Sugar-Free Thattai
Experience a guilt-free indulgence with our Sugar-Free Thattai, a delightful South Indian snack that delivers crunch and flavor without added sugar! Crafted with wholesome ingredients like rice flour, urad dal flour, and sesame seeds, this savory treat is perfectly spiced with red chili powder, asafoetida, and fresh curry leaves for an irresistible burst of aroma and taste. Light and crisp, every bite of this traditional delicacy is fried to golden perfection, making it an ideal snack alongside tea or as a festive offering. With no refined sugar and a simple preparation process, this homemade thattai recipe is a healthier twist on a classic favorite, perfect for those seeking traditional flavors with a health-conscious approach. Prepare it fresh, store it in an airtight container, and savor the crunchiness anytime!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Urad dal flour (Black gram flour)
- 1 tablespoon Chana dal (split Bengal gram)
- 1.5 tablespoons Ghee or slightly melted butter
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Red chili powder
- 1 tablespoon Curry leaves (finely chopped)
- 0.5 teaspoon Salt
- as needed Water
- for deep frying Oil
Instructions
Rinse and soak the chana dal in water for 30 minutes. Drain and set aside.
In a large mixing bowl, combine the rice flour, urad dal flour, sesame seeds, asafoetida, red chili powder, chopped curry leaves, soaked chana dal, and salt.
Add the ghee or slightly melted butter to the dry ingredients. Mix thoroughly to incorporate it evenly.
Gradually add water a little at a time and knead the mixture into a soft, yet firm dough. Be careful not to add too much water, as the dough should be pliable but not sticky.
Divide the dough into small lemon-sized balls.
On a small piece of parchment paper or banana leaf, flatten each ball into a thin, round disc (approximately 2-3 inches in diameter) using your fingers or the back of a flat cup. Ensure the edges are even to promote uniform cooking.
Heat oil in a deep pan or kadai over medium heat. To check if the oil is ready, drop a small piece of dough; it should rise to the top immediately but not brown too quickly.
Carefully drop 2-3 flattened discs into the hot oil. Fry on medium heat, flipping occasionally, until golden brown and crisp on both sides. Avoid overcrowding the pan.
Using a slotted spoon, remove the thattai from the oil and transfer them onto a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining dough.
Once cooled completely, store the thattai in an airtight container to maintain freshness and crispness.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 0.1 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 401 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.
