Low Fat Thattai
Discover the guilt-free pleasure of Low Fat Thattai, a baked twist on the classic South Indian snack that’s irresistibly crispy and flavorful! This oven-baked version retains the authentic taste of traditional Thattai while using significantly less oil, making it a lighter alternative without sacrificing crunch. Crafted with wholesome rice flour, urad dal flour, and the aromatic combination of sesame seeds, asafoetida, and fresh curry leaves, each bite bursts with savory goodness. The addition of soaked chana dal lends a delightful texture, while melted butter ensures a tender yet crisp finish. Perfectly spiced with a hint of chili powder, these golden baked discs are ideal for snacking or serving during festive celebrations. With a prep time of just 20 minutes and a quick bake in the oven, this healthier snack option is easy to make and stays fresh for days when stored in an airtight container. Treat your taste buds to Low Fat Thattai—where tradition meets healthy living!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Urad dal flour
- 1 tablespoon Chana dal
- 1 teaspoon Sesame seeds
- 1 pinch Asafoetida
- 5 leaves Curry leaves
- 1 teaspoon Butter (melted)
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 cup Water
- 1 teaspoon Oil (for greasing)
Instructions
In a small bowl, soak the chana dal in water for 20 minutes. Drain completely and set aside.
In a large mixing bowl, combine rice flour, urad dal flour, sesame seeds, asafoetida, curry leaves (finely chopped), chili powder, and salt.
Add the soaked and drained chana dal to the flour mixture.
Melt the butter and add it to the mixture. Mix well until it resembles a crumbly texture.
Gradually add water, a little at a time, and knead gently to form a smooth and non-sticky dough.
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and lightly grease it with oil.
Divide the dough into small portions and roll each into a smooth ball (about the size of a lime).
Place each ball between two pieces of parchment paper and flatten it into a thin disc using your fingers or a flat-bottomed plate.
Arrange the flattened discs on the prepared baking tray, ensuring there is enough space between each piece.
Using a fork, gently poke a few holes in each Thattai to prevent puffing during baking.
Bake the Thattai in the preheated oven for 12-15 minutes, flipping them halfway through, until they are crispy and golden brown.
Remove from the oven and let them cool completely on a wire rack. They will harden further as they cool.
Store the Low Fat Thattai in an airtight container for up to one week.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 0.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 374 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.
