Nut-Free Thattai
Crunchy, flavorful, and completely nut-free, this Thattai recipe is the perfect savory snack to accompany your tea-time spread or festive celebrations. Made with rice flour, roasted chana dal flour, and an optional addition of urad dal flour for extra crispiness, these golden discs are spiced with aromatic cumin seeds, a hint of hing, and a kick of red chili powder. Butter is folded into the dough to ensure a delightful, melt-in-your-mouth texture. Deep-fried to perfection, each batch of thattai offers a satisfying crunch, making it a crowd-pleaser for both kids and adults. Easy to prepare and with a storage life of up to two weeks, this traditional South Indian snack is an excellent option for nut-free diets without compromising on flavor. Enjoy it as is or pair it with your favorite chutneys for an irresistible treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Roasted chana dal flour (pottukadalai maavu)
- 1 tablespoon Urad dal flour (optional, for added crispiness)
- 1 teaspoon Sesame seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 1 pinch Hing (asafoetida powder)
- 2 teaspoons Butter
- 0.5 teaspoon Salt
- 0.5 cups Water
- 2 cups Oil (for deep frying)
Instructions
In a mixing bowl, combine rice flour, roasted chana dal flour, and urad dal flour (if using).
Add sesame seeds, cumin seeds, red chili powder, asafoetida, and salt. Mix well.
Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add water, a little at a time, and knead into a smooth, non-sticky dough.
Divide the dough into small portions and roll each portion into a marble-sized ball.
Place each ball on a parchment-lined surface and flatten it into a thin disc using your fingers or the base of a flat-bottomed cup. Ensure the edges are even.
Heat oil in a deep pan over medium heat. To test if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface immediately.
Carefully slide a few flattened discs into the oil without overcrowding. Fry on medium heat until golden brown and crispy, flipping occasionally for even cooking.
Remove the thattai from the oil using a slotted spoon and place them on paper towels to drain excess oil.
Repeat the frying process with the remaining dough.
Allow the thattai to cool completely before storing them in an airtight container. They can be kept fresh for up to 2 weeks.
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.2 g | 623% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 1.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 404 mg | 9% | |
*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.
