Thattai
Crunchy, flavorful, and utterly addictive, Thattai is a traditional South Indian snack that’s perfect for festive occasions or everyday indulgence. Made with a vibrant mix of rice flour, urad dal flour, and a medley of spices like red chili powder, sesame seeds, and asafoetida, this deep-fried treat is elevated by the addition of soaked chana dal and roasted peanuts for a delightful crunch. The dough is carefully crafted with butter and curry leaves, flattened into thin discs, and fried to perfection, resulting in crispy golden rounds with a melt-in-your-mouth texture. Whether paired with a steaming cup of coffee or tea or enjoyed on its own, Thattai is an irresistible savory snack that’s easy to store and even easier to devour. Aptly suited for special occasions like Diwali or as a daily tea-time accompaniment, this recipe is a surefire way to liven up your snack repertoire.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 2 tablespoons Urad dal flour
- 2 tablespoons Chana dal
- 2 tablespoons Roasted peanuts
- 1 tablespoon Butter
- 1 teaspoon Red chili powder
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Asafoetida
- 1 sprig Curry leaves
- 1 teaspoon Salt
- 0.5 cup Water
- 2 cups Oil
Instructions
Soak the chana dal in water for 1 hour, then drain and set aside.
In a mixing bowl, combine rice flour, urad dal flour, soaked chana dal, roasted peanuts, butter, red chili powder, sesame seeds, asafoetida, salt, and chopped curry leaves.
Mix the ingredients thoroughly so that the butter is incorporated well.
Gradually add water to the mixture, kneading into a firm dough. The consistency should be slightly stiffer than a regular chapathi dough.
Divide the dough into small balls, about the size of a lime.
Using a greased plastic sheet or banana leaf, flatten each ball into a thin disc (thicker than a papad, about 2-3 mm thick) using your fingers or a rolling pin.
In a deep pan, heat oil over medium heat until it reaches the right temperature for frying. Test the oil by dropping a small piece of dough into it; if it rises to the surface quickly, the oil is ready.
Gently slide the flattened discs into the hot oil, being careful not to overcrowd the pan.
Fry the thattai until they turn golden brown and crispy, approximately 2-3 minutes per batch.
Remove the fried thattai using a slotted spoon and drain on paper towels to remove excess oil.
Allow the thattai to cool completely before storing them in an airtight container to maintain their crunchiness.
Serve the thattai as a snack with tea or coffee, or enjoy them as a savory treat any time.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 0.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 159 mg | 3% | |
*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.
