Thattai is a traditional South Indian snack , or rice crackers that is popularly prepared during festivals like Krishna Jayanthi , Diwali and also during Karthigai Deepam .

The preparation is so simple and easy that all we need are rice flour, udad dal flour and some ingredients like sesame seeds , coconut bits , curry leaves etc . How easy is that ! Many families in South India esp in Tamil nadu prepare this Thattai as a evening snack to accompany some hot filter coffee, the combination is a great hit .

Learn how to prepare this simple addictive snack with steps, complete recipe and a video too . Check out other Krishna Jayanthi recipes from this blog by clicking on the banner pics on the home page of the blog .

Recipe

Ingredients

1 cup rice flour ( any rice flour )

1 tbsp udad dal flour ( roast whole udad dal till aromatice, grind to a fine powder, sieve and use )

1 tsp chili powder

salt

1 tbsp butter or hot oil

a big pinch of asafoetida powder

1 tbsp soaked drained chana dal

1 tsp coconut bits ( optional )

1 sprig curry leaves

1 tsp sesame seeds .

Method

Since I’m using store-bought flours for both rice and urad dal, I skipped the roasting step I usually do. If you’re using homemade flours, be sure to roast them to eliminate any moisture. The same goes for homemade urad dal flour.

Sieve both flours if needed; I skip this step with store-bought flours as they are already very fine and work well for me.

In a bowl, combine the flours with salt, chili powder, sesame seeds, soaked chana dal, asafoetida powder, curry leaves, and coconut bits (I didn’t use coconut as I didn’t have any), along with some butter.

Mix the dry ingredients with your hands, ensuring the butter is well incorporated. Gradually add water in small amounts until you achieve a smooth, firm, and soft dough. The dough should not be dry or crumbly.

Pinch off small balls of dough about the size of a gooseberry and place them on a greased plastic sheet, keeping some distance between them. Cover with another sheet and flatten each ball using a flat-bottomed cup or plate to achieve even thickness. Alternatively, you can use a greased banana leaf to flatten the dough with your fingers. I find the plastic sheet method faster and less messy. I use a large sheet, place as many balls as I can fit in a large frying pan, press them with a flat cup, and deep fry in batches. This approach prevents the thattai discs from drying out on the counter and allows for quicker frying.

Fry as many discs as you can handle at once. Once cooled completely, store them in an airtight container.

Watch the making of this recipe from my youtube channel video and consider subscribing to my channel ffor more such easy recipes videos .