is evenly distributed.
Gradually add warm water, a little at a time, and knead the mixture into a firm, non-sticky dough.
Divide the dough into small equal-sized balls, about the size of a marble.
Place a ball of dough between two sheets of parchment paper and press it flat using your fingers or a flat-bottomed bowl to form a thin disc (about 3-4 inches in diameter).
Repeat this process for the remaining dough balls. To prevent sticking, transfer the discs to a clean kitchen towel or parchment paper.
Heat the oil in a deep frying pan over medium heat until it is hot but not smoking (around 350°F or 175°C).
Carefully slide 2-3 discs into the hot oil, making sure not to overcrowd the pan.
Fry the thattai until golden brown and crisp, flipping occasionally to ensure even cooking. This should take about 2-3 minutes per batch.
Remove the fried thattai from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Allow the thattai to cool completely before storing them in an airtight container. They can be enjoyed immediately or kept fresh for up to 2 weeks.
Nutrition Facts
Calories |
4841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.7 g | 628% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 1.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
