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Thattai | Cripsy Rice Flour Snack

Thattai is a south Indian deep fried snack made with rice flour and commonly prepared during Janmashtami.

Thattai recipe (How to make crispy south Indian Thattai at home)

Phew. I’m literally sweating just reviewing the pictures! ;)

It took a lot of time & work to make these deep fried goodies.

But… I’m glad I had a “taste” (no pun intended) of what my mother has to do during every festival to keep us happy with an assortment of snacks! It isn’t easy. But at the end of the day, you’re left with these crispy and gorgeous looking “Thattai” :)

Thattai recipe (How to make crispy south Indian Thattai at home)

A traditional south Indian (typical TamBram) recipe, Thattai looks like tiny tortillas – deep fried to golden brown perfection. And they are usually prepared for Janmasthami.. at least in my house anyway. :)

Thattai Recipe (South Indian Rice Flour Snack – Vegan, Gluten Free)

You’ll need -
Thattai recipe (How to make crispy south Indian Thattai at home)

It’s very simple. To a large mixing bowl, add all the ingredients (except water) and mix well to distribute everything evenly.
Thattai recipe (How to make crispy south Indian Thattai at home)

Add water and mix to form a dough that holds its shape. You don’t have to spend a lot of time kneading it. Just make sure the flour mixture comes together and holds its shape.
Thattai recipe (How to make crispy south Indian Thattai at home)

Divide the dough into portions and roll them up.
Thattai recipe (How to make crispy south Indian Thattai at home)

Take each portion and roll into an even log. Cut into equal pieces.
Thattai recipe (How to make crispy south Indian Thattai at home)

Roll each piece into a small ball and place into the same bowl.
Thattai recipe (How to make crispy south Indian Thattai at home)

To make Thattai by hand – take a ziplock bag or a square thick plastic cover (I used the cover in which we get our milk everday), oil it well and place the ball of dough in the center. With your fingers, gently start pressing it gently.
Thattai recipe (How to make crispy south Indian Thattai at home)

Press all over evenly to make a somewhat even round disk. (Don’t press it too hard or the dough will start tearing up)
Thattai recipe (How to make crispy south Indian Thattai at home)

Here’s a video tutorial -

Again, gently invert the plastic cover and remove the formed thattai onto a clean kitchen towel.
Thattai recipe (How to make crispy south Indian Thattai at home)

To make you job easier, buy a tortilla press / chapati maker or a thattai making machine. Oil both sides of the machine and stick the ziplock cover or thick plastic sheet on both sides. Oil them well. Place a ball of dough in the center.
Thattai recipe (How to make crispy south Indian Thattai at home)

Close the lid and press very gently.
Thattai recipe (How to make crispy south Indian Thattai at home)

Open. (If you press too much, the dough will tear.)
Thattai recipe

Here’s a video tutorial -

Place all the prepared thattai on the kitchen towel. (Let them dry out a bit before frying)
Thattai recipe (How to make crispy south Indian Thattai at home)

In a large pot, heat up enough oil and add the prepared Thattai in batches. (Do not overcrowd the pan)
Thattai recipe

Let it fry on both sides for about 4-6 minutes or until golden brown. While frying, make sure to press each thattai so that they don’t puff up too much.
Thattai recipe (How to make crispy south Indian Thattai at home)

Let it cool completely and store in air tight container for 2 weeks.
Thattai recipe (How to make crispy south Indian Thattai at home)

4.5 from 2 reviews

Thattai | Cripsy Rice Flour Snack
 
Prep time
Cook time
Total time
 
Author:
Serves: around 30-40
Ingredients
  • 2 cups Rice Flour*
  • 2 Tablespoons Urad Dal Flour (Black gram flour)
  • ¼ cup soaked Chana Dal (split Bengal gram) {soak in water for 30 minutes}
  • 2 Tablespoons Butter, room temperature (preferably fresh, unsalted butter)
  • 2 Tablespoons fresh grated Coconut
  • ½ teaspoon Hing / Asafetida powder**
  • ¾ – 1 teaspoon Salt (taste & adjust before forming dough balls)
  • 1 teaspoon crushed Jeera (Cumin) seeds
  • 1 teaspoon Red Chilli powder (adjust according to spice required)
  • ¾ cup Water (adjust according to stiffness of dough – neither too stiff nor too sticky)
  • Vegetable Oil, for deep frying
Notes
  • *You can make or buy rice flour. Make sure to roast the rice flour for 4-5 minutes on medium high until it is dry before using
  • **For Asafetida / Hing – skip if you don’t have. Or if you have the hing blocks, soak a little bit in water for 30 minutes to soften it & then use.
Instructions
  1. To a large mixing bowl, add all the ingredients (except water) and mix well to distribute everything evenly.
  2. Add enough water and mix to form a dough that holds its shape. You don’t have to spend a lot of time kneading it. Just make sure the flour mixture comes together and holds its shape.
  3. Divide the dough into portions and roll them up.
  4. Take each portion and roll into an even log. Cut into equal pieces.
  5. Roll each piece into a small ball and place into the same bowl. (each ball should be about lemon sized)
  6. To make Thattai by hand – take a ziplock bag or a square thick plastic cover (I used the cover in which we get our milk everday), oil it well and place the ball of dough in the center. With your fingers, gently start pressing it gently. Press all over evenly to make a somewhat even round disk. (Don’t press it too hard or the dough will start tearing up). Gently invert the plastic cover and remove the formed thattai onto a clean kitchen towel.
  7. To make you job easier, buy a tortilla press / chapati maker or a thattai making machine. Oil both sides of the machine and stick the ziplock cover or thick plastic sheet on both sides. Oil them well. Place a ball of dough in the center. Close the lid and press very gently & open. (If you press too much, the dough will tear.)
  8. Place all the prepared thattai on the kitchen towel. (Let them dry out a bit before frying)
  9. In a large pot, heat up enough oil and add the prepared Thattai in batches. (Do not overcrowd the pan)
  10. Let it fry on both sides for about 4-6 minutes or until golden brown. While frying, make sure to press each thattai so that they don’t puff up too much.
  11. Let it cool completely and store in air tight container for 2 weeks.

 

About the author: Food Blogger, Recipe developer, Meal Planner .. and Chief Eating Officer! ;-)

{ 5 comments… add one }

  • Marcie March 31, 2014, 5:46 pm

    I tried making this. It turned out pretty good. My only doubt is the amount of black garam flour and coconut based on the photos looks to be more than what the written recipe called for. But, overall good clear instructions. Thank you!

    • Kavitha | Foodomania March 31, 2014, 7:02 pm

      Thanks Marcie! :) Well, yes the amounts in the photo looks more because I didn’t wanna get another bowl dirty. although, I did measure out the correct amount mentioned in the printable recipe while mixing the dough :)

  • das January 24, 2014, 11:54 pm

    Great taste, love these. Thank you so much for your blog and recipe. Cheers.

  • vishwesh babu November 6, 2013, 11:49 am

    this is a good reciepie

  • apu September 4, 2013, 1:30 am

    They look perfect. I too made them last week!

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