Low Sodium Thattai
Crispy, addictive, and packed with South Indian flavors, Low Sodium Thattai is a healthier twist on the traditional festive snack! Made with rice flour, roasted gram flour, and chickpea flour, this crunchy treat incorporates aromatic spices like asafoetida and red chili powder, alongside the nutty goodness of sesame seeds. The absence of added salt makes it a great option for low-sodium diets without compromising on taste. Featuring unsalted butter for richness and optional curry leaves for an herby boost, these thattai discs are carefully flattened and fried to golden perfection, making them delightfully crisp with every bite. Perfect as a tea-time snack or celebratory nibble, this recipe is easy to follow and results in a batch of 20 delicious treats. Store them in an airtight container for anytime munching or proudly serve them as part of your festive spread!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Split roasted gram flour (Pottukadalai Maavu)
- 1 tablespoon Chickpea flour (Besan)
- 1 teaspoon White sesame seeds
- 1.5 tablespoons Unsalted butter
- 1 teaspoon Red chili powder
- 1 pinch Asafoetida (Hing)
- 1 tablespoon Curry leaves (optional, finely chopped)
- 0.3 cup Water
- 2 cups Oil for frying
Instructions
In a large mixing bowl, add rice flour, roasted gram flour, chickpea flour, white sesame seeds, red chili powder, asafoetida, and unsalted butter.
Mix everything well until the mixture is crumbly.
Gradually add water, a little at a time, and knead into a smooth, semi-firm dough. The dough should not be too dry or sticky.
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 or banana leaf. Gently flatten it with your fingers or the back of a small flat cup to form a thin, round disc (around 2-3 inches in diameter).
Repeat the process with the remaining dough balls and keep the discs covered with a clean kitchen towel to prevent drying.
Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small piece of dough into the oil. If it rises to the surface immediately, the oil is hot enough.
Carefully slide 2-3 thattai discs into the hot oil, ensuring they do not overlap.
Fry each batch over medium heat, flipping as needed, until golden brown and crisp (about 2-3 minutes per batch).
Remove the fried thattai using a slotted spoon and drain on paper towels to remove excess oil.
Let the thattai cool completely before storing in an airtight container. Serve as a tea-time snack or festive treat.
Nutrition Facts
Calories |
4900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.4 g | 636% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 16% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 370 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.
