Soy-Free Thattai
Delight in the crispy goodness of Soy-Free Thattai, a traditional South Indian snack that’s perfect for any occasion. This recipe omits soy while retaining the irresistible crunch and bold flavors of classic Thattai. Made with a blend of rice flour and roasted gram flour, the dough is seasoned with chili powder, crushed black pepper, white sesame seeds, and a hint of asafoetida for an aromatic kick. The addition of softened butter ensures a flaky texture, while the frying technique guarantees perfectly crisp discs that are golden brown. Whether you’re crafting a festive treat or a savory tea-time snack, these Soy-Free Thattai are easy to make and store beautifully in an airtight container for later indulgence. Perfect for dietary sensitivities, this soy-free twist on the beloved recipe is packed with flavor and delightfully satisfying.
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Recipe Information
Ingredients
- 2 cups Rice flour
- 2 tablespoons Roasted gram flour (pottukadalai maavu)
- 1 teaspoon Chili powder
- 0.5 teaspoons Black pepper (crushed)
- 1 teaspoon White sesame seeds
- 0.25 teaspoons Asafoetida (hing powder)
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter (softened)
- 0.5 cups Water
- 2 cups Oil (for deep frying)
Instructions
In a large mixing bowl, combine rice flour, roasted gram flour, chili powder, crushed black pepper, sesame seeds, asafoetida, and salt.
Add the softened butter to the dry ingredients and mix it in thoroughly using your fingers until the mixture has a breadcrumb-like texture.
Gradually add water, a little at a time, and knead into a smooth, firm dough. The dough should not be sticky.
Divide the dough into 25 small balls of equal size.
Use parchment paper or a clean plastic sheet. Place one dough ball on it and press it into a thin, flat circle using your fingers or the back of a flat-bottomed bowl. Ensure it's even and not too thick.
Heat oil in a deep pan over medium heat for frying. To check if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise to the surface immediately.
Carefully transfer one flattened dough circle into the hot oil. Fry 2-3 thattais at a time, depending on the size of your pan, ensuring not to overcrowd.
Fry the thattais on medium heat, flipping occasionally to ensure even cooking, until they are golden brown and crisp.
Remove from the oil using a slotted spoon and place on a paper towel to drain excess oil. Repeat with the remaining dough.
Once completely cooled, store the thattais in an airtight container to maintain their crispiness.
Nutrition Facts
Calories |
5623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.0 g | 644% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 1.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 360 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.
